Photo: Simon LambertLocal courgettes and tomatoes are finally here, and this simple galette is a delicious way to celebrate them. The yoghurt-based pastry bakes beautifully crisp and flaky, while the tangy yoghurt filling complements the layers of juicy vegetables. Serve warm with a crisp green salad for a light lunch or easy dinner. Serves 4 Prep time 20 min Cooking time 30-35 min Skill level Easy Pastry 180g plain flour ½ tsp salt 115g cold unsalted butter, diced 60g Greek yoghurt 2 Tbsp ice-cold water (plus extra if needed) Filling ½ cup (120g) Greek yoghurt 1 clove garlic, crushed 1 tsp Dijon mustard Pinch of salt and freshly ground black pepper 2 courgettes (about 300g), cut into 3mm rounds 2-3 medium tomatoes, cut into 3mm rounds 1 tsp dried oregano 1 Tbsp extra virgin olive oil Freshly grated parmesan, to finish Method Make the pastry: Combine the flour and salt in a bowl. Add the butter and rub lightly with your fingertips until the mixture resembles coarse crumbs with some small butter pieces remaining. Stir in the Greek yoghurt, then add cold water a tablespoon at a time until the dough just comes together. Form into a disc, wrap and chill for at least 30 minutes. Prepare the filling: Mix the Greek yoghurt, garlic, Dijon mustard, salt and pepper in a small bowl and set aside. Roll the pastry: On a lightly floured surface, sprinkle over the oregano and roll the pastry out to a 32–34cm circle. Assemble the galette: Spoon the yoghurt mixture into the centre, spreading to roughly a 20cm circle. Arrange courgette and tomato slices in overlapping layers. Three courgette rounds followed by a tomato slice, continuing until the yoghurt is covered. Season with salt and pepper and a sprinkling of oregano. Fold the edges of the pastry over to create a rustic free-form tart. Drizzle with olive oil and brush the exposed pastry edges with a little more oil. Bake on the lower rack of a 200°C oven for 30–35 minutes, until the pastry is golden and crisp. Remove from the oven, grate over Parmesan and serve warm with a crisp green salad.
