1 sheet puff pastry (dethawed)
1 C gouda (shredded)
1 tomato (thinly sliced)
1 egg (beaten)
1 T The Olive Bin's Madagascar Black Peppercorn Olive Oil
1 T The Olive Bin's Neapolitan Herb Dark Balsamic Vinegar
Tomato Galette
Ingredients
Directions
- Preheat your oven to 400F, on a lined baking sheet roll out your dethawed puff pastry, add a layer of cheese leaving a 1in border for the crust.
- On a bed of paper towels lay out your tomato slices and season with salt and let sit for 5 minutes.
- Pat your tomatoes dry and add them on top of your cheese layer. Drizzle both the Madagascar Black Peppercorn Oil and Neapolitan Herb Dark Balsamic Vinegar over top and add a few cracks of black pepper.
- Fold over crust to it overlapping the edge of the tomatoes slightly, then brush the crust with egg wash.
- Bake for 40 minutes or until golden brown.
