Potato & feta galette

Using sheets of ready-rolled pastry makes this a pie that can be thrown together very quickly. Dish it up with a winter green salad or steamed green vegetables for a family meal, or cut it into smaller pieces to serve with drinks. Leftovers are excellent for lunch the next day, heated in a panini press.

2 sheets butter puff pastry or 1 sheet Paneton flaky puff pastry 3 large potatoes (about 500g), peeled

3 cloves garlic, thinly sliced

2 tbsp fresh thyme leaves

2-3 tbsp olive oil

100g feta (goat or cow), crumbled

1 egg, beaten with a little water

Heat oven to 200C. Line a baking tray with baking paper.

Roll out pastry a little more thinly if needed (you want it to be no more than 4mm). If using 2 sheets of pastry, press one edge of each sheet together to join them and make a single large sheet – it may need trimming to fit your tray. Score with a sharp knife 1cm in all the way around the outside edge.

Thinly slice potatoes – use a mandolin if you have one, otherwise use a sharp knife to slice them as thinly as you can. Place in a bowl with garlic, thyme and oil. Toss well then spread over the pastry, being careful not to go over the scored edges.

Sprinkle over the cheese and season generously with sea salt and freshly ground pepper. Brush the edges with egg wash, place in the oven and bake 30-40 minutes or until the base of the pastry is very crisp and the topping is golden. Cool for a few minutes before slicing. Serves 8