Shivi Ramoutar

Prep Time: 15 min Cook Time: 1 hr 15 min Servings: Serves 4 Source:

Ingredients

1 tbsp vegetable oil

1 onion, peeled and thinly sliced

Salt

500g ripe tomatoes

1 x 400g block puff pastry, rolled into a rough 30cm circle on baking parchment

50g cheddar, grated

1 tsp dried oregano

1 egg, beaten

For the basil chilli drizzle

1 small pack basil

50ml olive oil

½ tsp chilli flakes

½ garlic clove, peeled and crushed

10g butter

400g summer berries (frozen or fresh)

50g caster sugar

10g cornflour mixed with 1 tbsp water

1 tsp vanilla extract

Zest of 1 lemon

1 x 400g-500g block puff pastry (the size doesn’t matter too much as long as it’s rolled to the correct thickness), on baking parchment, rolled into a rectangle about 5mm thick, then cut into 6 squares

1 beaten egg yolk

1 tbsp milk

Demerara sugar, for sprinkling

Directions

Heat a baking sheet in the oven at 200C (180C fan)/390F/gas 6.

In a small saucepan, heat the vegetable oil on medium-low and cook the onion with a pinch of salt until soft and sticky – about 20 minutes.

Slice the tomatoes into thin slices, pop on to a plate, salt generously and leave for five minutes or so, to allow the water to release.

Meanwhile, spread the caramelised onion over the pastry circle, leaving a 5cm border, then pile the salted tomatoes on top and sprinkle over the cheddar and oregano. Fold the border so it slightly overlaps the tomatoes, then brush the pastry edges with beaten egg. Pop on to the heated baking sheet and bake for about 45 minutes, until the tomatoes are softened and the pastry is golden.

For the drizzle, blitz together all the ingredients and season. Slice and serve the galette immediately, covered generously with the drizzle.

These are a great way to get children involved in cooking, and they make the most of a glut of summer berries (feel free to mix up the berries to your taste). A thick compote will help the pastry to keep its integrity and not become soggy. While they are great as is just out of the oven, or with the odd drizzle of cream, I also love mine cold with a cup of tea.

Prep 15 min

Cook 50 min

Heat a baking sheet in an oven at 200C (180C fan)/gas 6.

Melt the butter in a saucepan over a medium heat, then add the berries, sugar, cornflour mixture, vanilla and lemon zest. Increase the heat and cook, stirring now and again, until the berries are thick and compote-like – about 15 minutes. Leave to cool completely.

Put a tablespoon of the cooled berry compote in the middle of each pastry square. Brush the pastry edges with water then bring one corner over to meet the other, and press the edges to seal. Make a small incision with your knife in the top of each turnover to allow steam to escape.

Pop the turnovers on to the preheated baking tray. Mix together the egg yolk and milk to make a glaze, and use to brush each turnover. Sprinkle over the demerara sugar and bake for about 15 minutes, until golden and puffed up. Enjoy hot or cold.