Preheat the oven to 200°C .

Place the sliced Roma tomatoes in a bowl. Drizzle with olive oil and balsamic vinegar. Season with salt, pepper, and a sprinkle of fresh thyme.
Mix gently with your hands to coat the tomatoes evenly.

Line a baking tray with baking paper. Lay out the puff pastry sheet on the tray. Arrange the seasoned tomato slices on the puff pastry, leaving about 2 cm of border around the edges. Fold the edges of the puff pastry over the tomatoes to create a rustic edge.

Drizzle a bit more of the olive oil and balsamic vinegar mixture over the tomatoes and around the edges of the pastry. Add a pinch of salt to the edges of the pastry. Bake in the preheated oven for about 25 minutes, or until the pastry is golden and puffed and the tomatoes are roasted.

Remove the galette from the oven and top with slices of provolone cheese. Return the galette to the oven for an additional 90 seconds, or until the cheese is melted and bubbly.

Remove the galette from the oven and immediately top with slices of D'Orsogna thinly sliced turkey. Sprinkle with a bit more fresh thyme to release its aroma.

Let the galette cool slightly before slicing.