• Pre-heat oven to 200°C

Pastry

• Add all the pastry ingredients except water and rub the butter with your fingertips into the flour mixture. You can use a food processor but be careful not to overwork.
• Add 1 - 4 tsp of iced cold water to bring pastry together into a ball
• It is a very sticky pastry which creates the beautiful flaky layers
• Form into a ball, wrap and place in the fridge for an hour.
• Remove from fridge and either place on a lightly floured piece of baking paper or a silicon baking sheet. This is very important as the pastry is very flaky and we need the sheet or paper in place to assemble.
• Gently roll out your pastry to about 28 cm round

Filling

• Mix the ricotta, garlic, salt and pepper and then spread over the pastry leaving a 2 cm edge
• Spread over the caramelised shallots to form another layer
• Place the thinly sliced tomato, potato, oil, herbs and seasoning in a bowl and gently coat before arranging in alternate overlapping layers on top of the shallots
• Around the edge of your galette slice every 8 cms and curl your crust up over the edge of your toppings to seal. Slighly overlap to form the edge.
• Crumble your feta on-top and coat edge with egg then place in your oven for 45 Minutes
• On removing from oven sprinkle with pine nuts and allow to cool slightly on tray
• To remove your galette from the baking paper or silicon sheet use a spatula to gentle slide onto the cooling rack. Once slightly cooled you can slide gently onto a palate for serving. This step is a little challenging as the pastry is very flaky. But is it truly worth the effort of gentle hand!