heirloom tomato gallette

prep time: 25 mins

cook time: 1 hour



200g plain flour

130g unsalted butter, chopped into cubes

pinch of salt

1 egg yolk

5-6 tbsp cold water


4 heirloom tomatoes, sliced

vine tomatoes

red onion jam

2 red onions, finely sliced

1 tbsp olive oil

1 tbsp butter

1/2 cup balsamic vinegar

2 tsp caraway seeds, toasted

3 tbsp sugar

160g goat cheese

100g ricotta

1 tsp thyme, chopped

1 tsp lemon zest

1 tsp pepper

1 egg, whisked


for the pastry, combine flour, butter and salt in a blender and process until sand like in texture

slowly add the cold water and egg yolk and pulse until the dough comes together. flatten into a disc and wrap in cling film. transfer to the fridge for 30 minutes

preheat oven to 200 degrees fan forced

for the red onion jam sauté the onion in butter and oil until soft. add balsamic vinegar, sugar, toasted caraway seeds and cook on a low heat until thick and jammy

for the goat cheese filling combine goat cheese, ricotta, lemon zest, thyme and pepper in a mixing bowl

remove pastry from the fridge and roll out on a lightly floured surface to around 4mm in thickness. transfer the rolled dough to a baking tray

coat the pastry with the goat cheese mixture then top with the onion jam, sliced heirloom tomatoes and vine tomatoes, leave around 2 inches around the border to fold over once filled

fold the sides of the gallette in towards the filling and brush with the whisked egg. scatter with sea salt and bake for 1 hour

serve warm