ZZ2 farm land

Tomato, Goat's Cheese & Thyme Galette

Use ZZ2 Romanita tomatoes, South Africa’s favourite mini-tomato to make this great galette paired with goat’s cheese and thyme. It is super easy and great fun to prepare!

Tomato, Goat's Cheese & Thyme Galette



Total Time: +/- 





1 c (250 ml) cake flour

½ tsp (2.5 ml) salt

2 sprigs of thyme leaves

3 Tbs (45 ml) finely grated parmesan

80 g salted butter

1 large egg, beaten

+- 1 Tbs (15 ml) cold water


500 g ZZ2 Romanita Tomatoes, halved

2 garlic cloves, crushed

3 sprig of thyme

Olive oil for drizzling

Freshly ground salt and pepper

½ tsp (2.5 ml) corn flour

¼ c (60 ml) finely grated parmesan

100 g chevin or creamy goats cheese, broken into pieces

Extra sprigs of thyme

1 large egg, beaten


Place the flour, salt, thyme, parmesan and butter into a food processor. Blitz until mixture resembles fine breadcrumbs. While motor is running add the egg and water. Blend for a few more second until the mixture forms a soft pliable dough. Remove, roll into a ball and then flatten. Wrap in clingfilm and chill in the fridge for at least 30 minutes.

Meanwhile, preheat the oven to 180°C.

Place the tomatoes (cut side up), garlic and thyme onto a baking tray. Season and drizzle with olive oil. Roast for 30 minutes. Allow to cool completely.

Pick out the slow roasted tomatoes and place them in a medium bowl and gently mix with the corn flour as this will help prevent a soggy filling.

Gently roll the pastry out into a circle shape about ½ cm thick onto baking paper. Slide onto a baking tray.

Sprinkle the parmesan onto the base, specially the center.

Arrange the tomatoes, goats cheese and thyme in the center of the pastry, leaving a border around the filling. Fold the pastry toward the filling, creating a galette – a rustic open tart.

Brush the exposed pastry with egg.

Bake at 180°C for 30 minutes or until golden and the base has set.

Allow to cool for 15 minutes before slicing.

Serve with a crisp rocket salad.

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