Ingredients
- 1 pound heirloom cherry tomatoes, sliced thinly
- 1 sheet puff pastry, thawed according to package directions
- 2¼ teaspoons dried mint
- 3⁄4 teaspoon Urfa chili flakes or other red chili flakes
- Salt and freshly ground black pepper, to taste
- 1 egg, beaten with a splash of cream or water
- 1⁄4 cup ricotta salata, finely crumbled
How to Make It
- Preheat the oven to 375°F.
- Place the cherry tomato slices on paper towels and blot so they’re as dry as possible. Place the puff pastry on a lightly floured work surface and roll out gently. You just want to straighten it out and get an even thickness, so don’t roll it to be too thin. Using a 41⁄2" round pastry cutter (or ramekin or jar mouth), cut 10 to 12 circles out of the puff pastry.
- On each puff pastry round, overlap tomato slices in the center of each pastry, leaving a 1⁄2" rim. Sprinkle tomatoes generously with mint, chili flakes, salt, and freshly ground black pepper. Fold the edges of the pastry up over part of the tomatoes to form a 1⁄2" border, pleating as you go, and then brush the edges of the dough with egg wash.
- Place galettes on a lightly greased baking sheet and bake for 25 to 30 minutes, until the crust turns golden brown and the tomatoes are cooked. Sprinkle with crumbled ricotta salata and serve warm or at room temperature.
