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Slow-roasted tomato, ricotta and basil galette
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2 tbsp extra virgin olive oil
2 x 275g packs baby plum tomatoes
2 garlic cloves, sliced
handful thyme sprigs
215g sheet all-butter puff pastry, defrosted
beaten egg, to glaze
3 tbsp grated parmigiano reggiano
handful basil leaves, finely chopped, plus extra leaves to serve
1. Preheat the oven to 150°C, gas mark 2. Put the ricotta in a sieve lined with kitchen paper to drain. Meanwhile, put the oil and tomatoes in a roasting tin, turning to coat. Scatter over the garlic and thyme; season. Roast for 1 hour, turning after 30 minutes, until soft. Remove from the oven and allow to cool a little. Turn the oven up to 220°C, gas mark 7.
2. Sit the pastry on a parchment-lined baking sheet and score a 1cm border. Prick the middle with a fork, then put in the oven for 5 minutes. Push the middle down if risen, then brush with a little beaten egg, avoiding the border. Return to the oven for 5 minutes. Mix the parmesan and chopped basil into the ricotta; season, then dot teaspoonfuls over the middle of the pastry. Place the roasted tomatoes on top, discarding the thyme (reserve the oil), then brush the border with the beaten egg. Bake for 10-15 minutes, until puffed and golden.
3. Remove from the oven and cool for 5 minutes. Drizzle over a little of the reserved roasting oil and tear over the basil leaves to serve.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in June 2018.