Tomato, Goat’s Cheese & Thyme Galette

Serves: 4
Prep time: 20 minutes + 30 minutes chilling time
Cooking time: +- 45 minutes

1 c (250 ml) cake flour
½ tsp (2.5 ml) salt
2 sprigs of thyme leaves
3 Tbs (45 ml) finely grated parmesan
80 g salted butter
1 large egg, beaten
+- 1 Tbs (15 ml) cold water

500 g ZZ2 Romanita Tomatoes, halved
2 garlic cloves, crushed
3 sprig of thyme
Olive oil for drizzling
Freshly ground salt and pepper
½ tsp (2.5 ml) corn flour
¼ c (60 ml) finely grated parmesan
100 g chevin or creamy goats cheese, broken into pieces
Extra sprigs of thyme
1 large egg, beaten


Place the flour, salt, thyme, parmesan and butter into a food processor. Blitz until mixture resembles fine breadcrumbs. While motor is running add the egg and water. Blend for a few more second until the mixture forms a soft pliable dough. Remove, roll into a ball and then flatten. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
Meanwhile, preheat the oven to 180°C.
Place the tomatoes (cut side up), garlic and thyme onto a baking tray. Season and drizzle with olive oil. Roast for 30 minutes. Allow to cool completely.
Pick out the slow roasted tomatoes and place them in a medium bowl and gently mix with the corn flour as this will help prevent a soggy filling.
Gently roll the pastry out into a circle shape about ½ cm thick onto baking paper. Slide onto a baking tray.
Sprinkle the parmesan onto the base, specially the center.
Arrange the tomatoes, goats cheese and thyme in the center of the pastry, leaving a border around the filling. Fold the pastry toward the filling, creating a galette – a rustic open tart.
Brush the exposed pastry with egg.
Bake at 180°C for 30 minutes or until golden and the base has set.
Allow to cool for 15 minutes before slicing.
Serve with a crisp rocket salad.