John and Prue Leith served up a tasty goat’s curd and slow-roasted tomatoes galette on Prue Leith’s Cotswold Kitchen.
The ingredients: 400g cherry tomatoes or baby plum tomatoes, 3 garlic cloves, finely chopped, 4 sprigs of oregano, leaves picked, 3 tbsp olive oil, 250g goat’s curd, or very soft goat’s cheese, Salt and black pepper to season.
For the pastry: 140g cold unsalted butter, cut into cubes, 225g plain flour, plus extra for dusting, A pinch of salt and 90-100ml iced water.
See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes
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