Tomato and red onion galette

Ingredients:

Ripe tomatoes, sliced into ½ cm rounds Puff pastry ready rolled sheet 2 medium red onions, thinly sliced splash of balsamic vinegar 3-4 garlic cloves, minced 1 tbsp olive oil sea salt black pepper thyme cream cheese

Method:

Preheat oven as given on the ready rolled puff pastry.

On a large baking tray, put some grease proof paper and then on this place the ready rolled puff pastry. Score around the edges of the pastry about one inch from the edges.

In a frying pan, add some olive oil and the thinly sliced red onions. Let them caramelise on a low heat. Once they are nearly ready, add a splash of balsamic vinegar to help deglaze the pan and leave to cool.

Place the olive oil in a small bowl and add the minced garlic along with a pinch of salt. Mix and then using a pastry brush, spread all over the pastry sheet, right up to the edge.

Whisk the cream cheese and add some black pepper and thyme to it. Spread this inside the scored area. Spread as much or as little as you like. You can add other herbs of your choice if you so wish.

Sprinkle the caramelised red onions evenly over the pastry sheet avoiding the outer edges of the scored pastry. Then arrange the sliced tomatoes over these layers evenly and neatly.

Sprinkle some sea salt and freshly cracked black pepper over the whole galette. Bake in the preheated oven until the pastry has turned golden brown and is cooked through. To check for this, just carefully look underneath the pastry sheet and it should be golden brown. If you find that it is still not quite done but the pastry on top is quite brown then cover the top with a foil to stop it from browning further and let it cook until the base is cooked through.

This galette can be served as a light lunch alongside a salad or as a starter or canapé. It can be eaten hot or cold, so it’s great to take as a picnic item.