Courgette and basil galette with chilli honey

Ingrédients

• 1 tbsp olive oil
• 1 x 500g pack courgettes, thinly sliced
• 1 x 320g sheet puff pastry
• 150 g lighter garlic and herb soft cheese
• 1/2 x 125g log Abergavenny goat’s cheese
• 1/2 x 30g pack basil, leaves torn, plus extra to serve
• 1 egg, beaten
• dressed salad leaves, to serve (optional)
• 1 red chilli, thinly sliced
• 50 g runny honey

Préparation

1. 1

   Preheat the oven to 220°C, fan 200°C, gas 7. Heat the oil in a frying pan over a medium heat, then add the courgettes. Season and cook for 8 minutes or until golden brown and starting to soften – they don’t need to be completely cooked, as they’ll continue to soften in the oven. Set aside to cool slightly.

2. 2

   Take the pastry out of the fridge a few minutes before you’re ready to use it to prevent cracking. Unroll the pastry on its paper, then use a rolling pin to roll it a little wider (not longer), until the pastry is the width of the paper. Transfer to a baking tray.

3. 3

   Combine both cheeses, the torn basil leaves and some seasoning in a medium bowl, then spread the mixture over the pastry sheet, leaving a 5cm border. Arrange the softened courgettes on top, leaving a thick border of pastry. Carefully fold the pastry edge up and over the filling, overlapping and pinching the pastry where necessary. Brush the pastry edges with the beaten egg and sprinkle with salt. Bake for 17-20 minutes or until the pastry is puffed and golden. Cool on the tray for 5 minutes.

4. 4

   Meanwhile, put the chilli and honey in a pan over a medium heat. Bubble for 1 minute then turn off the heat. Drizzle the galette with the chilli honey and scatter over the extra basil leaves. Cut into quarters and serve with dressed salad leaves, if you like.