Tomato galette with pesto ricotta
Looking for a surprising Christmas recipe with tomato as the star ingredient? This rustic galette with creamy ricotta, fresh tomato, pesto and a crisp sesame–puff-pastry crust can be on the table in 30 minutes. A festive eye-catcher bursting with flavour and colour.
Ingredients
Supplies
Preheat the oven to 210°C and line a baking tray with baking paper.
Slice the tomatoes or halve the smaller ones.
Stir the pesto through the ricotta and season with a little pepper.
Unroll the puff pastry onto the tray and fold over a 1–2 cm border. Spread the pesto ricotta over the base (not over the folded edges). Arrange the tomato slices on top.
Beat the egg and brush the border. Sprinkle the border with the sesame seeds, reserving any excess for garnish.
Bake for 25–30 minutes until golden and cooked through.
Before serving, garnish with the remaining sesame seeds and, if you like, fresh basil.
