Courgette, Cheese & Chutney Galette

For the pastry:

• 250g Plain gluten-free flour blend
• 200g Cold butter, cut into small cubes
• 50g Buckwheat flour
• 1 Medium free-range egg, whisked
• 1 Tbsp Ice-cold water, if needed
• 1 Tsp Xanthan gum
• ½ Tsp Salt

For the filling:

• About ½ a jar of Bay’s Kitchen Tomato and red pepper chutney
• 380g Courgette, thinly sliced
• 250g New potatoes, thinly sliced
• 200g Ricotta
• 50g Strong cheddar cheese, grated
• 1 Free-range egg, beaten
• 2 Tbsp Olive oil, divided
• Zest of ½ a lemon
• Sea Salt and freshly ground black pepper

1. To make the pastry, add the gluten-free flour blend, buckwheat flour, salt and xanthan gum and salt into a bowl and whisk lightly to combine. Add the butter to the flour mixture and rub in with your fingertips until the pieces of butter are no bigger than small peas. Alternatively, use a food processor and pulse the ingredients to combine (I find this much easier as I have hot hands!) - about 10/12 times should do the trick.
2.  Add the egg and work it into the mix with a cutlery knife, or by pulsing once more in your food processor. Use your hands or the cutlery to push the dough together. If the mix looks a little dry, add in 1 teaspoon of water at a time.
3. Tip the pastry out onto cling film and shape into a disc, touching the dough as little as possible, but making sure it’s smooth and there are no cracks. Wrap tightly and chill in the fridge for a minimum of 2 hours.
4. While the pastry chills, prepare the filling. Thinly slice the courgette and new potatoes if you haven’t yet done so and toss together in a large bowl with 1 tablespoon of olive oil and some sea salt and freshly ground pepper. To a small bowl, add the ricotta, grated cheese and lemon zest. Season well and then stir to combine. Store in the fridge until ready to use.
5. When ready to bake, heat the oven to 200C, 180C fan. Lay out a sheet of baking paper, around the size of the baking tray you’ll be using, and lightly flour it. Roll the pastry out to a large circle, about 30-35cm in diameter, and then using the edges of the baking paper to help you, lift it onto the baking tray.
6. Spread the ricotta mix over the pastry, leaving a 2 inch gap around the edge. Dollop spoonfuls of the chutney over the ricotta and then top with the courgette and new potato slices. Drizzle the filling with the remaining olive oil and then fold the edges of pastry up and over, onto it. Brush the pastry with the beaten egg and then bake for 45-50 minutes, or until the filling is golden and the pastry flaky. Leave a few minutes to cool before serving (any leftovers are delicious the next day for lunch).