DAILY DINNERS

Preheat the oven to 200°C/400°F.

Thinly slice the tomatoes then lay flat on a chopping board.

Sprinkle tomatoes with a teaspoon of salt and allow them to release their juices for 10 minutes then pat dry with paper towels.

Roll the puff pastry out to approximately ½ cm thickness (¼ inch) and transfer to a baking sheet lined with parchment paper.

Spread the softened Boursin cheese onto the pastry then layer on the tomatoes, leaving a 3-4cm/2-inch border.

Add a few sprigs of fresh thyme and season with a little flaky sea salt and pepper.

Fold the edges of dough over the tomatoes then brush with egg wash and grate over Parmesan cheese.

Bake the galette in a preheated oven for 20-25 minutes until the pastry is golden brown and crisp. 9. Remove from the oven, allow to cool for 5 minutes then garnish with fresh basil leaves and serve.