Go Back

Tomato, Courgette & Tarragon Galette

Author: Claire Thomson


  • 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.