Tomato and feta galette

Method
Prep:15min  ›  Cook:32min  ›  Extra time:25min  ›  Ready in:1hr12min 

1. Heat butter and oil together in a pan over medium heat; add onion. Cook and stir until onion has softened, 10 to 15 minutes. Stir garlic, thyme, salt and pepper into onion; cook and stir until fragrant, about 2 minutes. Remove pan from heat.
2. Roll out puff pastry on a lightly floured surface. Line a baking tray with greaseproof paper and place puff pastry on top of paper. Place baking tray in the freezer.
3. Preheat oven to 230 C / Gas 8.
4. Arrange tomato slices on a wire rack placed on top of a baking tray. Sprinkle salt over tomato slices and set aside to drain, about 10 minutes.
5. Mix Parmesan cheese, breadcrumbs, feta cheese and parsley together in a bowl. Spread 1/2 of this cheese mixture over the puff pastry, leaving a 2cm border around the edges. Layer the cooked onion mixture over cheese mixture layer.
6. Blot tomatoes dry and arrange over onion layer. Sprinkle remaining cheese mixture over tomato layer. Fold the puff pastry border over the edges of the tomatoes and lightly brush egg over pastry.
7. Bake in the preheated oven until the edges of the pastry is golden and puffed, about 20 minutes. Sprinkle fresh basil over galette and allow to cool for 15 minutes before slicing.

Parmesan cheese:

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.