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Recipe: Heirloom Tomato Galette

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.

Serves 6

INGREDIENTS

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

METHOD

1 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.

2 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.

3 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.

4 Brush the tops of the tomatoes with the olive oil then sprinkle the herbs over the tomatoes and season well with salt and pepper.

5 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.

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