I am loving Lazy Baking by Jessica Elliot Dennison (Hardie Grant Books, 2021). She likes no-fuss recipes that are comforting and delicious, using minimal utensils and equipment. Of course you can buy shortcrust pastry but it doesn't take much effort to make your own, and her basic recipe is very easy. This recipe only makes 4 galettes so I would suggest to double it so you can freeze half the dough for next time.

Makes 4


150 g flour (I used spelt)

pinch sea salt flakes

85 g cold butter, cubed


40 g Parmesan, grated

200 g tomatoes, sliced

2 Tbsp capers

herbs, optional

1 Tbsp milk

Put all the pastry ingredients in a large bowl and rub together using your fingers until you have large flakes. It's okay to have a few chunks of butter.

Add a tablespoon of water at a time to bring together into a dough. Wipe the bowl clean with the dough, wrap the dough and refrigerate for 1 hour or 30 minutes in the freezer.

Preheat oven to 180C.

On a piece of baking paper that fits your baking tray, sprinkle with flour. Once the dough is chilled, divide into 4 equal pieces and roll out each one on the baking paper in a circle about 12 cm wide. It doesn't have to be neat. Transfer the baking paper with the discs of dough onto your baking tray.

Sprinkle the cheese on the base of each circle, followed by the tomato and capers, leaving a border 1 cm wide. Sprinkle with herbs if desired - tarragon, basil, oregano, thyme.

Fold the edges of the pastry inwards and pinch in places to make a crust. Brush crusts with milk and bake for around 25 minutes until golden.

Let cool on the tray. Serve warm or at room temperature.