Tomato and basil galette

SERVES 6-8 PREP TIME 1 HOUR 15 MINUTES (+ FREEZING AND RESTING TIME)

This is a really gorgeous recipe. The pastry is rich, flaky and buttery and not at all hard to make. But, if you prefer, you could easily use a store-bought frozen sour cream pastry or puff pastry instead. 2⅔ cups (400g) plain flour 1 teaspoon sea salt flakes

200g butter, chopped

⅓ cup (80ml) iced water

⅔ cup (160g) full-fat ricotta

⅔ cup (50g) grated parmesan 1 egg, beaten lightly

⅓ cup fresh basil leaves, chopped finely

400g mixed tomatoes extra virgin olive oil basil leaves, extra, for serving

1 Place the flour and salt into a large bowl. Add the butter and place in the freezer for 30 minutes. Place the mixture into the bowl of a food processor; process until fine crumbs. Add the water; process using pulse button until crumbs are almost sticking together. Turn this out on a lightly floured bench and knead lightly until you have a smooth dough. Shape dough into a disc, cover with plastic wrap and refrigerate for at least 30 minutes.

2 Meanwhile, preheat the oven to 180°C (160°C fan-forced).

3 Combine ricotta, parmesan, egg and basil in a medium bowl; whisk until combined. Season with sea salt and freshly ground pepper to taste. Slice the tomatoes into 5mm slices.

4 Turn pastry out onto a lightly floured work surface (or roll between sheets of baking paper). Roll to a 36cm round and about the thickness of a $2 coin

(give or take).

5 Transfer to a large oven tray lined with baking paper. Leaving a 4cm border, spread the ricotta mixture evenly over the pastry. Arrange the sliced tomatoes across the top. Now fold over the edge of the pastry. Sprinkle with a little extra salt and pepper, and drizzle with a little oil. Bake for 45 minutes or until the pastry is golden.

6 Sprinkle with extra basil leaves and a little extra oil, if desired. Serve warm or at room temperature. Not suitable to freeze or microwave.