Savoury Cottage Cheese Galette

Cut the eggplant into cubes or thin half-moons. Toss with the olive oil, salt, pepper, garlic and Italian herbs. Roast at 200 °C for 15–20 minutes, or fry quickly until soft.

Halve the cherry tomatoes (blot them lightly if they are very juicy). Mix the ricotta or cream cheese with the grated cheese, a pinch of salt and pepper.

Pastry: put the flour, cottage cheese, salt and cold cubed butter into a blender. Pulse to damp crumbs. Add the yolk and bring the dough together quickly — do not overwork it. Shape into a ball, wrap in cling film and refrigerate for 40–60 minutes.

Roll the chilled dough out on parchment into a round 3–5 mm thick. Spread a layer of ricotta in the centre, leaving a 4–5 cm border. Arrange the eggplant and cherry tomatoes on top. Fold the edges of the dough inwards, pleating as you go. Chill the galette for 20 minutes.

Brush the border with yolk and drizzle the eggplant and tomatoes with olive oil. Scatter with herbes de Provence if you like. Bake in an oven preheated to 180 °C for 30 minutes until golden. Once baked, you can finish it with fresh herbs — basil is perfect — a little balsamic and grated cheese.