Heirloom Tomato Galette

“This is a visually beautiful and easy to make dinner. It’s a great appetizer as well because it can be served hot and is still delicious hours later at room temperature after the guests have gone and you’re left to tidy the kitchen.”
– Ross and Karna Murphy, 3rd Generation AVV Family Members

– Serves 8 to 10 –

1 package frozen puff pastry
1½ lbs. heirloom tomatoes, cut into ¼″ thick slices
2 cloves garlic, thinly sliced
1 Tbsp. parsley, finely chopped
¼ cup plain breadcrumbs
1 large egg for brushing puff pastry
4 oz. herbed goat cheese, crumbled
Kosher salt
Black pepper, ground

Method of Preparation:
Thaw frozen puff pastry for 30 minutes.  Pre-heat oven to 400˚.

Slice the tomatoes to ¼″ thickness by starting at the bottom of the tomato and working toward the stem to create a beautiful cross section that highlights the tomato.  Thinly slice the garlic cloves and finely chop the parsley.  Mix together the tomatoes, parsley and garlic then generously salt the mixture and let it sit for 5 minutes.  Drain any excess liquid before placing the tomato mixture on the galette dough.

On a lightly floured surface, use a rolling pin to roll out the pastry dough to ¹⁄8″ thickness.  Transfer the dough to a parchment lined baking sheet.

Combine ½ teaspoon salt and ½ teaspoon pepper with the breadcrumbs, then evenly spread the breadcrumbs to within an inch of the edge of the dough.  Layer the tomato slices on top of the breadcrumbs.  If using a mix of tomato sizes, place smaller tomatoes on top.

To encase the filling, first fold the long edges of the dough to create a one-inch fold over the tomatoes, than brush the folded edges with the egg wash.  Next, fold the short edges over about three inches and press edges together lightly.  Use the egg wash to bind the folds together and brush the remaining exposed pastry dough.  Sprinkle lightly with salt before baking.

Bake for 40-50 minutes at 400˚.  After baking, pull the tart from the oven and top with the herb goat cheese.  Serve hot or at room temperature.