GALETTE OF COURGETTE

(Serves 4)

INGREDIENTS:

For the chilli-honey dressing: 1tbsp honey; 1tbsp lemon juice; 1 red chilli, blackened, peeled and chopped; 3tbsp extravirgin olive oil; flaked sea salt and ground black pepper

For the galette: 100g creme fraiche; 200g mascarpone; grated zest of 1 lemon; 2 garlic cloves, grated; 250g shopbought all-butter puff pastry, cut and rolled to make two 30 x 20cm, 3mm thick rectangles each cut in half to make four; 1 egg yolk; 100g manouri cheese; 2tbsp olive oil; 2tsp thyme leaves; 1-2 large courgettes, thinly sliced

METHOD:

1. For the chilli-honey dressing: Put the honey, lemon juice and chilli in a bowl and slowly whisk in the olive oil. Season with salt and black pepper to taste.

2. For the galette: Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a baking sheet with parchment paper.

3. Whisk the mascarpone, creme fraiche, lemon zest and garlic, until smooth. Season with salt and black pepper to taste.

4. Put the pastry on the baking sheet and brush the egg yolk around the border, roughly two centimetres in from the edge. Prick the centres gently with a fork, five or six times.

5. Smear the mascarpone mix in the centre of each, crumble the manouri cheese over it, and arrange the courgette slices on top, overlapping them slightly. Sprinkle over a little thyme, salt and pepper, and a drizzle of olive oil. Bake for 20-25 minutes until the pastry is golden brown, puffed at the edges and the base is crisp.

6. Slide the galettes onto serving plates and drizzle liberally with the chilli-honey dressing. Serve immediately while still warm