Round Courgette and Slow Roasted Green Heritage Tomato Galette

Quite a lot of work and patience is required to make this galette and if you wanted to cut the labour in half you are more than welcome to use pre-made all butter puff pastry. However if you've ever wondered how puff pastry is made and want to reap the rewards of knowledge and technique then I suggest you make it from scratch. My recipe is slightly different and probably easier than the traditional version (some might say better), make sure you read the method completely so you know what to expect this will help you visualize the process. And if you can't get your hands on heritage green tomatoes then small green apples are a bloody good substitute and the same method is required in cooking!

10 green heritage tomatoes
6 round courgettes
60ml extra virgin olive oil
Sea salt and cracked pepper
4 sprigs of thyme

PUFF PASTRY:
300g plain flour
300g good quality salted butter
1 teaspoon sea salt
75ml dark rum
75ml cold water

Dijonnaise:
2 egg yolks
2 tablespoons dijon mustard
1 tablespoon dark rum
1 teaspoon lemon juice
4 sprigs of thyme
Sea salt and cracked pepper
125ml vegetable oil
50ml extra virgin olive oil

METHOD:
First cut the tomatoes in half and lay on baking tray, drizzle over half the olive oil and lightly season with a sprinkling of salt and pepper, place in oven set at 120oC for 2 and a half hours.
Next start on the pasty, place flour, salt and half the butter cubed into cake mixer and blend together till butter and flour are evenly combined. Turn cake mixer speed to low and pour in rum and water mix till you have paste like ball. Cling film pastry and place in fridge for 30 minutes, leave the other half of butter out at room temperature to soften. 
Once pastry has rested unwrap and roll out on floured surface till 5mm thick, using a butter knife spread evenly one quarter of the remaining butter over surface of pastry.  Fold the pastry in half and gently roll out pasty infusing the butter into pastry, then spread surface with another quarter of butter and fold again. Repeat this process 2 more times and mold pastry into a rough book shape. Cling film puff pastry and leave to rest in the fridge for 1 hour.
After the hour is up cut pastry in half, roll out each half of pastry over lightly floured surface till about 8mm thick and using a 30cm stencil or round base cut out a circle. Place both pastry's onto baking trays lined with parchment paper and once again rest in the fridge for 30 minutes.
Slice round courgettes into 1cm circles and evenly lay out over a baking tray, drizzle over remaining olive oil and scatter with thyme leaves, salt and pepper. Once tomatoes are cooked turn oven up to 180oC and cook courgettes for 30 minutes.
In the mean time make the dijonnaise, place yolks, 1 tablespoon dijon, rum, lemon juice, leaves from thyme, pinch of salt and a good cracking of pepper in food processor and blend together for 1 minutes. While food processor is still on very slowly pour in vegetable oil followed by olive oil and lastly add the other tablespoon of dijon then your dijonnaise is ready.
When the courgettes have cooked turn oven up to 200oC and place puff pastry in to cook for 12 minutes till golden brown, once cooked leave pastry to cool completely.
To construct the galette place one pastry on a serving base, spread a third of the dijonnaise over base then evenly lay out all but 8 piece's of courgettes. Next place 12 of the halved tomatoes on top of courgettes and drizzle a third of the dijonnaise over tomatoes and place second puff pastry on top sandwiching the filling. Using a sharp knife cut the galette into 8 slices and garnish each slice with remaining dijonnaise and a piece of courgette and tomato.