TOMATO AND RICOTTA GALETTE
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast-Brunch, Tarts & Pies, Lunch, Apetiser
Serves: 4 people
Ingredients
  • 115 gr butter (cut into cubes and kept in the freezer for 15-20 mins prior to using)
  • 1¼ cups flour (175 gr)
  • 1 Tbs fresh thyme (roughly chopped)
  • 3 Tbs water + 1 Tbs apple cider vinegar (ice cold)
  • 1 tsp salt
  • 1 tsp coarsely ground black pepper
  • .
  • 3 medium tomatoes
  • 150-200 gr ricotta cheese
  • 10-12 olives (pitted)
  • 1 pinch of fresh thyme
  • .
  • 1-2 Tbs milk or 1 egg beaten with 1 ts water
Instructions
  1. Place flour, salt, black pepper and thyme in your food processor with the ice cold butter and whizz using short pulses until the butter pieces are the size of a pea.
  2. Add 3 Tbs of the water and vinegar mixture and mix for a few seconds. Squeeze a piece of dough to see if it's moist enough, the dough should just hold together, add the rest of the liquid if the dough falls apart in your hand.
  3. Bring dough together without kneading, form into a disk, wrap in plastic and rest in the fridge for an hour.
  4. Roll your chilled dough on parchment paper to a ⅛ inch thickness (about 10 inches).
  5. Spread the crumbled ricotta in the middle making sure to leave a 2 inch border.
  6. Place the olives on the cheese and put a layer of sliced tomatoes. Place another layer of tomatoes overlapping on top. Fold the excess pastry over the filling.
  7. Brush the border with milk or egg wash, bake in a preheated oven 180 C (350 F) for 45-50 mins or until you have a deep golden crust.
  8. Let cool for 15 mins and serve with a sprinkling of fresh thyme.
Notes
The dough can be kept in the fridge for up to three days.

Also freezes well and will keep for two months in the freezer if wrapped tightly with plastic.

Tomatoes will shrivel as they cook so it's best to not slice them very thinly. I find a ¼ inch thickness is about right.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/06/tomato-ricotta-galette/