Name: Tomato galette
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 500g tomatoes (use a mixture of sizes and colours), cut into ½cm pieces; 50g gruyère or vegetarian alternative, coarsely grated; 1 garlic clove finely grated; 1 tbsp chopped oregano or thyme; 225g plain flour plus extra for dusting; 100g cold butter cut into cubes; 2 eggs plus extra beaten egg for brushing

500g tomatoes
(use a mixture of sizes and colours), cut into ½cm pieces
50g gruyère
or vegetarian alternative, coarsely grated
1 garlic clove
finely grated
1 tbsp chopped oregano
or thyme

For the pastry

225g plain flour
plus extra for dusting
100g cold butter
cut into cubes
2 eggs
plus extra beaten egg for brushing

Method

step 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 ½ tsp cold water at a time until it comes together. Shape into a disc, then wrap and chill for 20 mins.
step 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.
step 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.
step 4
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.