Magimix: Tomato Galette

Ingredients:

SERVES 6

110g salted butter

200g plain flour

1 egg

splash cold water

200g seasonal tomatoes

100g ricotta

50g Parmesan

pinch of salt and pepper

1 clove garlic

1/2 lemon, juice

5g fresh parsley

Method: 

·       Start by making the pastry. Add the flour and butter to the food processor and pulse together a few times.

·       Now add the egg and a little cold water to bring the pastry together

·       Tip the dough out and form into a disk. Place in the fridge to keep cold.

·       Using the S4 slicing disk, slice the tomatoes.

·       Return the large blade to the food processor and add in the ricotta, Parmesan, salt, pepper, garlic, lemon juice and parsley. Press AUTO until fully incorporated.

·       Roll out the pastry in a rough circle until 2mm thick.

·       Top the pastry with the ricotta filling but leave a 3-4cm border of pastry. Then layer over the tomatoes.

·       Fold over the edges of the pastry to seal in the filling.

·       Bake at 160°C for 35-45 minutes or until the pastry is golden brown.

·       Serve with a side salad and for an extra pop of flavour add hot honey and some more fresh parsley over the top.