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Title : Tomato Sausage Onion Puff Pastry Galette
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Tomato Sausage Onion Puff Pastry Galette

A TASTE OF SUMMER

However, you pronounce it-tis the season for all things tomato.

Tomato Galette with Sausage, Peppers, and Onions

Cook's notes: A galette is a savory rustic tart with hand-folded edges often found in French cuisine. This recipe was adapted from BHG Taste Summer Tomato 2016 and serves 4. Omit the sausage to be a vegetarian dish. A prepackaged pie crust can be substituted for puff pastry though baking time will vary. Cook sausage ahead as a time saver.  

Ingredients:

• 1 sheet of puff pastry thawed
• 3 tablespoons fine dry bread crumbs mixed with 1 tablespoon Italian herbs (use a food processor for this step)
• 1 cup crumbled cooked Italian sausage
• 4 tomato slices or a combination of yellow and red tomatoes halved about 1/3 cup each
• 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 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 20 minutes.
• Line a baking sheet with parchment paper.
• Mix bread crumbs and spices. Set aside. 
• Saute 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, leaving a 2-inch border.
• Layer tomatoes, peppers, shallots, and sausage 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. 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 18-20 minutes. Last 5 minutes of baking time add in snipped basil leaves.

Let pan with galette cool on a wire rack before cutting with a serrated knife or pastry wheel.

A recipe twist-Tomato Basil Tart

https://sockfairies.blogspot.com/2016/08/seasonal-kitchen-whats-fresh-now.html 
Some Other Ever Ready Puff Pastry Ideas 
Mini Blueberry Galette
https://sockfairies.blogspot.com/2017/07/mini-blueberry-galatte.html
Cherry and Peach Galette
https://sockfairies.blogspot.com/2017/07/diy-project-and-cherry-abd-peach-galette.html     

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