Heirloom tomato galette

Time

45 minutes

Serves

Ease

Simple

Sun-warm tomatoes, cold ricotta and a crust that shatters — a lunch that looks like a summer afternoon.

Ingredients

What you'll gather

Method

1
Lay the tomato slices on a tea towel, salt them lightly and let them weep for 15 minutes — this keeps the crust crisp.
2
Heat the oven to 200°C. Stir the ricotta with the garlic, lemon zest, olive oil, salt and pepper.
3
Unroll the pastry onto a lined tray and spread the ricotta in the middle, leaving a 4 cm border.
4
Arrange the tomatoes in loose, overlapping circles. Fold the border over, pleating as you go.
5
Brush the edges with egg and bake 30–35 minutes, until deeply golden.
6
Rest 10 minutes, then scatter basil and a last thread of olive oil.

A little note

Beautiful cold the next day, cut into small squares with a glass of rosé.

Also lovely