Fresh Tomato Galette

As seen on Food52

1 sheet puff pastry

5 fresh tomatoes

1 t. dry thyme

3 T. freshly grated Parmesan

1 egg, beaten

Preheat your oven to 400°F. Slice tomatoes ¼ inch thick; set aside.

In a small bowl, combine 2 T. grated Parmesan with the thyme and mustard powder.

Line a baking tray with parchment paper placing puff pastry on top. Spread pastry with 2 T. Panko, leaving about ½ inch of the border uncovered.

Sprinkle the Parmesan/mustard/thyme mix evenly over the top. Starting at the center, place the tomato slices in circles overlapping each other.

Sprinkle the remaining Panko and Parmesan on top, season with lemon 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 to cool slightly before serving.