Colorful heirloom tomatoes find their way into this easy-to-prepare galette that comes together in no time.
"I love making everything from scratch, but sometimes during a busy week there is no shame in reaching for a box of no-fail puff pastry. It’s perfect for fuss-free summer entertaining or last minute guests. The base of this galette has a creamy layer of herby garlicky mascarpone with zesty sumac, which is also sprinkled around the edges of the dough. Plenty of generous glugs of ALIVE, because tomatoes and olive oil are the bestest of friends. Feel free to garnish with loose herbs and edible flowers to elevate the presentation." - Noreen Wasti
1 14-ounce sheet of puff pastry (I like the brand Dufour), thawed according to instructions on the box
3 - 4 Heirloom tomatoes (a variety of colors is nice), sliced in rounds and wedges
6 ounces mascarpone cheese, at room temperature
1 clove garlic, grated on a microplane
3 sprigs fresh oregano, leaves removed from the stem and roughly chopped