Cherry Tomato Galette

Servings: 8 servings

Time:

Ingredients:

24 ounces (680g) cherry tomatoes

5 garlic cloves, unpeeled and smashed with the side of a knife

3 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh rosemary, plus extra sprigs for garnish

1 tablespoon chopped fresh thyme, plus extra sprigs for garnish

Kosher salt and freshly ground black pepper

One 14-ounce (397g) sheet frozen puff pastry, thawed in the refrigerator overnight (such as Dufour)

½ cup (50g) grated Parmesan cheese, plus more for finishing

1 large egg

Directions:

1. Roast the Tomatoes: Preheat the oven to 400°F. Spread the tomatoes and garlic in an even layer on an unlined baking sheet. Drizzle the olive oil over the tomatoes and toss well to combine. Sprinkle the rosemary and thyme evenly over the mixture, then season with salt and pepper.

2. Transfer the baking sheet to the oven and roast until the tomatoes are blistered and appear collapsed, 18 to 20 minutes. Let the tomatoes cool completely.

3. Prepare the Puff Pastry: While the tomatoes cool, roll out the puff pastry on a lightly floured surface to ¼-inch thick. Transfer it to a parchment-lined baking sheet, then dock it all over with a fork (this keeps it from puffing up too much in the oven).

4. In a small bowl, squeeze the roasted garlic out of its skin and use a fork to mash it with the Parmesan. Spread the mixture onto the puff pastry, concentrating it toward the center and leaving at least 2 inches uncovered around the edges.

5. Assemble the Galette: Arrange the tomatoes in an even layer in the center of the dough, leaving the edges uncovered. Fold the uncovered edges up over the tomatoes, encasing the perimeter of the filling.

6. In a small bowl, whisk the egg with 2 tablespoons water to make an egg wash. Brush the egg wash evenly over the exposed puff pastry and grate a little more Parmesan on top.

7. Transfer the baking sheet to the oven and bake the galette until the crust is evenly golden brown and very crisp, 30 to 35 minutes. Garnish with the rosemary and thyme sprigs, if using. Allow the galette to cool for 15 minutes before serving.