Go Back
Print Pin

Tomato and Ricotta Galette

A quick and easy homemade tart recipe which brings out the best of summer tomatoes. A great lunch time treat I highly recommend you give this a go!
Course brunch, lunch, Main Course
Cuisine French
Keyword pastry, tarts, tomatoes
Prep Time 1 hour 15 minutes
Cook Time 50 minutes
Total Time 2 hours 5 minutes
Servings 8 Slices

Ingredients

For the Pastry

  • 225 grams Plain Flour
  • 110 grams Butter cold and cut into cubes
  • 2 eggs medium
  • 1 pinch Salt

For the Filling

  • 500 grams Tomatoes mixed variety
  • 1-2 cloves Garlic finely chopped
  • 1 tsp Thyme
  • 50 grams Gouda or any similar hard cheese
  • 150 grams Ricotta
  • 1 Lemon zest
  • 1/2 tsp Sea salt flakes
  • 1/4 tsp Black pepper

Instructions

For the Pastry

  • Place the flour, salt and butter in a large bowl. Using your fingers, rub the cold butter in to the flour and continue until you create a breadcrumb texture.
  • Mix the eggs in a bowl and slowly add to the breadcrumb mixture, and mix until a dough is formed. NOTE: you may not need all the eggs depending on the moisture of your butter and flour, so only add until a dough is formed.
  • Knead the dough slightly until all comes together and roll into a ball. Cover with cling film and leave in the fridge to chill for at least an hour until firm.

For the Filling

  • Chop the tomatoes into slices or into quarters depending on the size of the tomato
  • Place all the tomatoes in a sieve and place over a bowl, season with salt and let any excess liquid from the tomatoes drip away. The salt will drive out the moisture of the tomatoes. Leave to sit for at least 30 minutes.
  • Once a good amount of liquid has been drained, mix with the garlic, thyme and the grated gouda.
  • In a separate bowl, mix together the ricotta and the lemon zest, with a pinch of salt and black pepper.

Assembly

  • Preheat the oven to 180 degrees celsius. Line a baking tray with baking paper.
  • Roll the pastry to roughly a 12 inch circle. Place onto the baking tray.
  • Leaving about 2 inches gap around the edge, spread the ricotta filling onto the pastry. Then pile the tomatoes on top of the ricotta.
  • Fold over the edges of the pastry so that It holds the filling in place, it doesn't need to be perfect, the folds and creases of the pastry give it its signature look.
  • Brush the edges of the pastry with egg and place in the oven for 50 mins to an hour until the pastry is golden brown and fully baked and crispy.
  • Leave to cool slightly and serve immediately.