Tomato Galette

My Thermomix take on a Diana Henry-style tomato galette — a free-form tart with a buttery pastry. The Thermomix makes the dough.

This is my independent Thermomix homage to Diana Henry and the comforting appeal of tomato galette. It keeps the spirit of the original inspiration, but the method is written fresh for TM6 and TM7 cooks who want clear settings and a warm, achievable result.

Ingredients

• 🌾200 g plain flour
• 🧈120 g cold butter, cubed
• 🧂1 pinch salt
• 💧50 g cold water
• 🧀60 g ricotta or goat's cheese
• 🍅4 tomatoes, sliced
• 🫒Thyme, olive oil

Thermomix method

1. Place flour, butter and salt in the mixing bowl. Mix 8 sec / 0°C / speed 6 to crumbs.
2. Add cold water and mix 10 sec / 0°C / speed 5 to a dough. Wrap and chill 30 min / 0°C / no speed.
3. Roll into a rough circle, spread with cheese, layer tomatoes and fold the edges over 1 min / 0°C / no speed.
4. Brush with olive oil, scatter thyme and bake in a preheated oven 30 min / 200°C / no speed until golden. The oven does the baking step.