Fresh Tomato, Cheese & Oregano Galette

Serves	4 to 6
Prep time	10 minutes
Cook time	30 minutes
Total time	40 minutes
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Casual Party
Region	French
By author	Karen Burns-Booth

Fresh Tomato, Cheese & Oregano Galette - A wonderfully easy open-faced tart made with home-grown tomatoes, Cheddar cheese & oregano, in a puff pastry case.

Ingredients

1 x 320g ready rolled puff pastry
3 tablespoons tomato relish or chutney
5 to 6 tomatoes (sliced thinly)
1 tablespoon capers
1 tablespoon freshly chopped oregano + extra for garnish (or 1 teaspoon dried oregano)
50g finely grated cheese (I used Cheddar cheese)
salt and pepper to taste
milk, to glaze

Note

Fresh Tomato, Cheese & Oregano Galette - A wonderfully easy open-faced tart made with home-grown tomatoes, Cheddar cheese & oregano, in a puff pastry case.

Directions

Step 1	Pre-heat oven to 200C/400F/Gas 6. Line and/or grease a large pizza tray or baking tray.
Step 2	Cut the ready rolled pastry into a large round to fit the tray, if it is square or rectangular. Lay it on top of the baking paper. Spread the relish or chutney over the pastry, almost to the edge of the pastry circle.
Step 3	Arrange the sliced tomatoes over the top, then scatter the capers, chopped oregano and grated cheese over the top. Season to taste with salt and black pepper.
Step 4	Bring the edges of the pastry circle up and make a crust around the filling, see photos, so the tart or galette is like an open-faced tart. Brush the milk over the pastry to glaze it.
Step 5	Bake for 25 to 30 minutes or until the pastry is cooked and has puffed up,the cheese has melted and the tomatoes are cooked and almost caramelised.
Step 6	Serve immediately, cut into wedges, with the fresh oregano sprinkled over the top, with a mixed salad and/or seasonal vegetables.