Tomato, chilli and feta galette with watercress recipe
 This savoury pastry tart makes a fantastic summer lunch for friends or family. 250g/9oz Khorasan flour125g/4½oz unsalted butter salt 250g/9oz Khorasan flour 125g/4½oz unsalted butter salt 500g/18oz assorted ripe British tomatoes, cut into irregular sizes4 anchovies, chopped 2 tsp Aleppo chilli flakes 2 garlic cloves, minced1 sprig thyme, chopped1 tbsp muscatel vinegar 2 tbsp olive oil 150g/5½oz fetasalt 500g/18oz assorted ripe British tomatoes, cut into irregular sizes 4 anchovies, chopped 2 tsp Aleppo chilli flakes 2 garlic cloves, minced 1 sprig thyme, chopped 1 tbsp muscatel vinegar 2 tbsp olive oil 150g/5½oz feta salt 2 tbsp Greek-style yoghurt 1 tbsp sumac 1 garlic clove, minced 1 lemon, juice only 2 tbsp Greek-style yoghurt 1 tbsp sumac 1 garlic clove, minced 1 lemon, juice only 2 tbsp olive oil¼ fennel bulb, thinly slicedhandful baby spinach 2 tbsp olive oil ¼ fennel bulb, thinly sliced handful baby spinach Method To make the pastry, blitz all of the ingredients together and slowly add 75ml/2¼fl oz water to bring together into a dough. Roll into a disc and chill in the fridge for 2 hours. To make the filling, place the tomatoes and anchovies in a bowl and toss with the chilli flakes, garlic, thyme, vinegar, oil and salt. Leave to marinate for 30 minutes in a colander placed over a bowl to drain and collect all of the juices. After 30 minutes, toss the colander well and drain as much as possible, reserving the juices. Preheat the oven to 200C/180C Fan/Gas 6. Pile the tomato mixture into the centre of the pastry disc, sprinkle over the feta and fold up the sides. Place the galette on a baking tray and bake for around 30 minutes. To make the sumac yoghurt, mix the yoghurt, sumac, garlic and lemon juice in a small bowl. Set aside. To make the garnish, mix the reserved tomato juices with the oil in a small bowl. Place the fennel and spinach in a salad bowl and dress with the tomato oil. Set aside. To serve, spoon the sumac yoghurt onto a serving platter and top with the dressed fennel and watercress. Cut the galette into slices and serve with the salad platter. To make the pastry, blitz all of the ingredients together and slowly add 75ml/2¼fl oz water to bring together into a dough. Roll into a disc and chill in the fridge for 2 hours. To make the pastry, blitz all of the ingredients together and slowly add 75ml/2¼fl oz water to bring together into a dough. Roll into a disc and chill in the fridge for 2 hours. To make the filling, place the tomatoes and anchovies in a bowl and toss with the chilli flakes, garlic, thyme, vinegar, oil and salt. Leave to marinate for 30 minutes in a colander placed over a bowl to drain and collect all of the juices. After 30 minutes, toss the colander well and drain as much as possible, reserving the juices. Preheat the oven to 200C/180C Fan/Gas 6. Pile the tomato mixture into the centre of the pastry disc, sprinkle over the feta and fold up the sides. Place the galette on a baking tray and bake for around 30 minutes. To make the filling, place the tomatoes and anchovies in a bowl and toss with the chilli flakes, garlic, thyme, vinegar, oil and salt. Leave to marinate for 30 minutes in a colander placed over a bowl to drain and collect all of the juices. After 30 minutes, toss the colander well and drain as much as possible, reserving the juices. Preheat the oven to 200C/180C Fan/Gas 6. Pile the tomato mixture into the centre of the pastry disc, sprinkle over the feta and fold up the sides. Place the galette on a baking tray and bake for around 30 minutes. To make the sumac yoghurt, mix the yoghurt, sumac, garlic and lemon juice in a small bowl. Set aside. To make the sumac yoghurt, mix the yoghurt, sumac, garlic and lemon juice in a small bowl. Set aside. To make the garnish, mix the reserved tomato juices with the oil in a small bowl. Place the fennel and spinach in a salad bowl and dress with the tomato oil. Set aside. To make the garnish, mix the reserved tomato juices with the oil in a small bowl. Place the fennel and spinach in a salad bowl and dress with the tomato oil. Set aside. To serve, spoon the sumac yoghurt onto a serving platter and top with the dressed fennel and watercress. Cut the galette into slices and serve with the salad platter. To serve, spoon the sumac yoghurt onto a serving platter and top with the dressed fennel and watercress. Cut the galette into slices and serve with the salad platter.