When I made this tomato galette I definitely opted on the side of guidelines. The quantities are not strict measurements and some of you bakers might truly hate it, but as the kids say, sorry not sorry. One of the great things about cooking this way is that it lends itself to endless variations that make each one cooked personalized to the chef. This rustic tarte is a great summer dish. And it genuinely can be eaten at breakfast, brunch, lunch, or dinner — trust me!