Tomato galette

An easy pastry bake that can work with any leftover vegetables too

We've had slices or mini ones for snacks, or served it with salad for an easy midweek dinner

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Ingredients

• As much as you have to spare - Shortcrust pastry (either shop-bought or homemade)

• 2tbsp cream cheese

• 1tsp marmite (or using a finely chopped clove of garlic if you're not a marmite lover)

• 1-2 large tomatoes, sliced into 0.5cm slices (we have also used kumara but any leftover veg works here too)

• 1 handful of grated cheese (I use cheddar)

• 2tbsp milk or egg (for a glaze)

Instructions

1. Preheat oven to 200C or 180 fan

2. If using kumara or any other root vegetable (you don't need t pre-cook the tomato), drizzle with olive oil and bake in the oven for 20-30 minutes until soft, turning halfway through cooking. Leave until cool enough to handle

3. Roll out the pastry until it's about 3mm thick and place on a large sheet of baking paper
   

4. Gently spread the marmite out on the pastry, followed by the cream cheese, leaving about a 5cm border
   

5. Arrange the sliced tomato or kumara on top of the cream cheese, leaving the border empty
   

6. Add the grated cheese on top
   

7. Fold the border back over the edge of the filling so it slightly overlaps the tomato/kumara
   

8. Brush the pastry with milk or egg, then using the baking paper carefully transfer the galette to a baking tray. Bake in the oven for 25-40 minutes until the pastry is cooked through and golden

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