IOW Tomato and Ricotta Galette
A simple dish that looks great on the table
- 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
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 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.