Tomato and Parmesan Galette

As spring blooms and summer is on its way, your al fresco spread should be one filled with colour. Enter our Tomato and Parmesan Galette, a vibrant treat bursting with flavour.

Ingredients

Serves 6 as a side or starter

For the pastry

200g flour

1⁄4 tsp salt

115g cold unsalted butter, diced

60mls of very cold water

30g parmesan, finely grated

For the filling

600g ripe, firm, tomatoes

1 garlic clove, crushed

2 tbsp Fortnum's Platinum Jubilee Beetroot & Rose Relish

Extra virgin olive oil, for drizzling

Small handful fresh thyme sprigs

1 egg, beaten

Sea salt and freshly ground black pepper

Method

STEP 1

Sift the flour and salt into a bowl, then add the butter and parmesan. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.

STEP 2

Drizzle with a few tablespoons of the water, mixing with a palette knife. Gently bring together, adding more water as needed. Turn out onto a work surface and lightly knead until no dry spots remain, being careful not to over work the pastry. Cover and chill for at least 2 hours.

STEP 3

Preheat the oven to 200C/180 fan/Gas 6. Slice the tomatoes to 2cm thickness. Gently toss the tomato slices, garlic and salt in a large bowl. Allow to stand for 5 minutes, then drain the mixture onto kitchen paper.

STEP 4

Roll out the galette dough onto a piece of baking parchment, flouring as needed to prevent sticking. Aim for a circle approximately 28cm in diameter.

STEP 5

Using the baking parchment to lift it, move the pastry onto a large baking tray. Spread over the relish, leaving about 5cm of clean pastry all the way around the edge.

STEP 6

Cover the relish layer with the sliced tomatoes, overlapping them slightly where needed. Drizzle with olive oil and sprinkle with some thyme leaves, then season well with freshly ground black pepper.

STEP 7

Fold the edges of the pastry in towards the tomatoes. As you fold, the dough will pleat on itself. Don’t worry about being too neat! Glaze with beaten egg and bake for 35-40 minutes, rotating the tray halfway through baking, until golden brown and cooked through.

STEP 8

Remove from the oven and leave to cool to room temperature. Serve with extra relish if desired.