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Cooking Tip: Since basil can burn easily place it under the cheese mixture,
Ingredients:
- 1 sheet of puff pastry thawed
- 3 tablespoons fine dry bread crumbs mixed with 1 tablespoon Italian herbs (use a food processor or blender for this step)
- 4 bacon slices, cooked, drained, and crumbled
- 4 tomato slices or a combination of cherry yellow and red tomatoes, halved about 1/2 cup
- Sea salt
- 1/3 cup each red bell pepper, finely diced, and sweet onions
- 3 tablespoons snipped basil leaves
- 1/2 cup grated cheddar cheese or crumbled goat cheese
- 1/2 cup grated Parmesan cheese
- Egg wash (whisk one egg with 1 teaspoon of water)
Directions:
- Thaw out one sheet of puff pastry. Keep pastry covered so it does not dry out.
- Slice tomatoes and place on a paper towel. Sprinkle tomatoes with sea salt and let sit for several minutes.
- Line a baking sheet with parchment paper.
- Mix bread crumbs and spice. Set aside.
- Sauté onions and peppers.
- Gently roll the puff pastry out on a floured piece of wax paper. Transfer crust to parchment paper.
- Place bread crumbs mixed with Italian herbs on puff pastry but leaving a 2-inch border.
- Sprinkle with snipped basil.
- Layer tomatoes, peppers, shallots, and bacon if adding to the galette. Grate Parmesan over the mixture.
- Fold crust over filling, pleating as necessary and leaving some filling exposed in the center.
Crumble goat or cheddar cheese over the top. - Brush on egg wash over exposed crust. Sprinkle with sesame seeds. Grate more Parmesan cheese over the crust. Place the baking sheet with galette in the freezer while the oven is preheating at 425 degrees.
- Remove the galette from the freezer and bake for 10 minutes. Reduce temperature to 400 degrees and bake for 18 minutes.
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I await the dessert recipe. Sounds delicious as does the galette.
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