Puff Pastry. Tomatoes. Fleur de Sel.
Rustic Heirloom Tomato Galette is the best thing I ever ate, at least, today. More than today. The crisp butter-bottom crust is key. The acidic gelée and meaty flesh within each tomato slice morph into a goddess-of-the-garden-sauce paste a top the crunchy shards of pastry. Hold me back.
Pre-heat oven and a hot stone to 400°F; slide Rustic Heirloom Tomato Galette onto hot stone with parchment paper. Thirty minutes later, slide out. Rest until cool to touch. Don’t bother with cheese or sauce or anything at all. Fleur de sel. Just a sprinkle. Basil buds. If in season. Silence now required. 
Mmmmmmmmm……..
Sounds like dinner to me! Well not tonight, tomatoes are kind of phased out but I am bookmarking this for next summer!
Mallory,
So easy, Mallory. And SOOOO yummy. Of course, the quality of the tomatoes make all the difference.
🙂
V
When the tomatoes are done for the season, wouldn’t this be wonderful as a dessert with wild blueberries, a drizzle of lime juice and little snips of fresh tarragon, one of my favourite herbs? Just a thought
Oh, how is it that simple but exceptional ingredients are always the best? I have puff pastry in the freezer and tomatoes in the basement. How lucky am I to have seen your post!
Exactly! My tomatoes DID ripen on the vine… but I am certain yours will still be delish!
🙂
V
This turned out so pretty! I made a similar recipe but found my bottom crust a wee bit soggy using a regular pan. I’m going to have to give this a try using your method, it makes sense that the heat from the stone would cook it through much quicker. I love the rustic look of this tart and it will be perfect for a Thanksgiving appetizer this weekend:) xx
Barbara
Only you would know if it is Thanksgiving fare for your family – individual ones would be so cute and perfect for a festive meal.
🙂
V
My mouth has never watered for tomatoes before! This looks so yummy!! 🙂
Oh, this is stunning! Beautiful and I can see it needs nothing more than the buttery crust, the sweet tomatoes and fleur de sel. Gorgeous!