5-ingredient Tomato Galette
Just tomatoes, cheese, puff pastry, olives and basil are all you need for this tomato galette. It’s fancy yet ridiculously simple to make!
Servings: 6
Ingredients
- 2 sheets puff pastry 1 package
- 2 heirloom tomatoes sliced, you should have 12 slices
- 4 oz herbed goat cheese see notes
- 6-8 Kalamata olives sliced
- 4 tablespoon fresh basil chopped
- Fresh cracked black pepper optional
Instructions
- Start by salting the tomato slices and letting them drain in a sieve/colander or a cooling rack set over a cookie sheet for at least 30 minutes.
- Take the puff pastry out of the freezer and let it thaw.
- Pat dry the tomatoes with a paper towel. Preheat your oven to 400 degrees F/ 200 degrees C. Get two cookie sheets ready.
- Remove each puff pastry from its packaging and cut into 6 rectangles each of approximately 3.5 inch by 5 inch size. You should have 12 rectangles.
- Using a rolling pin, roll out each rectangle slightly. Use a sharp knife to score a 1 inch border. Make sure not to cut all the way through the puff pastry. Poke the inner rectangle with a fork so that it does not puff up. Repeat for all the rectangles.
- Bake the prepared puff pastry rectangles for 10 minutes. Let cool slightly.
- Smear each rectangle with goat cheese. Use as much goat cheese as you like. I only applied a very thin layer.
- Add a tomato slice, top with olives and basil (and some freshly cracked black pepper if you like) and return the cookie sheets to the oven to bake for another 15-20 minutes. Start checking at 15 minute mark.
- Enjoy warm or at room temperature.
Notes
If you use plain goat cheese, make sure to add some seasoning like herbs de provence or Italian seasoning.
Store leftovers in the refrigerator. Reheat in a toaster oven.