CHERRY TOMATO GALETTE WITH OLIVE OIL CRUST AND FETA SPREAD

MAKE THE DOUGH

1. In a bowl of a food processor add the flour, salt, baking powder and pulse to mix. Add the olive oil and pulse until evenly distributed. Add the yogurt and water and mix until a soft dough forms.
2. Put dough in a bowl and cover with plastic. Let it rest while preparing the remaining ingredients.

MAKE THE FILLING

In a bowl mix the ricotta, olive oil, mint, thyme, oregano, cayenne and season with salt and pepper. Add the feta and mix again.

ASSEMBLE THE GALETTE

Preheat the oven to 200°C. Take a piece of greaseproof paper and lay it on your worktop. Sprinkle paper with some flour. Place dough on the paper and roll it to a 35 cm circle. Spread ricotta filling in the centre leaving a 5 cm border. Top ricotta with the tomatoes, placing them in concentric circles, cut side up. Season tomatoes with salt and pepper. Brush the entire surface of the galette with olive oil, pastry and tomatoes (you may need to dub the tomatoes with the pastry brush in order not to lose their position).

Transfer galette with the greaseproof paper on a baking tray. You may want to turn your baking tray upside down if it has a rim, for ease. Bake the galette for 40-45 minutes until golden. Cool at least 15 minutes before cutting and serving. Galette is also delicious served at room temperature. I eat it for breakfast!