Roast tomato and grana padano galettes

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put 500g mixed cherry tomatoes, 2 sliced onions and 2 bashed garlic cloves in a roasting tray. Drizzle with olive oil and 1 tbsp balsamic vinegar, then scatter over a handful of fresh thyme sprigs. Roast for 30 minutes, then remove from the oven and heat the grill to high.
2. Whisk 75g buckwheat flour in a bowl with 1 medium free-range egg, 250ml semi-skimmed milk and salt and pepper to taste to make a smooth batter. Heat a tiny drizzle of oil in a non-stick frying pan, add a ladleful of batter and cook for 3 minutes until golden underneath. Flip and cook for another 2-3 minutes until golden on the other side, then transfer to a plate and keep warm. Repeat with the remaining batter to make 4 galettes. 
3. Divide the tomatoes among the galettes, then fold in the edges to make a square. Put on a baking sheet or tray, then grate over 100g grana padano. Grill for 3-4 minutes until golden and bubbling, then serve drizzled with crème fraîche and balsamic vinegar, if you wish.