- Dairy free
- Egg free
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- 2 serves veg or fruit
Looking for a starter with the wow factor? This galette is made with stunning heirloom tomatoes and buttery shortcrust pastry.
- Serves6, as a starter or light meal
- Cook time30 minutes
- Prep time15 minutes
Ingredients
- 250g smooth ricotta
- 1/2 cup (60g) shredded tasty cheddar
- 1/3 cup (25g) finely grated parmesan
- 1/4 cup finely chopped chives
- 2 red Grandma’s Heirloom Tomatoes, thickly sliced
- 2 yellow Grandma’s Heirloom Tomatoes, thickly sliced
- 2 black Grandma’s Heirloom Tomatoes, thickly sliced
- 1 Coles Australian Free Range Egg yolk
- 1 tbs milk
- 1 tbs everything bagel seasoning*
- Basil leaves, to serve
Shortcrust pastry
- 1 1/2 cups (225g) plain flour
- 125g chilled butter, chopped
- 2 Coles Australian Free Range Egg yolks
- 1 tbs chilled water
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper.
Step 2
To make the shortcrust pastry, place flour and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolks and water and process until the dough just comes together. Shape into a disc and cover. Place in the fridge for 30 mins to rest.
Step 3
Meanwhile, combine the ricotta, cheddar, parmesan and chives in a medium bowl. Season.
Step 4
Roll out dough on a lightly floured surface to a 40cm disc. Place on lined tray. Spread the ricotta mixture evenly over the pastry, leaving a 3cm border around the edge. Arrange the tomato over the ricotta mixture, overlapping slightly. Carefully fold the pastry edges over and gently press to secure. Place the tart in the fridge for 15 mins to rest.
Step 5
Whisk the egg yolk and milk in a small bowl. Season. Lightly brush over the pastry and sprinkle with bagel seasoning. Bake for 30 mins or until the pastry is golden brown and filling is set. Set aside to cool slightly.
Step 6
Sprinkle the tart with basil leaves and cut into wedges to serve.
Recipe tip
COOK. STORE. SAVE.
Use it up: Add leftover chives to our tasty scrambled eggs for your next weekend brunch – go to coles.com.au/chivescrambledeggs for the recipe.
*A mix of toasted garlic, black sesame seeds and sea salt, everything bagel seasoning is great sprinkled over savoury pastries or avocado toast. Find it in the herbs and spices aisle.
Heirloom tomato galette
- Serves6, as a starter or light meal
- Cook time30 minutes
- Prep time15 minutes
Ingredients
- 250g smooth ricotta
- 1/2 cup (60g) shredded tasty cheddar
- 1/3 cup (25g) finely grated parmesan
- 1/4 cup finely chopped chives
- 2 red Grandma’s Heirloom Tomatoes, thickly sliced
- 2 yellow Grandma’s Heirloom Tomatoes, thickly sliced
- 2 black Grandma’s Heirloom Tomatoes, thickly sliced
- 1 Coles Australian Free Range Egg yolk
- 1 tbs milk
- 1 tbs everything bagel seasoning*
- Basil leaves, to serve
Shortcrust pastry
- 1 1/2 cups (225g) plain flour
- 125g chilled butter, chopped
- 2 Coles Australian Free Range Egg yolks
- 1 tbs chilled water
Description
Looking for a starter with the wow factor? This galette is made with stunning heirloom tomatoes and buttery shortcrust pastry.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper.
Step 2
To make the shortcrust pastry, place flour and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolks and water and process until the dough just comes together. Shape into a disc and cover. Place in the fridge for 30 mins to rest.
Step 3
Meanwhile, combine the ricotta, cheddar, parmesan and chives in a medium bowl. Season.
Step 4
Roll out dough on a lightly floured surface to a 40cm disc. Place on lined tray. Spread the ricotta mixture evenly over the pastry, leaving a 3cm border around the edge. Arrange the tomato over the ricotta mixture, overlapping slightly. Carefully fold the pastry edges over and gently press to secure. Place the tart in the fridge for 15 mins to rest.
Step 5
Whisk the egg yolk and milk in a small bowl. Season. Lightly brush over the pastry and sprinkle with bagel seasoning. Bake for 30 mins or until the pastry is golden brown and filling is set. Set aside to cool slightly.
Step 6
Sprinkle the tart with basil leaves and cut into wedges to serve.