Cheddar & Tomato Galette

Nothing says Summer sunshine like a glut of tomatoes and this rustic galette is the perfect way to serve them if you’ve had enough of tomato salads.

Lacing the galette dough with cheddar makes it extra flaky and full flavoured, while the simple cheddar base adds welcome sharpness to the sweet tomatoes.

For the galette crust

250g plain white flour

¾ tsp fine salt

150g Ivy’s Reserve salted butter

30g Ivy’s Somerset Reserve Vintage cheddar, grated

1 tbsp white wine vinegar

For the filling

700g colourful tomatoes of different shapes and sizes

3 cloves garlic, finely sliced

1 egg, beaten

Soft herbs, such as snipped chives, tarragon or basil to finish

Salt and pepper

Tip the flour, salt, butter and cheddar in a food processor until the mixture resembles coarse breadcrumbs with a few larger pieces of butter still visible. Transfer to a large mixing bowl, sprinkle over the vinegar and 2 tbsps ice cold water. Mix with a fork, adding more iced water by the spoonful just until a shaggy dough comes together. Tip onto a lightly floured surface and knead (without over-working) until the dough can be shaped into a disc with no dry spots. Seal in clingfilm or a plastic bag and transfer to the fridge to chill for a couple of hours.

Slice the tomatoes into 1cm rounds, then toss in a large mixing bowl with 1 tsp fine salt and the garlic. Set aside for the tomatoes to start releasing their juices for 15 minutes. Drain the tomato mixture in a colander and transfer to kitchen roll to dry.

Preheat the oven to 200C.

Unwrap the chilled dough and roll out to a rough 35cm round on a lightly floured piece of parchment. Transfer to a lightly floured large oven sheet (alternatively, use the base of your largest roasting dish. Scatter the cheese over the dough, leaving a 3cm border. Arrange the tomatoes and garlic, with some overlap on top of the cheese. Bring the edges of the dough up and over the tomatoes (they will make the pastry feel full but will concentrate as they cook), crimping as you go to seal everything. Brush the dough with the beaten egg. Season the galette with salt and pepper, then transfer to the freezer to chill for 10 minutes, or if there’s no room, to the fridge for 30.

Bake the galette in the middle of the oven for an hour, rotating halfway through. Allow to cool slightly, then top with fresh herbs before slicing.