Summer Tomato Galette

• 1 8-oz. pkg. frozen puff pastry, thawed
• 1/2 cup part-skim ricotta cheese, drained
• 2 Tbs. grated Pecorino Romano cheese, divided
• 1/4 cup chopped fresh basil, plus 3 leaves torn into large pieces
• 1 large or 2 small tomatoes (about 10 oz.), thinly sliced and patted dry, about 14 slices

1. Preheat oven to 400F.
2. Coat baking sheet with cooking spray, or line with parchment paper.
3. Roll out dough to 1/8-inch thickness on floured surface.
4. Trim to make 12-inch circle using a paring knife.
5. Place on prepared baking sheet, and chill 30 minutes.
6. Combine ricotta, 1 Tbs.
7. Pecorino Romano and chopped basil in bowl.
8. Season with salt and pepper.
9. Spread ricotta mixture over crust, leaving 2-inch border.
10. Place tomato slices on ricotta mixture, overlapping to create circular pattern.
11. Gently fold 2-inch border of pastry over edge of tomato slices.
12. Season with salt and pepper, and sprinkle with remaining Pecorino Romano.
13. Bake 35 minutes, or until crust is browned and crisp.
14. Remove from pan, and cool on rack 5 minutes.
15. Sprinkle with torn basil, and cut into wedges.

frozen puff pastry, ricotta cheese, romano cheese, fresh basil, tomatoes

Taken from www.vegetariantimes.com/recipe/summer-tomato-galette/ (may not work)