Rooted in Rasam

Tomato Galette

Sprinkle Salt and Pepper
on 10 large Tomato wedges
Let rest 20 mts on a clean towel or paper napkins.
(Check after 10 mts
If the napkin or towel is soaked, change it, and put it on a fresh napkin for another 10 mts)
This step is very important to remove the excess water off the tomatoes, because otherwise the tomatoes will let out water while cooking and make the base very soggy!

Roll out Puff pastry or Pizza dough to
9× 13 Inch rectangle
Ridge the edges of Puff pastry – ie – make a line with a knife, pressing till almost the bottom of the dough as shown in the video. This will ensure that the edges bake raised, characteristic of Galettes.

Place Tomatoes and Sun dried Tomatoes on the part of the dough inside the edge lines made previously.
Sprinkle 2 tbsp Italian Seasoning
1 cup Cheese

Bake @ 375°F till edges golden

Drizzle with 2 tbsp Balsamic vinegar

Quick and tasty Galette!