Brie and cherry tomato galette

1.Preheat the oven to 200°C. Roll out the pastry on a lightly floured workbench to a rectangle measuring 40cm x 15cm. Trim edges with a sharp knife so the sides are straight. Use the tip of a small sharp knife to score a 1cm frame around the pastry’s edge. Prick the central piece of the pastry all over with a fork to prevent it from rising too much. Bake for 20 minutes.

2.Meanwhile, heat oil in a large pan. Add onions and cook for 10-15 minutes until softened and starting to caramelise. Stir in the vinegar and simmer for 1 minute, then add the mustard and thyme, season to taste with salt and pepper and set aside.

3.By now the pastry should be puffed and starting to colour. Remove from the oven and press down the centre piece, leaving the puffed frame. Spread the onions over the centre, then top with brie slices, overlapping them to cover the tart. Scatter with tomatoes, season and drizzle with a little oil. Return to oven for 20-25 minutes, or until the cheese is bubbling and the pastry golden brown. Garnish with thyme sprigs. Slice to serve warm or cold with salad greens on the side.