Tomato Sugo Galette

Prep TIME: 30 mins
cook time: 30 mins
Recipe Credit: emma watt nutrition

ingredients

pastry:

• 140g unsalted butter, cubed and cold

• 200g all-purpose flour

• 10g sugar

• 1/2 tsp salt

• 4-5 tbsp water, ice-cold

filling:

• bippi Classico Sugo

• 2-3 heirloom tomatoes, cut into 0.5cm thick slices

• 1/2 tsp salt

• 1 large garlic cloves, sliced thin

• Fresh mozzarella

• Salt and pepper

• Egg wash

method

1. In a large bowl whisk together the flour, sugar and salt. Add the butter and use your finger tips to quickly but firmly rub the butter pieces into the flour to form a ‘breadcrumb’ texture (there should be some large and some smaller pieces of butter).

2. Slowly drizzle the cold water in and mix with a fork. You should be able to squeeze the mixture and it holds together (add a little bit more water if needed). Transfer the mixture to the bench and knead the dough to bring it together. Pat the dough into a 2cm thick rectangle then wrap tightly in glad wrap and pop in the fridge for 2 hours or overnight.

3. Preheat the oven to 180C and line a large square tray with baking paper.

4. Lay the tomato slices out flat and sprinkle over the salt. Let sit for 30 minutes to draw out some moisture from the tomatoes. Rinse and transfer to paper towels to soak up any extra moisture.

5. On a lightly floured surface, roll the dough out into a 30cm circle about 0.25-0.5cm thick. Transfer the dough to the baking tray.

6. Spread a few spoonfuls of bippi classico sugo across the base of the pastry, leaving a 3cm border. Arrange the tomatoes, garlic slices and mozzarella on top. Fold up the edges of the pastry and gently press in to help it hold its shape. Brush the pastry with an egg wash and sprinkle over some salt and pepper. Pop in the freezer for 10 minutes then transfer to the oven and bake for 30 minutes or until golden.