20th July 2022

Tomato and herby ricotta galette

There’s no other way to describe this than just utterly delicious! A galette is a rustic style tart with a short flakey pastry which is rolled out thin, topped with ricotta and tomatoes then a crust folded in. If you have never made pastry before I PROMISE you can make this, it is so easy and it’s not supposed to look pretty so it’s a win win. Making this in the summer is perfect as tomatoes are at their best, use any kind you like and even different coloured ones look beautiful. When you are biting into the buttery pastry with sweet roasted tomatoes while sipping on a Yealands Sauvignon Blanc you’ll truly be in heaven!

Serves 4

PREP TIME: 20 mins (plus 1 – 2 hours dough resting)

COOKING TIME: 45 minutes


For the pastry:

  • 115g butter
  • 150g plain flour
  • ¼ buttermilk

    • 200g ricotta
    • 30g parmesan, finely grated
    • ½ teaspoon each of fresh rosemary and thyme, finely chopped
    • Zest of half a lemon (the rest will go on top after)
    • METHOD

      Add the flour and butter to a food processor and pulse until it resembled course breadcrumbs. Add the buttermilk and pulse until evenly mixed, it won’t come together in a ball but should clump together when you press it between your fingers. Tip it out onto the bench and squeeze it into a ball them flatten it into a round disk, wrap in cling film and put it in the fridge for at least an hour but preferably two or up to 24 hours.

      In the meantime prepare the tomatoes and ricotta mixture. Mix all the ricotta filling ingredients together in a bowl and set aside. You want to try and draw some moisture out of the tomatoes so carefully toss the slices with 1 – 2 tsp of salt and leave to sit for 10 mins. Drain with a sieve then lay the slices onto paper hand towels and pat the tops dry too.

      Preheat your oven to 200c bake.

      When ready bring the pastry out of fridge and roll it out with a rolling pin onto a sheet of baking paper that is lightly floured. You want to roll it out to about 30cm across, it doesn’t have to be perfect! If it starts to get too warm and soft pop it in the fridge or freezer for a few minutes then continue. Spread the ricotta mixture out in the middle leaving a 4 – 5 cm border as pictured. Arrange the tomato slices on top, overlapping as they will shrink in the oven. Fold the border of the pastry in on top making folds as pictured. Scatter with thyme sprigs and freshly cracked black pepper and brush the pastry top with the egg.

      Freeze for 10 minutes.

      Bake in the oven for 45 – 50 mins until golden and the bottom is nice and crisp. Let it sit for 10 mins or so before slicing or enjoy at room temp. Scatter with fresh basil and lemon zest before serving.

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