IOW Tomato and Ricotta Galette  

Serves: 6

Preparation time: 40 minutes

Cooking time: 40 minutes

You’ll Need:

  • 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.

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