• 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 100 g cold salted butter
  • 100 ml sour cream
  • zest from 1 lemon
  • 450 g heirloom tomatoes + 1 tsp salt
  • 200 g ricotta
  • 1 scarce cup finely grated parmesan cheese
  • 1 handful fresh herbs such as thyme, oregano, basil
  • salt & pepper
  • olive oil for brushing
  • a few sprigs of fresh hebrs, to serve


  1. Add flour, butter, salt & baking powder to a food processor and quickly mix for a few seconds until just combined. Add sour cream and lemon, mix for 2-3 seconds more. You should now have a clumpy, sticky dough.
  2. Scoop the dough onto plastic wrap. Form a tight ball and wrap it closely. Place in the fridge for 2 hours.
  3. Set oven to 225’C/440’F. Slice the tomatoes and place onto a few layers of paper towels. Sprinkle with salt and let sit for 10 minutes.
  4. Meanwhile, stir together ricotta, parmesan, herbs, salt & pepper. Set aside.
  5. Place the pie dough on a floured surface. Roll out to a ~3mm thin galette, while regularly dusting with flour. Transfer to a baking tray covered in parchment paper.
  6. Distribute the ricotta cream on top, leaving 6 cm (2 1/2 inches) around the edges. Layer the sliced tomatoes on topof the ricotta cream. Decorate with a few sprigs of fresh herbs, flakey sea salt & pepper. Brusch the edges with olive oil. Then bake in the middle of the oven for 18-24 minutes, until generously golden and crispy. Let cool slightly before serving with a fresh salad on the side.
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