Late summer · HarvestGuide.ca

Fresh Tomato Galette (Free-Form Summer Tart)

Ingredients

• 1 round flaky pastry (homemade galette dough or all-butter store-bought)
• 500 g ripe firm tomatoes, sliced 5 mm thick
• 1 tsp salt (for drawing out water)
• 2 tsp Dijon mustard OR ½ cup grated Gruyère/cheddar (barrier layer)
• ½ cup ricotta or crumbled goat cheese (optional)
• 1 tbsp olive oil
• Fresh thyme or basil, salt, and pepper
• 1 egg, beaten (for the crust)

Instructions

1. Slice tomatoes and lay them on paper towel. Salt lightly and leave 15 minutes, then pat dry.
2. Heat oven to 200 °C. Roll pastry into a rough 30 cm round on parchment.
3. Spread mustard or scatter cheese over the centre, leaving a 4 cm border. Dot with ricotta if using.
4. Arrange tomatoes over the cheese, overlapping slightly. Drizzle with olive oil; season with thyme and pepper.
5. Fold the border up over the edge of the filling, pleating as you go. Brush the pastry with beaten egg.
6. Bake 35–40 minutes until deep golden. Cool 10 minutes before slicing; finish with fresh basil.

From HarvestGuide.ca — https://harvestguide.ca/recipes/fresh-tomato-galette-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.