Tenderstem and spring onion galettes with goat’s cheese

Method

1. To make the filling, put the broccoli and spring onions in a pan, cover with boiling water and simmer for 2-3 minutes until nearly cooked. Drain and run under cold water until cool, then pat dry and put in a mixing bowl. Drizzle with the balsamic vinegar, toss to coat and season well.
2. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin, then, using an upturned saucer as a guide, cut out 4 rough 15-17cm discs. You’ll probably need to re-roll the trimmings. Put 2 spoons of cheese/ricotta in the centre of each circle and spread a little. Divide the veg among the discs, so it surrounds but doesn’t totally cover the cheese. Leave a 2-3cm border.
3. Brush the pastry border on each tart with beaten egg, then fold it over in sections, crimping it at the pleats, working your way around the galette to partially cover the veg. Brush the pastry with more beaten egg. Line 1-2 baking sheets with baking paper, put the galettes on top, then chill in the fridge for 30 minutes or until firm.
4. Heat the oven to 200°C/180°C fan/ gas 6. Drizzle the chilled tarts with olive oil, then bake in the oven for 25 minutes or until the pastry is crisp and golden. If the vegetables start to blacken, cover with small discs of foil. Serve the galettes warm or leave to cool to room temperature.