Monday: Summer tomato galette
4 baking potatoes, cut into chunky wedges
3½ tbsp olive oil
350g ready-rolled puff pastry
plain flour, for dusting
6 salad tomatoes, sliced
½ red onion, finely sliced
10g fresh basil, leaves picked and roughly chopped
1. Heat the oven to gas 7, 220°C, fan 200°C. Put the potato wedges on a baking tray and toss with 1½ tbsp oil and season. Spread out on the tray, then roast in the middle of the oven for 35-40 mins until golden and crunchy on the outside and fluffy in the middle. Toss halfway through.
2. Add a baking sheet (about 45 x 35cm and without sides) to the top shelf of the oven to heat up. Roll the puff pastry out on a lightly floured work surface into a rectangle about the same size as the baking sheet and 3mm thin. Transfer the pastry to a large piece of baking paper, to help you move it later.
3. Toss the tomato and onion slices, most of the basil and 1 tbsp oil in a bowl with some seasoning. Top the pastry with the tomato and onion slices, in a single layer, leaving a 3cm border around the sides. Drizzle over any oil left in the bowl.
4. Fold the pastry border inwards, so the edges are just touching the filling. Remove the hot baking sheet from the oven and transfer the galette on the paper to the tray. Bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes look soft and wilted. Scatter with the reserved basil, finish with a drizzle of oil and serve with the crunchy wedges.