This Tomato, Onion and Grana Padano Galette is sure to impress at your next dinner party. But your guests will have no idea how simple it was to whip up! Recipe by the talented Samantha Jakubiak.



Ingredients

• 2 cups all-purpose flour, plus a little extra for dusting
• 2 tsp Maldon Sea Salt
• 170g Lurpak butter cold, cubed
• 1 egg beaten
• 1 large onion, sliced
• 1 tbs Lurpak butter
• 2 tbsp dijon mustard
• Squeeze of lemon
• Pinch of salt
• 700g ripe tomatoes, combination of colours if possible
• 2 garlic cloves, very thinly sliced
• 1 cup Grana Padano, plus extra for garnish
• 2 tbsp finely sliced chives
• To serve:
• Fresh rocket

Method

1. In a bowl, add in the flour, salt and butter and work the butter into the flour until almost mixed in, but you can still see some butter chunks. Add in a splash of water to bring dough together. Form into a disc and allow to rest in the fridge for 1 hour.
2. In a fry pan over medium-low heat, add in the sliced onions and butter with a pinch of salt. Cook slowly covered for about 20 mins - 30 mins till soft and jammy.
3.  Slice tomatoes into ½ cm slices, cherry or grape tomatoes slice in half lengthways. Mix in a bowl with a pinch of salt and thinly sliced garlic.
4. Preheat the oven to 200°C.
5. Roll out dough in between two sheets of baking paper to about 3mm thick. Remove the top layer of baking paper and spread over the dijon mustard leaving a 1.5-inch barrier around the outside of the pastry. Top the mustard with jammy onions, then grate over about a cup of Grana Padano DOP cheese. Then decoratively arrange your sliced tomatoes and sliced garlic (discard any liquid from salty tomatoes).
6. Gently fold over the edges of the pastry to encase the galette.
7. Beat the egg and brush the pastry with the egg wash.
8. Bake galette for 50 mins or until pastry is golden and tomatoes are cooked. Rotate the galette once while cooking.