Buttery pastry filled with creamy ricotta cheese, sweet and juicy tomatoes and fresh thyme
Line the baking tray with baking parchment and set aside.
In a small bowl, mix together ricotta cheese with 1/2 tsp black pepper and some salt.
On a lightly floured surface, roll the pastry dough into a large circle (roughly about 25-30 cm in diameter and about 3-5mm thick). Carefully roll the dough around your rolling pin and transfer into the baking tray lined with baking parchment. Gently prick the pastry all over its surface with fork. Spread the ricotta cheese on top of the dough, leaving about 5 cm boarder around. Next, spread the tomato chutney/ jam on top of the ricotta cheese.
Slice the tomatoes, pat them gently with kitchen towel so it can absorb some of the tomato juice. Arrange the tomatoes in overlapping circles on top of the ricotta and tomato chutney. Sprinkle with half of the fresh thyme. Gently fold the edges of the dough, closing it towards the centre. Brush the edges of the galette with some egg wash. Place in the fridge for about 20-30 minutes.
In a meantime, preheat the oven to 200C. Take the galette out of the fridge and place in the preheated oven. Bake for 40-45 minutes, turning it half way through, until the edges are golden brown. Sprinkle with remaining thyme and black pepper, drizzle with some olive oil. Allow it to cool for 5 minutes and enjoy!