Summer Tomato Galette with Burrata | Crispy

Preheat the oven to 200 °C top/bottom heat. Unroll the puff pastry onto a baking sheet.

Mix the quark with finely chopped garlic, 1 tbsp olive oil, a little salt and pepper until smooth. Spread the cream evenly over the puff pastry, leaving a border of about 2 cm.

Slice the tomatoes and arrange them over the quark mixture. Fold the edges slightly inwards and brush with beaten egg.