Mozzarella Tomato Galette

• Puff Pastry(320 g)
• Ricotta(180 g)
• Mozzarella(180 g)
• Tomato(4)
• Parmesan(30 g)
• Fresh basil(15 g)
• Olive oil(2 tbsp)
• Dijon Mustard(1 tbsp)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Eggs(1)
• Arugula(60 g)
• Lemon(1)
• Balsamic Glaze(1 tbsp)

Method

1. 1

   Preheat the oven to 220°C. Slice the {Tomato}, tear or slice the {Mozzarella}, finely chop most of the {Fresh basil}, and leave a few leaves for finishing.

   ~5 min

2. 2

   Unroll or roll the {Puff Pastry} into a rough circle on a lined tray. Stir together the {Ricotta}, {Dijon Mustard}, chopped {Fresh basil}, {Oregano}, half the {Salt}, and the {Black pepper}. Spread it over the pastry, leaving a 4cm border, then scatter over half the {Parmesan}.

   ~6 min

3. 3

   Layer the {Tomato} and {Mozzarella} over the ricotta filling, overlapping them slightly. Drizzle with {Olive oil}, sprinkle with the remaining {Salt} and {Parmesan}, then fold the pastry border up and over the edges. Beat the {Eggs} and brush a little over the pastry rim.

   ~4 min

4. 4

   Bake for 25 minutes, until the pastry is puffed and golden, the tomatoes are softened, and the cheese is melted and lightly blistered.

   ~25 min

5. 5

   Toss the {Arugula} with the juice of the {Lemon}, the {Balsamic vinegar}, and a pinch of salt. Let the galette sit for a couple of minutes, then finish with the remaining {Fresh basil}.

   ~3 min

6. 6

   Serve wedges of the galette with the dressed arugula alongside.

   ~2 min