Don’t let the fancy name scare you

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 store-bought.

This rustic tart has a topping I plan to use on several other dishes.

It comes together like the crumbly stuff you would find on a baked fruit dish, but no sugar’s involved — just finely grated Parm, herbes de Provence, flour, oats and a bit of cold butter.

If you would 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.

Tomato Galette with Savory Oat Crumble

Adapted from One Pan and Done: Hassle-Free Meals From the Oven to Your Table by Molly Gilbert (Clarkson Potter, 2017).

Serves: 6 to 8

1 sheet frozen puff pastry

1/4 cup (60 mL) plus 2 tbsp (30 mL) old-fashioned rolled oats (do not use instant or quick-cooking oats)

1/4 cup (60 mL) flour

1/2 tsp (2.5 mL) dried herbes de Provence

1/4 cup (60 mL) freshly grated Parmigiano-Reggiano cheese

1/2 tsp (2.5 mL) kosher salt

1/4 tsp (1 mL) freshly ground black pepper

3 tbsp (45 mL) cold unsalted butter

1/2 cup (125 mL) mascarpone cheese

12 to 16 oz (340-454 g) small-variety tomatoes, preferably a mix of colours

Preheat the oven to 400 F (205 C). Cut or have at hand a piece of parchment paper measuring about 12 by 17 inches (30 by 43 cm).

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 (2.5-cm) 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 free-form 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 5 minutes before serving warm or at room temperature.