Tomato and Ricotta Galette

This satisfying galette would make a fabulous weekend brunch or could work equally well as a mid-week supper, the choice is yours. Whichever way you serve it the combination of creamy ricotta and sweet tomatoes with that slight mustard kick is sure to please!

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 the dough comes together, you may not need it all, you may need a little 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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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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