Garlicky saffron tomato & pesto galette

Preheat the oven to 200ºC, gas mark 6 and place a large baking sheet inside to heat up. Put the tomatoes in a mixing bowl and add the oil, garlic and saffron. Season generously and stir to combine. Set aside.

Place the Koko and pesto in a small bowl and mash with a fork until well combined and creamy. Chill.

On a large square of baking parchment lightly dusted with flour, roll out the pastry into a 35cm circle. Spread the Koko and pesto mixture over the middle, leaving a 5cm border. Scoop the tomatoes out of the bowl with a slotted spoon, leaving the juices behind, and arrange on top of the Koko. Fold the pastry border up and over the tomatoes, pleating and pressing to form a neat edge. Brush the edges of the pastry with the melted spread or oil.

Carefully slide the galette on its paper onto the hot baking sheet and bake for 40-45 minutes, or until golden on top. Cool slightly, then scatter with torn basil leaves to serve.