Ricotta and Tomato Galettes

This super simple posh pies make the most of fresh tomatoes.  So if you have a bumper crop or you spotted some gorgeous specimens at the market whip  these up and enjoy them while you can – you know the price of tomatoes is only going to rise as we head into the cooler month!

Store bought flaky pastry
250g ricotta
1 egg
½ tsp dried oregano
pinch of salt
¼ cup grated Parmesan
1 egg, beaten

Mix the ricotta, egg, oregano and Parmesan together with a pinch of salt.
Cut the pastry into four squares (aprox 15cmx15cm), scoring a 1cm border around each.
Divide the ricotta mixture between the four pieces of pastry spreading it to the start of the border.  Place the sliced tomatoes on top of the ricotta.  Brush the pastry border with the beaten egg and bake in a pre heated 200C for 15 minutes or until the pastry is golden brown.

TIP: To ensure a golden bottom I bake mine on a preheated pizza stone.

About the Author

Vicki Ravlich-Horan

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