Heirloom Tomato Galette

by Karrin Kose

With summer in full swing, tomatoes are at their absolute best right now. This recipe for a tomato galette heroes those beautiful, sweet summer tomatoes, with only a few other ingredients used, allowing them to shine through. Perfect as a light lunch or dinner, or even eaten for breakfast with a gooey egg on top. 

 

Ingredients:

Pastry:

100g cold butter, cubed

150g all purpose flour

50g rye flour

1tsp salt

3tbs white vinegar

 

Filling:

2-3  Medium - Large Heirloom Tomatoes  

1/2 Cup High quality Ricotta

2 Onions

2tbs balsamic vinegar

2-3 Tablespoons of Olive Oil

2-3 sprigs fresh thyme 

Egg wash:

1 egg

2tbs cream

Process:

To make the pastry, combine the flours and salt in a bowl. Toss through the cubes of butter and rub in with your fingers until it resembles breadcrumbs. Add the 3tbs of vinegar and bring together to form a dough. Flatten out into a disc, wrap and leave to rest in the fridge for at least an hour. 

Preheat oven to 200 degrees celsius. 

Start by thinly slicing your onions and adding them to a pot with the olive oil and a pinch of salt, start on a medium heat and let them cook down slowly (about 10 minutes), stirring every few minutes ensuring they don’t stick to the bottom of the pot. 

Once all the onions have softened turn the heat down to low, still stirring every few minutes. If the onions start to stick to the bottom of the pot deglaze with balsamic vinegar. Cook for a further 10-15 minutes on a low heat until they are caramelised and a deep golden colour. Set aside to cool. 

Slice your tomatoes into rounds about 5mm thick and place aside. 

Roll out your pastry into a round disc about 3mm thick, lay it on your baking tray. Spread the ricotta in the centre of your pastry, leaving about 5-6cm of pastry around the edges. Top the ricotta with your caramelised onions, then arrange your tomato slices on top, spreading everything as evenly as you can. Season with salt, pepper and a drizzle of olive oil. 

Once all your ingredients are layered on, you can then start to fold your pastry edges in, folding it onto itself. Whisk your eggs and cream together, brush this all over your pastry.

Bake the galette for approximately 30 minutes until the pastry is a deep golden colour. Garnish with picked thyme.