Isle of Wight Tomatoes and Tunworth Galette

• 500g mixed coloured Isle of Wight Beefsteak tomatoes, thickly sliced
• Salt and pepper, to taste
• 25g butter
• 2 cloves of garlic, peeled and finely chopped
• ½ tsp chilli flakes
• 500g pack of shortcrust pastry
• Plain flour, for dusting
• 250g Tunworth cheese, sliced
• Couple of sprigs of fresh thyme, leaves picked
• 1 free range egg, lightly beaten
• 2 tbsp everything bagel seasoning (we like Halen Mon’s Polpeth)
• Few sprigs of fresh parsley

Preheat oven to 200°C. Line a baking sheet with parchment paper. Set it aside.

Line a tray with a sheet of paper towel. Place the tomato slices on top. Sprinkle with salt and pepper and let sit for 10 minutes.

Heat the butter, garlic and chilli flakes in a small pan on a medium heat. Cook for 2-3 minutes until fragrant.

Roll out the pastry on a lightly floured surface to the thickness of a pound coin, then cut out a 35cm circle using a dinner plate as a guide. Transfer to the baking sheet.

Lay the Tunworth slices over the pastry, leaving a 5 cm border. Brush with the garlic butter, and top with the tomato slices. Sprinkle with the thyme leaves.

Fold the pastry border up and over the tomatoes, overlapping where needed, and pinching to seal any cracks. Brush the pastry edges with beaten egg and sprinkle with the everything bagel seasoning. Bake for 35 minutes until the pastry is golden and crisp.

Leave to cool for a few minutes, then sprinkle with the fresh parsley.