Step 1

Preheat the oven to 200°C/400°F.

Step 2

Thinly slice the tomatoes then lay flat on a chopping board.

Step 3

Sprinkle tomatoes with a teaspoon of salt and allow them to release their juices for 10 minutes then pat dry with paper towels.

Step 4

Roll the puff pastry out to approximately ½ cm thickness (¼ inch) and transfer to a baking sheet lined with parchment paper.

Step 5

Spread the softened Boursin cheese onto the pastry then layer on the tomatoes, leaving a 3-4cm/2-inch border.

Step 6

Add a few sprigs of fresh thyme and season with a little flaky sea salt and pepper.

Step 7

Fold the edges of dough over the tomatoes then brush with egg wash and grate over Parmesan cheese.

Step 8

Bake the galette in a preheated oven for 20-25 minutes until the pastry is golden brown and crisp.

Step 9

Remove from the oven, allow to cool for 5 minutes then garnish with fresh basil leaves and serve.