Tomato and Goats' Cheese Galettes

Make the pastry and chill for 30 minutes in the fridge.

Meanwhile, you need to skin the tomatoes, so pour boiling water over them and leave for exactly 1 minute before draining and slipping off the skins (protect your hands with a cloth if they are too hot). You can watch how to do this in our Cookery School Video on this page. Next, on a lightly floured surface, roll out the pastry very thinly to 1/8 inch (3 mm), cut out six 6 inch (15 cm) discs and place these on the baking sheets. Now scatter the large basil leaves over the pastry, tearing them first if they're very large.

Next, thinly slice the tomatoes and arrange them in circles overlapping each other on top of the basil. Peel the goats' cheese and crumble it over the tomatoes, then pour some olive oil on to a saucer and dip the reserved basil leaves in it, placing one on each tart. Then season well and drizzle each one with a little extra olive oil. Now bake the galettes in the oven, one tray on a high shelf, the other on the next one down, for 10-12 minutes or until the tomatoes are tinged brown and the cheese is bubbling, swapping the baking sheets over halfway through. Serve warm straight from the oven, or they're still excellent cold, cooled on a wire tray.