Tomato, Red Onion and Goat Cheese Galette

Method

Make it happen

1. 01

   Rub cold butter into flour and salt, add water to form a dough; wrap and chill for 30 minutes. Pat tomato slices dry and cook onion in oil until softened.

2. 02

   Heat oven to 190°C fan. Roll pastry into a rough 30 cm circle on parchment.

3. 03

   Arrange onion and tomato inside a 5 cm border, dot goat cheese and thyme over top, then fold pastry edges over filling.

4. 04

   Brush edges with egg and bake 30–35 minutes until pastry is crisp underneath and tomatoes lightly roasted. Rest 10 minutes before slicing.