Tomato Galette

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This recipe uses a ready-to-use puff pastry sheet and is freeform instead of baked inside a pie tin, making it faster for any day of the week.
Recipe adapted from Simply Delicious.

Ingredients

3-4 tomatoes (adjust depending on size)
Salt and pepper, separate use
1 1/2lb sheet puff pastry
1 3oz goat or Boursin cheese herbs and garlic flavor at room temperature
Fresh thyme to taste
1 large egg beaten
Grated parmesan cheese to serve (optional)

Instructions

Preheat oven 400°
Line a baking sheet with parchment paper
Slice tomatoes thinly and sprinkle them with salt to release their juice for about 10 min., pat them dry with paper towel.
Roll out puff pastry to about 1/4" thickness and transfer to baking sheet
Spread the cheese, distribute tomatoes on top leaving about 2" around the edges for folding.
Add some sprigs of thyme, salt and pepper.
Fold the dough—it doesn't have to be perfect, it's a freeform pie—and brush with egg wash.
Bake for 20-25 min. until edges are brown and crispy.

Notes

Let it cool for about 5 minutes. If you're using goat cheese, you might want to add a little more thyme for extra flavor, Boursin cheese already has herbs, depending on the flavor you choose.