This savoury galette with Looye JOYN tomatoes really tastes like summer on a plate. A pure dish that lets you experience the intense flavour of Looye JOYN tomatoes, and the oven does all the work.
I want to make
Preheat the BBQ/oven to 180°C.
Remove the puff pastry from the freezer and thaw 4 sheets.
Cut the Looye JOYN tomatoes into ¼ cm (⅛ in.) thick slices, sprinkle them with salt and pepper and place them on a towel to absorb any moisture
Grate the Parmesan cheese.
Lightly beat the egg.
Arrange the puff pastry sheets together in a square and roll them into a round whole of approx. Ø 30-35 cm (10-12 in.).
Lay the dough in the frying pan or baking tin so that the edges hang over quite a bit (approx. 5 cm or 2 in.).
Brush the bottom of the dough with olive oil and sprinkle with half the Parmesan cheese and some torn basil. Keep some of the fragrant leaves to one side for the garnish.
Starting in the centre, arrange the slices of Looye JOYN tomatoes in a slightly overlapping circular pattern until the bottom is covered.
Fold the edges of the dough towards the middle to create a nice crust. Brush with the beaten egg and sprinkle with the remaining cheese.
Cook in the BBQ or oven for about 20 minutes, until the crust is golden brown and the Looye JOYN tomatoes are bubbling. Allow to cool for 10 minutes before cutting. Sprinkle with some basil leaves and serve hot or cold