Cheesy Tomato Galette with Crispy Sage – Eden Eats

Ingredients

• 4 medium heirloom tomatoes, sliced thin and salted for 20 mins
• 1 400g pack of puff pastry (2 sheets)
• 1 large burrata
• 200g of sheep milk feta (approx. 1 cup)
• 1 egg
• small handful of sage leaves
• olive oil + flaky salt on the sage
• semolina flour to roll out – preferably coarse
• egg wash on the crust (1 egg + a splash of water)
• 350F for 45-55 mins