Tomatoes are back baby!
I got a call from my father last night to tell me that his tomatoes are growing nicely and will be ready for me to cook with when Scott and I head home to Perth for Christmas. He knows how excited this makes me and he is excited that we are all coming home for Christmas. My father is the happiest when we are all together. Our greatest family moments seem to be spent surrounded by tomatoes and whether it be homemade gnocchi with mum’s tomato sugo, or the making of the tomato passata itself, tomatoes are a big part of Michetti family life.
I’m influenced by my upbringing and so at home in Sydney I am constantly using tomatoes in my cooking. Some nights in the midst of tomato season in Australia when I can’t be bothered cooking I’ll cut up a large sweet tomato, drizzle it with olive oil, season it with salt and pepper, throw a few basil leaves on and eat it with a side of gorgeous ricotta. When tomatoes are in season there isn’t even any need to add bread.
Basil, tomato and ricotta are my happiness trifecta and so for my final Woolworths partnership Gold post for the year, I was delighted that their Gold range sweet berry truss tomatoes had just arrived in store. I knew instantly my summer trifecta would be involved so quickly popped to the store to pick up a few punnets of their truly gorgeous looking berry truss tomatoes, some basil and micro basil (seriously amazing work on the micro herbs Woolies) and of course ricotta.
My mind wandered instantly to a gorgeous summer tomato galette and so armed with a bag of wholemeal flour and some sour cream I got to work making a gorgeous sour cream pasty and basil and macadamia pesto.
A tomato galette couldn’t be easier, so after the pastry is rested and rolled out, it is as simple as spreading it with pesto, topping with the tomatoes, dotting with the ricotta and popping in the oven for 40-50 minutes to blister the tomatoes and crisp up the pastry.
Wholemeal Tomato Galette with Pesto and Ricotta
Wholemeal Sour Cream Pastry*
- 250g plain wholemeal flour
- 200g unsalted butter, chilled
- 125g sour cream
Basil and Macadamia Pesto*
- 2 cups packed basil leaves
- 1/2 cup freshly grated Grana Padano cheese
- 1/3 cup extra virgin olive oil
- 1/2 cup macadamia nuts, toasted
- 2 medium sized garlic cloves, crushed
- Salt and freshly ground black pepper to taste
- 5 x 120g punnet gold sweet berry truss tomatoes
- 190g fresh ricotta
- 1 egg yolk, beaten
- 1 teaspoon balsamic vinegar
- Micro basil leaves, to serve (or torn basil leaves)
- Sea salt flakes and cracked black pepper, to serve
Place the wholemeal flour in a food processor. Dice the chilled butter into squares then add to the flour and pulse until the mixture looks like fine breadcrumbs.
Add the sour cream and pulse again until the dough comes together in a ball in the food processor. Remove and wrap in cling film, then pop in the refrigerator for 20-30 minutes.
While waiting for the pastry to chill, make the pesto.
Combine the basil and toasted macadamias in a food processor and pulse a few times till finely chopped. Add the garlic and pulse a few times more.
Slowly add olive oil in a constant stream while the food processor is on. After adding the oil turn the food processor off and scrape down the sides with a rubber spatula. Add the grated cheese and freshly ground salt and pepper to taste and pulse again until blended.
Preheat oven to 190° Celsius (375° Fahrenheit).
Remove the pastry from the fridge and place on a floured bench. Using a rolling pin, roll the pastry out till you have a rough circle about 40cm in diameter. Transfer to baking paper and spread 3-4 tablespoons of the pesto on the base leaving a 5cm border around the edge.
Cut the truss tomatoes apart from each other leaving the stems attached (these need to be removed after serving, or you can remove them prior). Place the tomatoes on top of the pesto and then break the ricotta up into small pieces and dot between the tomatoes.
Fold the pastry border up and over the mixture, pleating as necessary. Transfer the tart and baking paper to a tray. Brush the pastry edge with the beaten egg yolk and bake for about 40-50 minutes until the pastry is golden. Remove from heat, drizzle with balsamic vinegar then set aside to cool for 15 minutes before serving. To serve, top with micro basil and season with salt and pepper.
*This recipe is already rather quick to make, but to make it even quicker and perfect for a midweek meal, use store bought sour cream pastry (Careme brand is my favourite) and store bought basil pesto.
Chew Town would like to acknowledge its partnership with Woolworths for this post. You can read Chew Town’s disclosure statement here for more information on brands that Chew Town chooses to work with and why. The recipe above was created, developed and photographed by Chew Town using ingredients from Woolworths.