Mediterranean Galette

Xanthan gum is often used in gluten-free baking – look for it with the baking powders. It’s a powder that acts as a thickener and stabiliser, preventing ingredients from separating, mimicking properties ascribed to gluten.

Hands-on time 35min, plus chilling. Cooking time about

1hr 10min. Serves 6

FOR THE PASTRY • 1tbsp apple cider vinegar • 250g gluten- and wheat-free plain flour blend, we used Doves Farm, plus extra to dust • 1tsp xanthan gum • 1tbsp freshly chopped rosemary • 175g butter, chilled and cubed • 1 medium egg, beaten FOR THE ONIONS

• 1tbsp olive oil • 2 red onions, finely sliced • 1tsp brown sugar • 2 thyme sprigs, leaves picked FOR THE FILLING

• 2 medium courgettes • 1tbsp olive oil

• 3tbsp gluten-free pesto • 100g cherry tomatoes,

halved

• 25g sun-dried tomatoes in

oil, drained and sliced • 100g ready-roasted

red peppers, chopped • 25g pitted black olives • 75g feta, crumbled

1 To make the pastry, mix the cider vinegar with 75ml cold water. Keep chilled until needed. In a food processor, pulse the flour, xanthan gum, rosemary and 1/2tsp fine salt until combined.

2 Next pulse in butter until mixture resembles fine breadcrumbs (alternatively mix dry ingredients in a large bowl and rub in butter with your fingertips). Add vinegar mixture and pulse/mix until pastry comes together (it will be a little wetter than traditional pastry). Empty on to a work surface, bring together into a disc, wrap in clingfilm and chill for 30min.

3 Meanwhile, make the caramelised onions. Heat oil in a large heavy-based pan (that has a lid) over low heat. Gently fry onions and a pinch of salt, covered, for 15min, stirring occasionally, until softened. Add sugar and turn up heat. Cook, stirring frequently, until golden and caramelised. Remove from heat and stir in thyme and some seasoning.

4 Next, heat a griddle pan

over high heat. Trim the courgettes then cut on the diagonal into 5mm thick slices. Toss the slices in the oil and some seasoning. Griddle in a single layer, in batches, until charred and tender. Set aside.

5 Preheat oven to 200°C (180°C fan) mark 6. Roll out pastry on a large sheet of baking parchment to make a 35.5cm circle (dusting your rolling pin with extra flour if needed). Spread pesto into a 25.5cm circle in the middle, then top with the onions. Next, add the griddled courgettes, cherry and sun-dried tomatoes, peppers and olives. Sprinkle over feta.

6 Fold in the pastry border over the filling. Transfer to a baking sheet (still on the baking parchment) and brush visible pastry with egg. Cook in oven for 35min until golden and crisp. Serve with a rocket salad, if you like.

PER SERVING 518cals, 7g protein, 36g fat

(18g saturates), 41g carbs (6g total sugars), 3g fibre