Rose & Steve's Recipes

(multiple variations)

This is most easily and quickly made with pre-made pie crusts and the amounts in this recipe are good for TWO small galettes. So if you want only enough for two people for a dinner, do one pie crust with half the rest of the ingredients.

Ingredients

• 1 1/2 pounds heirloom or other ripe tomato
• 1 teaspoon kosher salt
• 2 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 1 pound package puff pastry, alternatively this is best made with pre-made pie crusts. See below.
• 1/2 cup low moisture shredded mozzarella cheese (or use some ricotta)
• 1 1/2 teaspoons freshly grated Parmesan cheese, combination of cheeses
• 5 basil leaves, chopped

Instructions

• Slice tomatoes into 1/4 inch slices and salt both sides. Place on a cooling rack for 60 minutes (up to an hour) to remove moisture from tomatoes.
• Preheat grill to 400 degrees Fahrenheit, and place pizza stone per your grills directions as the grill warms up.
• Using a extra fine grader, grade garlic clove and mix with olive oil in a small dish.
• Roll out puff pastry to a 12 by 16 rectangle and brush with the garlic oil mix, leaving 1 1/2 inches along the edges unbrushed as that will be folded over onto the tomatoes.
• Sprinkle mozzarella cheese into the center of the galette and then add tomatoes in layers. Top with Parmesan cheese and basil (again, leaving 1 1/2 inches along the edge with no ingredients).
• Alternatively, use a cup of ricotta mixed with a beaten egg.
• Place onto the pizza stone in the grill for 20 minutes or until the puff pastry is golden brown and tomatoes are cooked. It's OK if you transfer the paper along with the pie crust dough. Remove with a pizza peel and serve warm. Top with a pinch of finishing salt.