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'd 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
If you buy the puff pastry a day in advance, you can let it defrost in the refrigerator.
Dufour frozen puff pastry is available at Whole Foods Markets and at some Balducci's stores.
SERVINGS: 6 to 8
• 1 sheet frozen puff pastry, preferably Dufour brand (14 ounces; see headnote)
• 1/4 cup plus 2 tablespoons old-fashioned rolled oats (do not use instant or quick-cooking oats)
• 1/4 cup flour
• 1/2 teaspoon dried herbes de Provence
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons cold unsalted butter
• About 4 ounces (1/2 cup) mascarpone cheese
• 12 to 16 ounces small-variety tomatoes, preferably a mix of colors
Preheat the oven to 400 degrees. Cut or have at hand a piece of parchment paper measuring about 12 by 17 inches. 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 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.
Nutrition | Per serving (based on 8): 360 calories, 5 g protein, 21 g carbohydrates, 28 g fat, 15 g saturated fat, 80 mg cholesterol, 290 mg sodium, 0 g dietary fiber, 1 g sugar