Summer Heritage Tomato Galette with Nduja, Burrata and Hot Honey

Celebrate sweet, seasonal tomatoes with this rustic freeform tart. The heat from the spicy nduja perfectly balances the creamy burrata and sweet chilli-spiked honey. Serve hot or cold with a simple salad and enjoy in the sunshine.

Cook in a cast iron skillet for a wonderfully crispy outer and impressive oven-to-table dish.

• Serves: 6
• Prep Time: 20 minutes
• Cook Time: 30-40 minutes

We recommend creating this dish in a 25cm cast iron skillet for a perfect shape and mouthwatering results. If you don’t have a skillet you can use an oven-safe 26cm frying pan, or even a large baking tray.

• 500g mixed heirloom tomatoes
• 1 tsp salt
• 1 garlic clove, peeled and crushed
• 320g all butter puff pastry sheet (or make your own pastry if you prefer- see below)
• 50g parmesan, grated
• 85g Nduja (optional)
• 12 black pitted olives
• 1 egg, beaten
• 2 tsp sesame seeds
• 6 tbsp runny honey
• 1 tsp chilli flakes
• 1 burrata
• Fresh basil leaves, picked and torn

• 225 g plain flour
• 100g cold butter
• ½ tsp salt
• 2 eggs, beaten

Tip the flour, butter and salt into a food processor and blitz to a breadcrumb consistency. Add the eggs and pulse to a soft dough. Add cold water if the pastry appears dry. Shape into a disk and chill for 20 minutes.

1. Heat the oven to 180°C (160°C fan)
2. Cut the cherry and baby plum tomatoes in half and slice any large tomatoes. Spread out on kitchen paper and sprinkle with salt to draw out excess moisture.
3. Unroll the pastry and cut a rough 30cm circle. Carefully lift into the skillet, leaving the excess pastry to fold around the filling.
4. Place the tomatoes in a bowl, add the garlic and mix gently.
5. Sprinkle the parmesan evenly over the pastry base. Pile the tomatoes on top of the parmesan.
6. Using a teaspoon, add blobs of nduja over the tomatoes and scatter with the olives.
7. Gently fold the pastry around the tomatoes overlapping the edges to encase the tomatoes.
8. Brush the pastry with the beaten egg and sprinkle with sesame seeds.
9. Bake for 30-40 minutes until the crust is golden brown.
10. Put the honey and dried chilli flakes in a small pan and bring to a simmer. Once hot, remove from the heat and allow to cool. Strain and place in a small bowl.
11. Remove the galette from the oven, cool for a few minutes, then place the burrata in the centre.
12. Drizzle the burrata with the honey and scatter the galette with torn basil leaves.