Ingredients:
Recipe:
Preheat your oven to 200°C. In a bowl, combine the ricotta with half of the goat’s cheese and the lemon zest. Season generously with salt and pepper, and chill until needed. Slice the tomatoes to a thickness of just over 1mm. Arrange the slices on some kitchen roll and season with salt. Leave the slices to drain while you prepare the pastry. Prepare the herbs by stripping the leaves from their stalks. Use a knife or mezzaluna to finely chop the herbs.
In a bowl, combine the chopped herbs with the Parmesan cheese. Dust a work surface with a little flour and roll out the shortcrust pastry to extend it a little. Sprinkle over the herb and Parmesan mix and use the rolling pin to press the mixture into the pastry. Roll out the pastry into a rough circle, ideally just under 1mm thick at the base. Place the pastry onto a lined baking sheet and spread over the ricotta cheese mixture, leaving a 6-7cm border around the edges.
Arrange the tomato slices over the ricotta and season with black pepper. Cut the remaining goat’s cheese into rounds and layer over the galette. Sprinkle a few thyme leaves over the top and fold in the pastry, brushing with beaten egg to seal and glaze the edges. Drizzle a little olive oil over the top and bake the galette for 30-40 minutes or until the crust is golden and the tomatoes are very gently charred. Leave the galette to cool for a few minutes before slicing and serving. I love this as a light lunch or side dish, or as part of a relaxed antipasto spread.
