This galette is such a celebration of fresh, beautiful produce, warmer spring days and the start of dinners outside.

I’ve combined fresh organic cherry tomatoes with added flavours of leeks, herbs and garlic, plus a smattering of freshly boiled broad beans to create this quick pastry that is just so pretty to look at, as well as absolutely yummy to eat.

I have used my own rough puff pastry - I tend to make a big quantity and freeze some for occasions like this, or of course in can be made fresh. Alternatively a good bought butter puff pastry works splendidly.

A crisper tray (mine is by @Bakemaster_au - with the bonus of being non stick) works very well with this dish in helping to keep the base nice and perfectly golden rather than soggy.

Ingredients

1 leek

2 cloves of garlic

2 tablespoon olive oil plus extra for the tomatoes

fresh lemon thyme sprigs - washed

2 punnets cherry tomatoes (preferably organic)

1/2 cup of fresh broad beans.

160g fresh goats chèvre

2 egg yolks

50ml cream

25g grated fresh parmesan cheese

ground black pepper

sea salt to taste

zest of 1/2 small lemon

400-500g homemade rough puff pastry of bought butter puff pastry

Egg wash:

1 egg, beaten with

a little milk (to make egg wash)

To make the galette:

Cherry tomato galette with crimped edges

Preheat the oven to 200 deg C - fan forced
Prepare a round baking tray (I used a perforated tray for extra crispness), by greasing with a little oil. It can also be lined with baking paper to help lift it off once cooked.
First wash and trim the leek,then chop finely. Crush the garlic cloves. Heat the olive oil in a pan and gently fry the leek and garlic until just soft. Season with a little salt and pepper. Allow to cool.
Boil the beans until soft and remove the thick outer skins.
In a bowl mix together the goats chèvre, egg yolk, cream, cheese, and lemon zest until smooth and well combined. Season with fresh black pepper and salt. Toss in a few thyme leaves for extra flavour.
Wash the tomatoes. If desired remove the stalks. Toss the tomatoes in a bowl with a little olive oil, a few sprigs of thyme and the cooked, shelled beans. Season with a little salt.
Roll out the pastry to a round of about 30cm.
Place on the tray and spread the cheese in the middle of the round leaving a border of around 6 cm
Spread the cold leek mixture on the cheese.
Top with whole tomatoes and scatter with the thyme and beans.
Gather up the borders and partly enclose the mixture to create an edge, pleating the pastry slightly all the way around the filling.
Brush with egg wash and bake for approximately 20 minutes or until golden.

Serve warm.

Cherry tomato, leek and goats cheese galette

Bakeware supplied by @bakemaster_au