You can absolutely make your own pastry for this galette and I sometimes do, but most of the time I use bought puff pastry...that's why this is a cheat's version!
Tomato Galette always reminds me of a little bakery in Paris called Bertrand's which is just across the Seine from the Notre Dame and right near a cute little garden where have I sat and enjoyed a tomato galette from Bertrand's. I can not wait to be able to travel to Paris again and do the exact same thing!
This Cheat's Tomato Galette is really simple but is amazingly yummy! All you need are 4 main ingredients. My girls adore this galette! The first time I made it I didn't think Poppy would like it because the tomato is soft but she wanted seconds! #mumwin
Here is a little video of my babes when they were little babes running amok in that little Paris garden.
- 1 Sheet of puff pastry
- 3-5 ripe tomatoes (depending on their size)
- Parmesan cheese
- A handful of fresh basil
- Black pepper
(This makes 4 pieces so double or triple the recipes as needed)
- Preheat your oven to 175° C
- Leave the sheet of puff pastry out to defrost. Place a tea towel over the top so that it doesn't dry out
- Slice the tomatoes into rounds. Line up some paper towel or tea towels to place the tomato slices on in a single layer then place more paper towel or another tea towel on top and press down lightly. This will take any excess moisture out of the tomato so that the pastry doesn't go soggy. It also helps to intensify the tomato flavour
- Score around the edge of the pastry lightly to make a 1cm border. The helps the pastry to puff out on the edges
- I use a square slice tray to bake mine as it helps to bring up the edges of the pastry like a proper edging up bake on a flat baking tray if you prefer. Place the pastry onto the tray then with a fine grater, grate a thin layer of parmesan cheese over the whole base
- Place the tomatoes on the pastry overlapping slightly
- Place the basil leaves on top of the tomato. Lift up some of the tomatoes and place some underneath or just spread out evenly over the top
- Grate a little more parmesan over the top and crack some black pepper over the top
- Bake for around 30 minutes or until the pastry has turned golden.
- Slice and enjoy