There’s nothing quite like tomato season. This is a super flaky pastry with a delicious ricotta base. It’s then all baked in the oven until the tomatoes become lovely and caramelized. Make for a simple lunch or a great picnic snack!
Serves: 6 – 8
Ingredients
FOR THE FILLING
- 1 cup ricotta
- 1/2 cup mascarpone
- small handful of basil and oregano
- 1/4 cup olive oil
- 175g cherry tomatoes, cut in half
- 3 medium tomatoes, sliced
- pinch of salt and pepper
FOR THE PASTRY
- 250g all-purpose flour
- 1 tsp sea salt
- 200g butter, cut into cubes and room temperature, but not soft
- 150ml cold water
FOR THE EGG WASH
- 1 egg
- splash of milk
Method
- Prepare the dough: In a food processor, or using your hands, combine the flour, salt, and butter. If using your hands, use your fingertips to incorporate the butter into the flour. Pour in two-thirds of the cold water, mixing until you have a rough dough. Add more water if you need to.
- Cover the dough with plastic wrap/cling film and form into a disc. You can use your rolling pin to do this! Leave in the fridge for at least 20 minutes. Lightly flour your countertop and unwrap the dough. Transfer the dough onto your countertop and begin to roll it out using a rolling pin.
- Prepare the filling: In a blender, mix together the mascarpone and ricotta with the basil, oregano, and olive oil. Blitz it up until smooth and creamy.
- Place the rolled out dough onto a lined baking tray. Spread the filling evenly across the dough, ensuring that you leave about a 1 inch space along the border of the dough. Add the sliced tomatoes along the outside of the dough, so that they overlap. In the middle, add the cherry tomatoes.
- Whisk the milk and egg together. Gently brush the border of the dough with the egg wash. Fold over the border, then brush the edge with more egg wash.
- Drizzle the tomatoes with a little bit of olive oil. Then season with sea salt and a pinch of pepper.
- Bake in the oven for approximately 1 hour or until the pastry is golden brown.
- Let cool before slicing!
