THIS TART IS A PIECE OF CAKE

You might even get two meals for the price of one Tomato Galette with Savoury Oat Crum­ble

The Hamilton Spectator - - GO - BON­NIE S. BENWICK The Wash­ing­ton Post

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

GO­RAN KOSANOVIC, FOR THE WASH­ING­TON POST

Tomato Galette with Savoury Oat Crum­ble makes great use of that puff pas­try sit­ting in your freezer.

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