Ricotta and tomato galette

Serves 10


160g (1 ¼ cup) cake wheat flour

80g (½ cup) wholemeal flour

½ tsp fine salt

170g cold butter, cubed

½ tsp dried oregano

5ml (1 tsp) finely chopped fresh basil

45ml (3 tbls) cold water

15ml (1 tbls) lemon juice


125g (½ cup) cream cheese

250g ricotta, drained

1 egg

¼ cup grated parmesan cheese

salt and black pepper

a very generous handful fresh basil, roughly chopped

15ml (1 tbls) extra virgin olive oil

300g ZZ2 Romanita tomatoes, halved

egg wash (1 egg whisked with 1 tablespoon water)

extra parmesan, to serve

Basil oil

45ml (3 tbls) extra virgin olive oil

30ml (2 tbsl) lemon juice

salt and black pepper

Place the cake flour, whole meal flour and salt in a processor. Add the butter and pulse until crumbly. Add the herbs, water and lemon juice and pulse briefly, just until dough comes together. Turn out onto a floured surface and press lightly together. Wrap in cling film and chill for 1 hour. 

For the filling, combine all the ingredients, except the tomatoes and the oil.

Preheat the oven to 200 C.

Turn the pastry onto a floured surface and roll into a large round of about 40cm. Transfer onto a lined baking sheet. Spread the ricotta filling over the base, leaving a 4cm boarder. Place the tomatoes into a bowl, drizzle with 1 tablespoon olive oil and season with salt and pepper. Pile the tomatoes onto the ricotta filling.

Turn the pastry edges inwards, overlapping as you go. Brush with egg wash and bake for 45-50 minutes, until golden. Move the baking sheet to the lowest rack and bake for another 5 minutes.

Allow to cool for 15 minutes before cutting. Drizzle the galette with basil oil and scatter over a handful of parmesan cheese just before serving.