Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 sheet puff pastry
- 5 tomatoes
- 1 tsp thyme
- 1 tsp mustard powder
- 3 tbsp panko or fine dry breadcrumbs
- 3 tbsp freshly-grated Parmesan
- 1 egg , beaten
Directions
Preheat your oven to 200°C (400°F).
Slice the tomatoes to 0.5 cm (¼ inch) thick, and set aside.
In a bowl, combine 2 tbsp grated Parmesan with the thyme and mustard powder.
Line a baking tray with parchment paper and lay your puff pastry on top.
Spread 2 tbsp panko or breadcrumbs, leaving about 4 cm (1½ inch) of the border uncovered.
Sprinkle the cheese mixture evenly on top.
Starting at the centre, arrange the tomato slices in concentric circles, overlapping each other.
Sprinkle the remaining breadcrumbs and Parmesan on top, season with a little pepper if you like, and carefully fold the leftover dough over the tomatoes.
Brush the galette with the beaten egg, and bake for about 30–40 minutes or until the dough is cooked through and golden brown.
Allow the galette to cool down slightly before decorating with fresh basil leaves, and serve.