This recipe is for anyone who is clinging to these last few warm days of summer. It’s the end of my tomato growing season, my courgette plants are on the brink of shutting down, and the nights are slowly drawing in. So here’s a comforting summer-style galette making the most of those wonderful tomatoes. Other veg that would work well in place of tomatoes here include courgettes, Swiss chard, aubergine, peppers, kale, leeks or even onions – most of these would need cooking either partially, or fully, before placing on top.
Serves 6 as a starter or 4 as a main
Ingredients
- 65g cold unsalted butter, cut into cubes
- 160g wholemeal plain flour
- 3 tsp fresh thyme leaves
- 100g soft goats cheese
- 100g cream cheese
- 2 tsp fresh oregano leaves
- 1/4 tsp white pepper
- 325g sliced tomatoes
- 1 egg, beaten
- 40g hard goats cheese
Method
- Make the pastry by combining the butter, flour and 1 tsp thyme leaves together till it resembles breadcrumbs with your fingertips. Then add 35-40ml ice cold water and bring together to form a dough. Cover and refrigerate for 30 minutes.
- Meanwhile, mix the soft goat cheese, cream cheese, 1 tsp thyme, 1 tsp oregano and pepper together till smooth.
- Preheat the oven to 180°C fan/ 200°C convection
- Roll the dough out to make a large disk approximately 25cm diameter and transfer it onto a lined baking sheet. Spread the cheese mixture over the base, leaving a 1-inch border around the edge. Layer on the cut tomatoes.
- Gently fold the edges over onto the filling. Brush the exposed pastry crust with the beaten egg and dust the whole galette with the remaining herbs and hard goats cheese, paying particular attention to the pastry edge.
- Bake in the oven to 20 minutes till the pastry turns a deeper golden colour and the tomatoes have softened.
- Delicious served warm or cold for a packed lunch.
Per sixth: 310kcal/ 20g fat/ 13g saturated fat/ 19g carbohydrates/ 3.4g fibre/ 9.9g protein
Dr Pippa 