Tomato galette

Bursting with colour and the sweet, summery flavour of roasted tomatoes, this galette is an easy way to please a crowd. It also transports well and can be eaten hot, warm or cold. Enjoy it with a crisp green salad.

SERVES 8 PREP 20 mins plus 1 hr resting COOK 50 mins EASY V

500g tomatoes (use a mixture of sizes and colours), cut into 1/2cm pieces

50g gruyère or vegetarian

alternative, coarsely grated 1 garlic clove, inely grated

1 tbsp chopped oregano or thyme For the pastry

225g plain lour, plus extra

for dusting

100g cold butter, cut into cubes 2 eggs, plus extra beaten egg

for brushing

1 Tip the tomatoes into a colander set over a large bowl, sprinkle over 1 tsp salt and set aside for 1 hr to draw out the moisture. Meanwhile, make the pastry. Tip the flour, butter and a good pinch of salt into a food processor and blitz to a fine breadcrumb-like consistency. Beat the eggs in a jug, then tip into the processor and pulse to a soft dough – if it seems dry, add 1/2 tsp cold water at a time until it comes together. Shape into a disc, then wrap and chill for 20 mins.

2 Heat the oven to 180C/160C fan/ gas 4. Tip the tomatoes into a large bowl with the cheese, garlic, herbs and a good grinding of black pepper. Gently combine using your hands and set aside.

3 Roll the chilled pastry out on a lightly floured surface to a roughly 30cm circle. Pile the tomato mixture into the middle, leaving a roughly 5cm border around the edge. Brush the exposed pastry border with some beaten egg, then fold the border up so it slightly overlaps the tomato filling. It doesn’t need to be even or neat.

Brush the pastry with more beaten egg, then bake for 40-50 mins until the pastry is golden and the tomatoes have softened and are tender.

PER SERVING 251 kcals • fat 14g • saturates 8g • carbs 24g • sugars 2g • ibre 2g • protein 7g • salt 1g