Tomato Galette with Pomegranate Glaze

Preheat oven to 400 degrees. 1. Spread the cheese onto the puff pastry dough in a circle shape, leaving a 1 inch edge. 2. Slice the tomatoes thin and layer on top of the cheese spread. 3. Fold over the edges of the pastry to create a rope effect. 4. Drizzle on the olive oil. Top with seasoning and salt. 5. Bake for 20-30 minutes until the edges are golden. 6. While the galette cooks, prepare the pomegranate glaze. Simmer the juice with chili over medium heat until it’s reduced by more than half. Cool completely and place in a squeeze bottle. 7. Once the galette is out of the oven and cooled for 5 minutes, drizzle with glaze and top with avocado.