This heirloom tomato galette is a delicious, savoury Summer recipe.

Prep time
45 mins
Cook time
40 mins
4-6 serves


    For the Crust:

  • 2 cups all-purpose flour
  • Pinch of salt
  • 240g cold unsalted butter, diced
  • 60–80 ml ice cold water
  • 1 egg, beaten (for brushing)
    For the Filling:

  • 3 Tablespoons ricotta cheese
  • 2 small-medium heirloom tomatoes, sliced
  • Community Co Sea Salt*
  • Community Co Black Peppercorns*
  • 1 small garlic clove, minced
  • ½ teaspoon fresh thyme leaves

How to make:

  1. In a medium bowl, combine flour and salt together. Pinch the cold butter into the mixture with your fingertips until mixture resembles coarse, pea-sized crumbs. Add ice cold water and gently knead the dough in a bowl until it all comes together. Shape into a ball and flatten it into a thick disk. Wrap in cling wrap and refrigerate for at least 30 minutes.
  2. In the meantime, preheat oven to 190°C and line a baking tray with baking paper.
  3. Place the tomato slices in a large plate covered with a paper towel and sprinkle with salt. Set aside.
  4. On a lightly floured surface, roll the dough into a large circle. Transfer the dough to a prepared baking sheet.
  5. Spread an even layer of ricotta onto the crust leaving a 5-7 cm border all around. Lay the tomato slices on top. Sprinkle with minced garlic and fresh thyme.
  6. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.
  7. Brush the edges with beaten egg and bake for about 40 minutes, or until the crust is golden and the tomatoes cooked through.
*Community Co products proudly at home at IGA.