INGREDIENTS
400g of your fav in season tomatoes, whether they’re on the vine gourmets, tasty toms or the teeny @tomberry_aus all are a winner when the weather is warm (You can mix it up here with zucchini, squash, a crumbly Greek feta - just try pat down with a paper towel to take away any excess moisture)
1 spanish onion, finely sliced
2 cups plain flour
150ml olive oil
5 tbsp chilled water
2 tsp Olssons sea salt (cause Australian salt tastes better)
1 spring Goodness Me fresh thyme
METHOD
Pre heat your oven to 180 degrees celsius.
To make pastry: sift the flour into a bowl with your salt. Add oil and chilled water, mixing to combine. Once combined knead into a soft and doughy ball. Divide your ball into 2 balls o make 2 tarts. Sit both bags in a bowl and cover with a tea towel, allowing the dough to rest whilst you prepare the filing.
Slice your tomatoes (or if you have the super sweet tom berry’s you can skip this bit) and throw in a bowl with your sliced onion and a sprinkle of salt.
Take a dough ball and place between 2 large sheets of baking paper. Roll out Ito a 30cm disc. Remove the top layer of baking paper and transfer to your baking tray.
Spoon your tomato mixture onto your flattened base leaving about 5cm clear from the edges. Fold the edges of your pastry, forming the crust for your galette and provide a cradle for your filing.
Pop in the oven and bake for 25mins until golden. Remove from the oven and sprinkle with fresh tips of thyme.
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