Tomato Galette

Tomato Galette

Herbed cheese

Brava

Serving Size 6

Active Time:

~15 min

Total Time:

~50 min


Ingredients

  • 1 sheet frozen puff pastry (about 14 oz), thawed
  • 1 egg
  • ½ package garlic and herb Boursin cheese, softened
  • 3 sliced tomatoes (½-inch slices)
  • 5-6 fresh basil leaves, optional

From Your Pantry

extra-virgin olive oil

kosher salt and black pepper

Equipment

rolling pin

pastry brush

Brava metal tray

Nutrition Information

Allergens: Eggs, Wheat (Gluten), Milk

Tags

  • Lunch
  • Dinner
  • Starter
  • Vegetarian
  • Bread
  • Eggs
  • French
  • Mediterranean
  • Metal Tray
  • Recipes
  • Summer
  • Vegetables
  • Weekend
  • Year Round

  1. 1

    Prep puff pastry & egg wash

    • Roll out puff pastry to 11-inch by 8-inch rectangle; place on Brava metal tray and refrigerate for 30 minutes.
    • Using a fork, poke holes all over pastry, leaving 1-inch border around the edge.
    • In small bowl, combine egg and a pinch of salt; beat with fork until blended. Let stand at room temperature.
    • Using pastry brush, brush border of pastry with egg wash.
    • Freeze pastry for 20 minutes.

  2. 2

    Assemble galette

    • Spread herbed cheese in even layer on pastry.
    • Place slices of tomato in even layer over cheese.
    • Season tomatoes with 2 pinches salt and black pepper.

  3. 3

    Bake galette

    • Press green button to begin preheating.
    • When Brava is preheated, slide metal tray into bottom shelf. Press green button again to begin baking.
    • When food is done, crust should be golden brown and tomatoes slightly browned and tender. If not, bake 5–10 minutes more.

  4. 4

    Slice & serve

    • When your food is done, cool galette on tray for 10 minutes before serving. Be sure to slice galette on cutting board, not on metal tray.
    • Cut galette into slices.
    • Top with torn basil leaves, if desired.