Charred tomato galette

Ingredients

• 1 quantity rough puff or shortcrust
• 700g ripe tomatoes, thickly sliced
• 2 tbsp olive oil
• 120g ricotta
• 1 clove garlic, grated
• Basil, to finish

Method

1. Salt the tomatoes on kitchen paper for 30 minutes and pat dry. Wet tomatoes make a soggy base.
2. Roast them at 200°C for 20 minutes until the edges catch.
3. Spread ricotta and garlic over the pastry, leaving a 5cm border. Arrange the tomatoes.
4. Fold the border over, egg-wash, and bake 40–45 minutes until properly brown underneath.