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 Extra Virgin Olive Oil, 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
Ingredients
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
Salt
6 ounces mascarpone cheese, at room temperature
2 eggs
1 clove garlic, grated on a microplane
3 sprigs fresh oregano, leaves removed from the stem and roughly chopped
Fresh herbs of your choice to garnish (dill, parsley, chives, basil, & summer savory work great)
Instructions
Preheat the oven to 400F.
Place the tomatoes on a baking sheet lined with paper towels and sprinkle generously with salt. Set aside while you prepare the mascarpone.
In a medium-sized bowl, combine the mascarpone, 1 egg, grated garlic, chopped oregano, sumac, 1 teaspoon of salt, and a few cracks of black pepper. Mix well until smooth and combined.
Unroll the puff pastry sheet onto a baking sheet lined with parchment paper. If needed use a rolling pin to roll out the dough slightly. Use a fork to prick holes on the entire surface of the dough.
Spread the mascarpone onto the pastry leaving a 2-inch gap at the borders.
Use a paper towel to wipe off any moisture from the tomatoes and place them on top of the mascarpone mixture, about 4 rows with the wedges in between the crevices.
Sprinkle with sumac and drizzle with Alive Extra Virgin Olive Oil.
Fold in the edges of the pastry inwards over the tomatoes, and pinch as needed to secure.
Beat the remaining egg with a splash of water in a small bowl to make an egg wash. Brush the edges of the pastry with the egg wash and sprinkle with sumac.
Bake for 30-35 minutes until the pastry is completely golden and crisp and the mascarpone is set. Do not underbake.
Let cool for 15 minutes. Drizzle generously with more Alive Extra Virgin Olive Oil, a sprinkle of sumac & salt, and garnish with loosely torn herbs and edible flowers if using.
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