Cherry Tomato Galette with Garlic and Herbs
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INGREDIENTS
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24 ounces (680g) cherry tomatoes
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5 garlic cloves, unpeeled and smashed with the side of a knife
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3 tablespoons extra-virgin olive oil
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1 tablespoon chopped fresh rosemary, plus extra sprigs for garnish
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1 tablespoon chopped fresh thyme, plus extra sprigs for garnish
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Kosher salt and freshly ground black pepper
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One 14-ounce (397g) sheet frozen puff pastry, thawed in the refrigerator overnight (such as Dufour)
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½ cup (50g) grated Parmesan cheese, plus more for finishing
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1 large egg
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