Cherry Tomato and Parmesan Galettes

10½ ounces puff pastry

Dijon mustard

2 C. cherry tomatoes, halved

1 medium egg yolk beaten with 1 T. water (egg wash)

sea salt and black pepper, to taste

¼ heaping C. finely shaved Parmesan

extra virgin olive oil

 

Preheat the oven to 425°F. Thinly roll out the pastry on a lightly floured work surface—you can do this half at a time if it’s easier—and cut out six 4½-inch circles using a bowl or plate as a guide. Arrange these on a couple of cookie sheets. Spread a bit of Dijon mustard in the center of each circle, to within about ¾ inch of the rim. Place the tomatoes on top. Brush the surrounding rim with the eggwash, then season the tomatoes, cover with a few slivers of Parmesan, and drizzle over some olive oil. Bake in the oven for 15 to 20 minutes, until golden and risen.