Vegetable & Bruised Tomato Galette

ANDREW RUMBLE | ENGLAND

I work in a private hospital providing food for inpatients, outpatients and staff. We offer the highest quality food on a daily basis but some ingredients, on occasion, don’t quite make the grade. Tomatoes can sometimes become too soft or bruised. Vegetables can look a little sad. Herbs can wilt and offer no kerb appeal. Along with pastry trimmings, these can easily start to mount up. So, we thought there must be a way of using this food waste to create a tasty meal - and here it is.

SAVED FOOD Tomatoes and Vegetables

INGREDIENTS SERVINGS 4

PREP 10 minutes

METHOD COOK 40 minutes

200 g over-ripe Cherry Tomatoes 5 Bruised Tomatoes 400 g assorted Chopped Vegetables, or excess roasted Vegetables (Carrot, Eggplant, Zucchini) ½ handful of Hard Herbs (thyme or rosemary) 80 ml Extra Virgin Olive Oil Handful of Basil

50 g Parmesan Cheese, finely grated 2 tbsps Capers 1 Egg, lightly beaten Sliced Mixed Tomatoes, to serve Puff Pastry, either store-bought or homemade 1. Preheat oven to 200°C. Line a baking tray with foil and place bruised tomato, chopped mixed vegetables and hard herbs on top.

Drizzle with olive oil and season well with salt and pepper. Roast for 40 minutes, or until vegetables are nice and tender.

2. Transfer mixture to a colander, set over a bowl and set aside to drain and cool, reserving the liquid. Discard the herb sprigs.

3. Meanwhile, roughly chop the basil and place in a bowl with parmesan and capers.

4. Roll out pastry on a lightly floured work surface until 3mm-thick, 30cm round and place on a baking paper-lined baking tray.

Scatter over basil mixture, leaving a 7cm border, and top with the vegetable mixture.

5. Fold over pastry border to partially enclose filling. Brush with egg and cook for 35 - 40 minutes or until pastry is crisp and golden.

Cool slightly.

6. Serve tart topped with sliced tomatoes, cherry tomatoes, remaining basil leaves and extra parmesan. Drizzle with reserved roasting juices and serve.