İmam Bayıldı Feta Galette with Chilli Honey

Method

1. Heat the oven to 200 °C. Slice the aubergine into 5 mm rounds, toss with half the salt and half the olive oil and spread out on lined trays without overlapping. Roast at 200 °C ×1 (temperature and number of trays) on oven for 12 min. Roasting first stops the aubergine turning spongy inside the galette.

   Add in this stepAubergine (eggplant), medium 1Salt ¼ tspExtra-virgin olive oil 1 tbsp

   oven

2. Meanwhile, thinly slice the onion and chop the garlic. Heat the rest of the olive oil in a 20 cm pan and cook the onion on medium-low heat for 10 min, until soft and pale gold. Add the garlic, tomato paste and remaining salt, stir for 1 minute, then add a splash of water to make a thick jam. Let it cool a little.

   Add in this stepExtra-virgin olive oil 1 tbspOnion, medium 1Garlic cloves 2Tomato paste 2 tspSalt ¼ tsp

   medium-low heat

3. Roll the puff pastry into one roughly 18 cm square per serving and set on baking paper. Spread the onion jam over each, leaving a 3 cm border. Overlap the roasted aubergine on top like scales, add the halved cherry tomatoes and crumble over half the feta. Fold the border up and in, pleating as you go.

   Add in this stepReady-rolled puff pastry, thawed 200 gCherry tomatoes 6Feta 30 g

4. Beat the egg and brush it over the folded edges, then bake at 200 °C ×1 on oven for 22 min, until well puffed and deep golden; lift one with a spatula to check the base is crisp too.

   Add in this stepEgg, for glazing 1

   oven

5. Let them cool for 5 min, then crumble over the remaining feta, scatter with parsley, drizzle with honey and sprinkle with pul biber. Cut and serve warm.

   Add in this stepFeta 30 gFlat-leaf parsley or mint 5 gHoney 2 tspPul biber (Turkish chilli flakes) or mild chilli flakes ½ tsp