Tomato Galette

Serves 6

If quiche seems – as the British say just too much of a palaver, make a galette instead – you will not be disappointed. A galette travels brilliantly, and tastes delicious served warm or at room temperature. It doesn’t suffer from being made a day or two ahead of when you are ready to serve, just be sure to bring it to room temperature first.

For tart:

  • 1 small onion, peeled and finely diced
  • ½ tablespoon butter
  • ½ tablespoon vegetable oil
  • Flakey sea salt and freshly ground black pepper to taste
  • ½ a recipe flaky pie dough, click here
  • 125g (½ cup) firm ricotta, cut into 1cm (½ inch) squares or crumbled into small pieces
  • 50g (½ cup) grated red leicester, mild cheddar or mozzarella
  • 400g (just under a pound) small cherry or baby plum tomatoes

For eggwash:

  • 1 egg
  • 1 tablespoon water
  • Salt and pepper to taste
  • For serving:

Handful fresh basil, torn

Olive oil to drizzle

  1. Heat a sauté pan over medium heat. Once hot add the butter and olive oil, when the butter has melted Add the onion and cook, stirring frequently, until very soft and lightly browned, about 10 minutes. Season with salt and pepper, set aside to cool.
  2. Roll the dough on a floured surface into a 38cm (15-inch) round, keep lifting the dough to make sure it’s not sticking to the surface. Transfer it by rolling it around the rolling pin and unrolling it on the lined baking sheet. Transfer to the fridge for 30 minutes.
  3. Heat oven to 180℃ (350℉).
  4. Leaving a 5cm (2-inch) border without filling. Spread the cooled onions over the dough, top the onions with a mixture of the ricotta, and half grated cheese. Arrange the tomatoes in a single layer over the onions and season them with salt and pepper. Sprinkle the remaining grated cheese over the tomatoes. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to form a folded-over border. Pinch together any tears in the dough.
  5. In a small bowl beat together the egg and water and brush the mixture over the exposed crust. Season the crust as well as the exposed topping with salt and pepper.
  6. Bake until the crust has browned and the cheese has melted, 35 to 45 min. Slide the galette off the parchment and onto a cooling rack. Let cool for 10 minutes. Serve with torn basil leaves and a drizzle of olive oil. Serve warm or room temperature. Can be made up to 2 days before serving, store in the fridge well wrapped, bring back to room temperature before serving.