Fresh tomatoes and chunks of feta in a flaky crust. Need I say more?
Serves 6
Ingredients
For the crust:
1 1/2 cups flour
1/2 cup cold butter
1/2 teaspoon salt
5-6 tablespoons water
For the filling:
1/2 cup ricotta cheese
1/2 tablespoon fresh basil. chopped
salt and pepper to taste
4 tomatoes
2 tablespoons crumbled feta
For the egg wash:
1 egg, beaten
1 tablespoon water
Directions
1. Add flour and salt to food processor and pulse to combine. Add the butter and pulse until mixture resembles a coarse meal. Add water and pulse. Turn out onto a floured surface and form into a ball. Cover with plastic wrap and place in fridge for 30 minutes.
2. Slice tomatoes and lay out on paper towels. Pat lightly with paper towel on top to try to soak up some moisture.
3. Add ricotta, basil, salt and pepper into a small bowl and mix to combine.
4. Preheat oven to 425F. Remove dough from fridge and roll out on a floured surface to a circle with a 12" diameter. Place on a baking sheet lined with parchment paper.
5. Spread ricotta mixture into the center of the crust, leaving about 2 inches space from the edge. You will need this to fold over the crust in the last step.
6. Arrange tomatoes on top of ricotta mixture. Sprinkle with feta cheese.
7. Fold over the edges of the galette and brush with egg wash. Bake for about 35 minutes or until the crust has turned a nice golden brown colour. Sprinkle with fresh basil before serving.
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