Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
In a bowl, combine the
Ricotta Cheese (250 g)
with half of the
Goat Cheese (100 g)
and
Lemon Zest (1/2)
. Season generously with
Sea Salt (to taste)
,
Ground Black Pepper (to taste)
, and chill until needed.
Step 3
Slice the
Tomatoes (4)
to a thickness of just over 1-millimeter. Arrange the slices on some kitchen towel and season with
Sea Salt (to taste)
. Leave the slices to drain while you prepare the pastry.
Step 4
Prepare the herbs by stripping the leaves from the stalk of the
Fresh Thyme (3 sprigs)
and
Fresh Oregano (3 sprigs)
. Set a few thyme leaves aside to sprinkle over the top.
Step 5
Use a knife or mezzaluna to finely chop the herbs. In a bowl, combine the chopped herbs with the
Parmesan Cheese (150 g)
.
Step 6
Dust a work surface with a little flour and roll out the
Shortcrust Pastry (1 sheet)
to extend it a little.
Step 7
Sprinkle over the herb and Parmesan mix and use the rolling pin to press the mixture into the pastry. Roll out the pastry into a rough circle, about just under 1-millimeter thick at the base.
Step 8
Place the pastry onto a lined baking sheet and spread over the ricotta cheese mixture, leaving about a 6 or 7-centimeter border around the edges.
Step 9
Arrange the tomato slices over the ricotta and season with
Ground Black Pepper (to taste)
.
Step 10
Cut the remaining
Goat Cheese (100 g)
into rounds and layer over the galette. Sprinkle a few thyme leaves over the top and fold in the pastry, brushing with
Egg (1)
to seal and glaze the edges.
Step 11
Drizzle a little
Olive Oil (as needed)
over the top and bake the galette for 30-40 minutes or until the crust is golden and the tomatoes are very gently charred.
Step 12
Leave the galette to cool for a few minutes before slicing and serving.
