Fresh Tomato Galette

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the tomatoes to 0.5 cm (¼ inch) thick, and set aside.
3. In a bowl, combine 30 ml grated Parmesan with the thyme and mustard powder.
4. Line a baking tray with parchment paper and lay your puff pastry on top.
5. Spread 30 ml panko or breadcrumbs, leaving about 4 cm (1½ inch) of the border uncovered.
6. Sprinkle the cheese mixture evenly on top.
7. Starting at the centre, arrange the tomato slices in concentric circles, overlapping each other.
8. Sprinkle the remaining breadcrumbs and Parmesan on top, season with a little pepper if you like, and carefully fold the leftover dough over the tomatoes.
9. Brush the galette with the beaten egg, and bake for about 30–40 minutes or until the dough is cooked through and golden brown.
10. Allow the galette to cool down slightly before decorating with fresh basil leaves, and serve.