Tomato Galette

When is it such glorious weather, I just crave easy, super fresh and yummy food… this Tomato Galette is all those, bang in season as super easy!

Serves 6

500g Tomatoes, I use a mix of larger and cherry

75g Gruyere cheese, grated, plus some more for sprinkling at the end

1 fat garlic clove, finely chopped

1 tbsp of thyme

block of shortcrust pastry

1 egg for brushing the pastry

Cut the tomatoes in thick slices and halve the cherry tomatoes if using, pop in a colander for around an hour with a teaspoon of salt, mix together. This will draw out the excess moisture of the tomatoes to prevent a soggy bottom!

Roll out the pastry and make a 30cms disc, put this on greaseproof paper on a baking tray and let it rest in the fridge for 20 mins.

Heat the oven 180 degrees, 160 degree fan, Gas 4. Put the tomatoes, grated cheese, garlic, herbs and a good grind of black pepper into a bowl and gently mix it all together with your hands.

Pile all this yumminess into the middle of the pastry circle, leaving around 5/6cms border all around. Brush the border with egg and then crimp up towards the tomatoes so it slightly overlaps the tomato filling. Brush the pastry with more egg and pop it in the oven for 40/50 minutes or until golden and bubbling.

I adore this warm, but it can be eaten hot and cold…. serve with the crispest of green salads, a good grate of gruyere cheese and Jersey royals … its yum xxx