Charred courgette, lemon & goat’s cheese galette

For a veggie main with wow factor, bake this colourful free-form tart. Rye flour in the pastry gives it a lovely nutty flavour and the topping is creamy and tangy with goat’s cheese, which marries well with charred seasonal veg. Any leftovers would be delicious eaten cold the next day, with a peppery dressed salad.

SERVES 6 PREP 40 mins plus overnight freezing and 1 hr 30 mins chilling COOK 35 mins

MORE EFFORT V

110g unsalted butter

100g plain lour

100g wholemeal rye lour

1 tbsp lemon thyme or normal thyme, inely chopped

tsp ine sea salt

1 egg, lightly beaten

For the topping

2 bunches of spring onions, kept whole, roots trimmed

2 courgettes, cut into strips about 5mm thick

5 tbsp mascarpone

150g soft goat’s cheese

1 small lemon, zested

50g parmesan or vegetarian alternative, inely grated pine nuts, toasted, and a drizzle of olive oil, to serve

1 The night before you make the galette, wrap the butter in foil and put it in the freezer. When you’re ready to make the pastry, put the plain flour, rye flour, thyme and sea salt in a large mixing bowl. Take the butter out of the freezer and keep one end wrapped in foil, then use this to hold it as you coarsely grate the butter into the flour mixture. Unwrap the last piece of butter and carefully grate that in as well. Roughly mix everything, then add 5-6 tbsp cold water and mix swiftly with a cutlery knife to combine, then use your hands to bring it together into a dough and knead briefly. Wrap and chill in the fridge for at least 1 hr. Will keep in the fridge for up to two days. 2 For the topping, heat a griddle pan or non-stick frying pan over a high heat until searing hot, then griddle the spring onions in two batches and on each side for 1-2 mins, or until you have achieved dark char marks. Set aside on a plate, then repeat with the courgette strips. You can do this the day before and keep the cooked vegetables in an airtight container overnight.

3 Mix the mascarpone and goat’s cheese with the lemon zest and parmesan in a bowl until smooth. Season to taste and set aside.

4 Remove the pastry from the fridge and roll it out between two pieces of baking parchment to a rectangle roughly 35 x 25cm. Peel o the top layer of parchment and spread the cheese mixture over the pastry, leaving a 3cm border. Top with the spring onions and brush the border with some of the beaten egg. Use the parchment underneath to slide the galette onto a baking sheet. Chill for 30 mins.

5 Heat the oven to 200C/180C fan/ gas 6 and put another baking sheet inside to get hot. Brush the edges of the galette with more beaten egg, then slide it, still on its paper, onto the hot baking sheet. Bake for 30 mins, then top with the courgette and bake for a further 5 mins, or until the pastry is golden brown and crisp at the edges. Serve with a drizzle of olive oil and scatter over some pine nuts, if you like. Goes well with the mint sauce on page 22.

GOOD TO KNOW 1 of 5-a-day PER SERVING 512 kcals • fat 36g • saturates 23g • carbs 29g • sugars 5g • ibre 5g • protein 14g • salt 1g