Single serve tomato and ricotta galette! Because I don’t love leftovers and I am usually cooking for one or two. This recipe was the perfect use of a bit of milk and cherry tomatoes I had leftover from other recipes and the individual sized galette made for a summery and deliciously savoury lunch!
Ingredients
Method
- In a bowl combine flour, sugar and salt. Cut butter into small pieces and add in. Cut the butter into the mixture using a fork or pastry blender then water and mix just until the dough comes together. Form dough into a disc, wrap in plastic wrap and then refrigerate for 30 minutes.
- While it’s chilling, mix your garlic oil by combining all the ingredients together.
- Roll out pie crust on a lightly floured surface into about a 6-8 inch circle.
- Add ricotta in the middle, top with your garlic oil. Add sliced tomatoes on top and season with salt. Fold and pleat the edges of the crust up around the berry mixture.Brush edges of dough with milk or oil and bake at 400 degrees F for 25-35 minutes or until crust is golden brown and tomatoes look blistered and cooked.
