Tomato and Gruyère Galette

Name: Tomato and Gruyère Galette
Yield: Serves 4
Ingredients: salt and pepper; 3 or 4 full-flavoured tomatoes, depending on their size, cored and sliced; extra virgin olive oil; handful of oregano or basil leaves, roughly chopped or torn; 1 heaped tsp fresh thyme leaves; a generous handful of grated Gruyère cheese (or use a strong farmhouse Cheddar); 2–3 tsp Dijon mustard; 1 egg, beaten with a pinch of salt; 300 g all-butter puff pastry

Preparation info

Serves
4

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

A galette is a free-form tart that doesn’t need a tin. Its irregular shape is its rustic charm so don’t aim for perfection here. This works just as well with shop-bought puff pastry; for the best flavour, go for an all-butter version. Eat warm or at room temperature, with a green salad on the side.

Ingredients

300 g all-butter puff pastry
1 egg, beaten with a pinch of salt

Pie
Vegetarian
October
Summer
August
September
July

Method

Lightly flour your work surface and rolling pin and roll the pastry into a rough circle or square, 2–3 mm thick. Trim the edges and lay it on a baking sheet lined with parchment. Brush all over with a thin layer of beaten egg (retaining the remaining egg for later). Spread a thin layer of mustard o