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<\/p>\nCherry Tomato and Parmesan Galettes<\/p>\n
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10\u00c2\u00bd ounces puff pastry<\/p>\n
Dijon mustard<\/p>\n
2 C. cherry tomatoes, halved<\/p>\n
1 medium egg yolk beaten with 1 T. water (egg wash)<\/p>\n
sea salt and black pepper, to taste<\/p>\n
\u00c2\u00bc heaping C. finely shaved Parmesan<\/p>\n
extra virgin olive oil<\/p>\n
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Preheat the oven to 425\u00c2\u00b0F. Thinly roll out the pastry on a lightly floured work surface\u00e2\u20ac\u201dyou can do this half at a time if it\u00e2\u20ac\u2122s easier\u00e2\u20ac\u201dand cut out six 4\u00c2\u00bd-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 \u00c2\u00be 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cherry Tomato and Parmesan Galettes 10\u00c2\u00bd 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 \u00c2\u00bc heaping C. finely shaved Parmesan extra virgin olive oil Preheat the oven to 425\u00c2\u00b0F. Thinly roll out the pastry on a lightly floured work surface\u00e2\u20ac\u201dyou can do this half at a time if it\u00e2\u20ac\u2122s easier\u00e2\u20ac\u201dand cut out six 4\u00c2\u00bd-inch circles using a bowl or…<\/p>\n