Tomato galette with cheddar pastry

Heat the oven to 120C/fan 100C/gas 1. Tip the tomatoes into a large roasting tin and season with lots of salt. Drizzle over the oil, add the garlic and black pepper and pour in 1 tbsp of the sherry vinegar, then toss really well. Put into the oven for 40 minutes – the tomatoes should have shrunk a little and let out a lot of liquid. Gently spoon the tomatoes into a fine sieve set over a bowl and leave to drain for 15 minutes.

To make the pastry, put the flours, salt and butter into a food processor and pulse until it resembles breadcrumbs. Add the cheddar and egg yolk and 3-4 tbsp of ice-cold water or until it comes together as a dough. Wrap and chill for 30 minutes.

Heat the oven to 180C/fan 160C/gas 4 and line a large baking sheet with baking paper. Roll the pastry out on a lightly floured worksurface to an even 40cm circle and trim to neaten. Transfer to the baking sheet. Use scissors to make 10cm incisions in the pastry, every 10cm – this will help the crust overlap and give a pleasing pattern.

Mix together the ricotta with lots of seasoning and the zest and juice of the lemon and spread into the middle of the pastry. Spoon over the tomatoes, building them in a pleasing layer. Fold up all of the outsides of the pastry, sealing in some of the tomatoes to make a crust, slightly overlapping the pieces of pastry. Brush the pastry with beaten egg then grate a little more cheddar over the pastry.

Put into the oven for 45 minutes until the pastry is a deep golden. Leave to cool for 20 minutes, scatter over the basil leaves, then slice into wedges. Pour the remaining tbsp of sherry vinegar into the leftover tomato juices and use these to dress some salad leaves. Serve slices of the galette with some of the dressed leaves.