Preparation time: 40 minutes
Cooking time: 40 minutes
- 125g plain flour
- 125g wholemeal flour
- 1 pinch of salt
- 250g cold unsalted butter, diced
- 3 – 4 tbsp cold water, approx
- 1 egg, beaten
- 3 tbsp Dijon mustard, or olive tapenade or chilli jam
- 150g ricotta cheese
- Around 400g tomatoes, sliced
- Sea salt
- 1 small garlic clove, finely chopped
- A few sprigs of thyme, leaves picked
What To Do:
- To make the pastry, put the flours, salt and butter cubes in a food processor and pulse until they form coarse breadcrumbs. Add the water a tablespoon at a time and pulse until he dough comes together, you may not need it all, you may need a lite more. Tip the dough out onto a floured surface, shape into a ball and flatten it into a thick disk. Wrap it in cling film and put it in the fridge for at least 30 minutes.
- Preheat the oven to 190⁰c.
- On a lightly floured surface, roll the dough into a large circle, the size of a large dinner plate. Transfer the dough to a large baking sheet, lined with baking parchment.
- Spread an even layer of mustard/tapenade/chilli jam onto the crust, leaving a 5cm border all around. Cover with a thick layer of ricotta cheese, then lay the tomato slices on top. Sprinkle with garlic and thyme.
- Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.
- Brush the edges with the beaten egg, and bake for about 40 minutes, or until the crust is golden and the tomatoes cooked through.