TOMATO GALETTE
A galette is a rustic, free form pastry made by folding the edges of a single sheet of pastry dough over a sweet or savoury filling. Think flaky, buttery crust hugging fruit, vegetables, cheese or meat creating a casual, wheel like tart that’s crisp at the edges and soft in the centre. It originates from France, particularly Brittany for the buckwheat savoury versions called galettes bretonnes, while the sweet fruit galette is associated with broader French country baking traditions rather than a single region.
This tomato version is the perfect easy crowd pleaser, using store bough puff pastry and then layering a bed whipped ricotta, hit with some nuttiness through the tahini, before layering fresh plump tomato slices over the top. The oily chives are the final touch to finish it all off before cutting into slices for everyone to enjoy.
TOMATO GALETTE
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TOMATO GALETTE 〰️
Time: 1 hour + 10 minutes
Serves: 6-8 slices
400gm ricotta
2 tbl sp honey
1 tbl sp tahini
1 lemon, zest
4-5 various heirloom tomatoes
1 piece shortcrust pastry
1 bunch chives
1 tbl sp cracked black pepper
Olive oil
Salt, to taste
(Optional) fresh basil leaves
Preheat oven to 190 degrees Celsius.
To make whipped ricotta, in a blender add in ricotta, honey, tahini, lemon zest, 2 tbl sp oil and salt to taste. Blitz on high add in drops of cold water a bit at a time until you have a smooth whipped ricotta thats nice and fluffy but holds its shape.
Slice the tomatoes long way around half a centimetre thick, you don’t want them too thin as they will shrink when cooked. Place on paper towel, sprinkle with salt and allow the liquid to seep out for five minutes.
With short crust pastry, roll the sides out with a rolling pin, before spreading whipped ricotta in the middle, coming close to the edge, but leaving a thumb of space on the pastry. Layer the tomatoes on top, roll the pastry sides up over tomatoes and finish pepper.
Bake for 40-50 minutes, or until you have a nice golden char on your pastry.
Chop chives and mix through olive oil before spooning over the top. Finish with basil leaves before slicing up and serving.