Recently I served this to guests as a first course, and it was so well received I had to share the recipe.

When it comes to the dough, if you aren’t a pastry person, feel free to use a store-bought fresh pie dough and then roll it out into a 13-inch round. I like to use a removable springform disc or removable tart pan bottom to center the galette and help remove it from the baking sheet pan easily. If you are making your own pie dough (which really is seriously simple) look for unbleached pastry flour, which has less gluten than all-purpose flour and will develop a very flakey crust. I added a touch of cornmeal to the dough to give it a bit of texture, but don’t worry if you decide to use store-bought pie dough.

Once the dough is rolled out, it is brushed with Dijon mustard and sprinkled with Parmesan cheese to keep the bottom from getting soggy. The sauteed multi-color cherry tomato mixture is spooned into the center of the dough, then the pastry edges are folded around the filling, making pleats around the galette.

When the pie is golden brown and slightly cooled, I add bits of cheese on top to give an extra layer of flavor. If you want, you can drizzle some balsamic syrup on top. Either way, this is truly a winning dish that is Seriously Simple to put together.

Serve this galette on the side of any grilled meat, chicken or fish. I have also served it as a main course with an arugula salad alongside for lunch or dinner. A glass of chilled rose would be a lovely accompaniment.

Provencal Tomato Galette

Serves 6

For the pastry:

3 tablespoons cornmeal

1 1/4 cup all-purpose or pastry flour

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