Tomato and Gruyère Galette from Spring and Summer Cooking with a Veg Box (Riverford Companions) by G
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...
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Ingredients
- 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
- salt
- pepper
- 3 or 4 full-flavoured tomatoes, depending on their size, cored and sliced
- extra virgin olive oil
- 300 g all-butter puff pastry
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