Pretty to look at and straightforward to make, this wonderful little dish would make for a delicious weekend lunch for all the family
Sounds swish, but really isn’t. This is an elegant free-form tart with no pastry-shaping heartache. Make the pastry or buy it; no-one will be able to tell! It’s the combination of tomatoes and courgettes (zucchini) that makes this dish such a pretty offering. It goes without saying that you should use ripe tomatoes, and be generous with the pepper. Departing from the usual egg-custard filling for a quiche or tart makes this galette especially straightforward to assemble. A green salad alongside would be good.
IMAGE: SAM FOLAN
Tomato, Courgette & Tarragon Galette
- 30 g unsalted butter
- 1 small red onion peeled and thinly sliced
- 1 tablespoon thyme leaves
- plain all-purpose flour for dusting
- 300 g shortcrust pastry
- 100 g Cheddar cheese coarsely grated
- small bunch of tarragon leaves picked
- 1 small courgette (zucchini) thinly sliced
- 250 g small to medium tomatoes, thinly sliced (a mixture of colours and sizes is nice)
- olive oil
- pinch of sugar
- 1 egg yolk beaten, to glaze
- salt and freshly ground black pepper
- Melt the butter in a medium frying pan over a moderate heat. Add the onion, season generously with a big pinch of salt and black pepper, and cook for 8–10 minutes, until soft and just beginning to colour. Remove from the heat and stir in the thyme.
- Lightly flour a work surface and roll out the pastry to rough circle about 3mm (1/8 in) thick and 30cm (12in) diameter. Transfer to a baking sheet lined with baking paper and coarsely grind black pepper over the top, giving the pastry a final roll with a rolling pin to press the pepper into the dough.
- Spread the cheese over the pastry, leaving a 4cm (11⁄2in) border around the edge. Add the onion mixture in an even layer, then layer on the tarragon, saving a few leaves for garnish, and courgette (zucchini), sprinkling with additional salt and pepper.
- Add the tomato slices and drizzle with olive oil, sprinkle with a little extra salt, pepper and a tiny pinch of sugar to season the tomatoes. Fold the edge of the pastry over the tomatoes, leaving the centre open.
- Brush the crust with the beaten egg, then chill the tart for 15 minutes or so, to rest. Meanwhile, preheat the oven to 190°C/fan 170°C/375°F/Gas 5. Bake for 40–50 minutes, or until the pastry is crisp and golden in places and the tomatoes are cooked and just beginning to colour.
- Remove from the oven and allow to cool for 5 minutes before sprinkling over the reserved tarragon, slicing and serving. The tart can be quite fragile.
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