Galette is the French name for a freeform rustic tart. Adele Trathan suggests an heirloom tomato option, as it makes for a colourful creation with an easy to adapt filling, to suit personal preference by incorporating various seasonal vegetables and different cheeses
For the pastry
- 195g (7oz) plain flour, plus more for rolling out pastry
- 115g (4oz) unsalted butter, cold and cut into cubes
- 50g (1¾oz) freshly grated Parmesan cheese
- Zest of ½ lemon
- 115ml (3¾fl oz) cold water
- ½ tsp salt
For the filling
- 115g (4oz) Gruyère cheese or another preferred cheese, grated
- 340g (12oz) ripe heirloom tomatoes, sliced or halved if small
- 1 tsp fresh basil, finely chopped
- 1 tsp fresh rosemary, finely chopped
- Freshly ground black pepper and salt
- 1 tbsp olive oil
- 1 large egg, beaten
- Put the flour, butter and salt into a large bowl and use fingertips to rub the butter and flour until it resembles breadcrumbs. Add the Parmesan cheese and lemon zest then gradually drizzle in the water, mixing with a fork until it starts to hold together as a dough. You may not need all of the water. Then use your hands to form a ball. Wrap the dough in clingfilm and refrigerate for 1 hour or overnight.
- Preheat the oven to 200°C (180°C Fan, 390° F, Gas 6). Dust a clean work surface with flour and roll the pastry into a 12 inch circle. Transfer the pastry to a 10 inch round baking pan or low sided skillet.
- Cover the pastry evenly with the cheese leaving a 1 inch border all around. Arrange the tomatoes on top of the cheese, also leaving a 1 inch border.
- Brush the tops of the tomatoes with the olive oil then sprinkle the herbs over the tomatoes and season well with salt and pepper.
- Fold the border of the pastry inwards to cover the edge of the tomatoes all around. Brush the pastry edges with the egg and bake for 20-25 minutes until the dough is golden. Remove from the oven and allow to cool in the pan for 10 minutes, then slice and serve.