What Would Prue Do?

Another veg cookbook by a celeb chef? Well, why not? SA ex-pat chef, Great British Bake-off judge and author, Prue Leith, jumps onto the plant-based bandwagon with the help of her vegetarian niece, chef Peta. And now you have a fabulous tart, ingenious braai side and a picnic crowd-pleaser to add to your weekend menu

- Prue Leith Andpeta Leith

SLOW-ROASTED TOMATO-AND-GOAT’S CURD GALETTE “I can’t get enough of slow-roasting tomatoes: tossed with garlic, olive oil, salt and black pepper, even the most average tomato becomes sweet and intensely flavoured. Here, tomatoes are partnered with buttery, crunchy pastry and fresh, tangy goat’s curd – it’s delicious. If you can’t find goat’s curd, a soft goat’s cheese would work just as well, as indeed, would any soft creamy one, including a blue.” – Prue

Serves 4

EASY

GREAT VALUE

Preparation: 15 minutes, plus 1 hour's chilling time

Cooking: 2½ hours

cherry tomatoes or baby plum tomatoes 400 g

garlic 3 cloves, finely chopped oregano 4 sprigs, leaves picked

olive oil 3 T

sea salt and freshly ground black pepper, to taste

goat’s curd or very soft goat’s cheese 250 g

For the pastry: cold unsalted butter 140 g, cubed

flour 225 g, plus extra for dusting salt a pinch

iced water 6–8 T

1 Heat the oven to 140°C. Line a baking tray with baking parchment.

2 Cut the tomatoes in half and toss them in a bowl with the garlic, oregano and olive oil, and season with salt and black pepper. Spread them out on the lined baking tray and arrange them all so they are cut side up.

3 Bake in the middle of the oven for 2 hours, by which point they should be softened and slightly shrunken. Remove from the oven and set aside.