THIS TART IS A PIECE OF CAKE
You might even get two meals for the price of one Tomato Galette with Savoury Oat Crumble
Here’s a recipe that will remind you to keep a stash of puff pastry in your freezer.
Homemade is lovely, but there’s also no shame in using storebought.
This rustic tart has a topping I plan to use on several other dishes.
It comes together like the crumbly stuff that you would find on a baked fruit dish, but no sugar’s involved — just finely grated Parmigiano-Reggiano cheese, herbes de Provence, flour, oats and a bit of cold butter.
If you’d rather not ruin your manicure, toss the crumble ingredients into a zip-top bag, seal and massage the mix into those craggy pieces.
Juicy small tomatoes nestle into a thin layer of mascarpone cheese, so the result is lighter and more elegant than your average thin-crust pizza.
The crispness, crunch and contrasting soft elements even hold up a day later, so you might be getting two meals for the price of one.
If you buy the puff pastry a day in advance, you can let it defrost in the refrigerator.
Adapted from “One Pan and Done: Hassle-Free Meals From the Oven to Your Table,” by Molly Gilbert (Clarkson Potter, 2017).
MAKES 6 TO 8 SERVINGS
1 sheet frozen puff pastry,14 ounces ¼ cup plus 2 tablespoons old-fashioned rolled oats ¼ cup flour ½ teaspoon dried herbes de Provence ¼ cup freshly grated Parmigiano-Reggiano cheese ½ tsp kosher salt ¼ tsp freshly ground black pepper 3 tbsp cold unsalted butter About 4 ounces (1/2 cup) mascarpone cheese 12 to 16 ounces small-variety tomatoes, preferably a mix of colours
Preheat the oven to 400 F. Cut or have at hand a piece of parchment paper measuring about 12 by 17 inches. Unwrap the frozen puff pastry dough and let it rest on the counter near the preheating oven.
Meanwhile, combine the oats, flour, herbes de Provence, Parmigiano-Reggiano cheese, salt and pepper in a mixing bowl. Cut the butter into small pieces and add to the bowl; work them into the dry ingredients to form a crumbly mixture that clumps together when you gently squeeze it.
Gently unfold and roll out the puff pastry dough directly on the parchment paper to the size of the paper, using your clean fingers to smooth over any cracks. Spread the mascarpone over the dough, leaving a 1-inch margin all around.
Cut some of the tomatoes in half and leave some whole (amount to taste), then scatter them over the mascarpone. Sprinkle the oat crumble mixture evenly over the tomatoes, then crimp up the edges of the dough to create a kind of freeform tart (or simply use a sharp knife to score around the edges of the galette topping).
Bake (middle rack) for 25 to 30 minutes, so the crust is browned and the tomatoes have softened. Let sit for five minutes before serving warm or at room temperature.
Per serving (based on 8): 360 calories, 5 grams protein, 21 g carbohydrates, 28 g fat, 15 g saturated fat, 80 milligrams cholesterol, 290 mg sodium, 0 g dietary fibre, 1 g sugar