Courgette galette with tarragon and thyme

• plain flour↗350g g

  plus extra for dusting

• caster sugar↗½ tsp tsp
• butter↗250g cold g

  cut into cubes

• red onion↗4 large

  sliced into 2‑3 mm rounds

• olive oil↗1 tbsp tbsp
• thyme leaves↗1 tsp tsp

  plus extra for dusting

• tarragon↗10g g

  leaves gathered and coarsely chopped

• courgettes↗3 medium

  sliced into 3 mm rounds

• egg↗1

  beaten

Step-by-step instructions

1. 1

   To make the dough, sift the flour into a bowl and add a pinch of salt and sugar. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs. Using a kitchen knife, add enough cold water for the dough to come together into a ball (you can use up to 5‑6 tbsp). Shape the dough into a ball, flatten it into a disc. Wrap and chill in the refrigerator for 30 minutes.

2. 2

   For the filling, sauté the onion with oil and thyme leaves in a pan over medium heat for 20 minutes, until the onion becomes soft and translucent but does not brown. Season, remove from heat and let cool.

3. 3

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Roll out the chilled dough on a lightly floured surface into a large rectangle about 3 mm thick. Transfer the dough rectangle onto a large baking tray, place the onion filling in the centre and spread it evenly, leaving a 5 cm border around the edges. Sprinkle with tarragon, then arrange the courgette slices over the onion in alternating rows. Season the courgettes and sprinkle with additional thyme.

4. 4

   Fold the sides of the dough over the filling so they cover the edge, leaving the centre open. Gently press the folds at the corners to seal them, then brush the dough with beaten egg. Bake the galette for 40‑50 minutes, until the pastry is golden‑brown and the courgettes are tender and slightly browned. Let cool and thicken for a few minutes before serving. Store in the refrigerator for up to three days. Cool completely first.