Roasted Aubergine & Tomato Galette with Za'atar Pastry

Ingredients

• large aubergine, diced into 2cm cubes1
• cherry tomatoes, halved200g
• red onion, thinly sliced1
• garlic cloves, minced3
• extra virgin olive oil4 tbsp
• lemon juice1 tbsp
• ground cumin1 tsp
• salt1 tsp
• black pepper0.5 tsp
• plain flour (plus extra for dusting)250g
• cold unsalted butter, cubed125g
• za'atar spice blend2 tbsp
• ice cold water4-6 tbsp
• crumbled feta cheese (optional)60g
• fresh mint leaves, to garnishhandful

Directions

1. 1

   Preheat your oven to 200°C (400°F). On a baking tray, toss the aubergine cubes, cherry tomatoes, sliced red onion, and minced garlic with 3 tablespoons of olive oil, cumin, salt, and pepper. Spread in a single layer and roast for 25-30 minutes, until soft and lightly caramelised. Stir halfway through. Drizzle with lemon juice off the heat and let cool slightly.

2. 2

   Meanwhile, make the pastry. In a large bowl, rub the cubed cold butter into the flour and a pinch of salt until it resembles coarse breadcrumbs. Stir in 1 tablespoon of za'atar. Add ice water, a tablespoon at a time, mixing until a dough just comes together. Flatten into a disc, wrap in cling film, and chill for 15 minutes.

3. 3

   On a lightly floured surface, roll the dough into a rough 30cm circle, about 5mm thick. Carefully transfer it to a parchment-lined baking sheet. Don't worry if the edges are uneven – that's the charm!

4. 4

   Leaving a 5cm border, spread the roasted vegetable mixture in the centre of the dough. Sprinkle with crumbled feta, if using. Gently fold the edges of the pastry over the filling, pleating as you go, creating a rustic open-faced tart.

5. 5

   Brush the pastry edges with the remaining tablespoon of olive oil and sprinkle the pastry border with the remaining za'atar. Bake for 25-30 minutes, until the crust is deep golden and crisp.

6. 6

   Remove from the oven and let it rest for 5 minutes. Scatter fresh mint leaves over the top before serving. Enjoy warm or at room temperature, with a dollop of yoghurt if you like.