Tomate galette
Preparation : 20 min
Cooking : 45 min
Total time : 1 h 5 Rest : 0 min
6 people
110 g salted butter
200 g plain flour
1 egg
200 g tomatoes
100 g ricotta
50 g parmesan
1 pinch salt
1 pinch pepper
1 garlic clove
0.5 lemon juice
5 g parsley
Associated products
RECIPE STEPS
1
Start by making the pastry. Add the flour and butter to the food processor and pulse together a few times.
- 110 g salted butter
- 200 g plain flour
2
Now add the egg and a little cold water to bring the pastry together
- 1 egg
3
Tip the dough out and form into a disk. Place in fridge to keep cold.
4
Using the S4 slicing disk, slice tomatoes.
- 200 g tomatoes
5
Return the large blade to food processor and add in ricotta, Parmesan, salt, pepper, garlic, lemon juice parsley. Press AUTO until fully incorporated
- 100 g ricotta
- 50 g parmesan
- 1 pinch salt
- 1 pinch pepper
- 1 garlic clove
- 0.5 lemon juice
- 5 g parsley
6
Roll out the pastry in a rough circle Until 2mm thick.
7
Top the pastry with ricotta filling but leave a 3-4cm boarder of pastry. Then layer over tomatoes.
8
Fold over the edges of pastry to seal in filling.
9
Bake at 160 °C for 35-45 minutes or until the pastry is golden brown.
10
Serve with a side salad and for an extra pop of flavour add hot honey and some more parsley over the top.
