Spinach galette with walnut pastry

For the pastry, put the flour and walnuts in a food processor and pulse until fine. Add the butter and ½ tsp fine salt, then blitz to crumbs. Pulse in 2 tbsp beaten egg (reserve the rest) then add 1-2 tbsp cold water until the dough binds together. Knead briefly with floured hands, and shape into a disc. Wrap and chill for 20 minutes.

For the filling, pour boiling water on the spinach over a bowl, stir and leave for 5 minutes until wilted. Drain, cool under cold water then wring out as much water as possible with your hands or a clean tea towel. Finely chop. Use a fork to beat together the eggs, pecorino, ricotta and nutmeg, then beat in the spinach. Season well.

Preheat the oven to 200°C, gas mark 6. Line a baking sheet with parchment. Roll the dough to a rough 30cm circle, using a little flour. Lift onto the lined sheet. Spoon the filling over the pastry, leaving a 5cm border all the way around. Brush this border with a little of the reserved beaten egg, then fold it up and around the filling, pressing where the pastry naturally pleats itself.

Lay the tomato slices over the filling and season. Brush the pastry with egg, scatter the top with more cheese and chill for 15 minutes, or until the pastry is firm. Bake for 15 minutes, scatter the galette with the walnut pieces, drizzle with olive oil, then return to the oven for 10 more minutes, until golden. Serve warm or cold, with a crisp salad.