COURGETTE AND GRUYERE GALETTE

INGREDIENTS

2 courgettes, very thinly sliced

1 tsp rapeseed oil

1 garlic clove, bashed

165g pack full-fat cream cheese

100g finely grated gruyere cheese

2 tbsp finely chopped parsley

1 tbsp chopped fresh chives

1 sheet ready-rolled puff pastry

1 egg, beaten

METHOD

1. Preheat the oven to 200°C/180°C fan Preheat the oven to 200°C/180°C fan assisted/Gas 6. Place the courgette slices assisted/Gas 6. Place the courgette slices in a bowl, drizzle with the oil, season and in a bowl, drizzle with the oil, season and toss to coat. Preheat a griddle pan, add toss to coat. Preheat a griddle pan, add the courgettes and garlic and sear in batches over a high heat for 5 minutes, turning occasionally. Cool slightly.

2. Combine the cream cheese, two-thirds of the gruyere cheese and the herbs and season with black pepper. Set to one side. Unroll the puff pasty (it’s best to bring it to room temperature for 30 minutes or so to soften it first) and place on a heavy baking sheet. Score a line all around the edge of the pastry, 3cm in from the edge.

3. Dot spoonfuls of the cheese mixture all over the base of the pastry, leaving the scored edges clear and spread to cover. Lay the courgettes on top overlapping as you go. Sprinkle on the remaining cheese. Brush the edges with egg and bake for 25 – 30 minutes or until golden. Allow to stand for 5 minutes before slicing.