Courgette, Asparagus and Goats Cheese Galette with Peach Chutney

Heat the oven to 200C / 180C Fan.

Add the olive oil and the courgettes to a non-stick pan. Season with salt and pepper and sauté the courgettes until cooked through and golden in colour. Place on kitchen roll and allow to cool and drain excess moisture.

Blanch the asparagus by boiling for 1-2 minutes before draining and plunging into ice cold water. Drain and set aside until ready to use.

Roll out the pastry on a lightly floured surface so it’s a little thinner, then cut out a 25cm (approx) diameter circle, using an upturned mixing bowl as a guide. Transfer the pastry circle to a non-stick baking sheet.

Prick the pastry with a fork, leaving a 2cm border, and then place in the oven to blind bake for 8-10 minutes.

Remove from the oven and arrange the courgette slices and asparagus across the galette. Crumble over the goats cheese and then add spoonfuls of Mrs Bridges Peach Chutney evenly over the top. Brush the edges with egg yolk.

Return to the oven and cook for a further 10-12 minutes, until the pastry is golden and the cheese has begun to melt.

Remove from the oven and serve immediately with a garnish of fresh mint leaves, and a side salad.