Something in the air

Lots of us can grasp cooking with an air fryer, but what about baking? With these tasty recipes from This Morning's Juliet Sear, youll be off to a flying start

Tomato galette

SERVES 6-8

Ingredients 150g tomatoes of your choice

1 tsp sea salt, plus extra to taste

75g strong Cheddar, grated

1 tbsp chopped oregano or thyme

1 egg, beaten, to glaze

Freshly ground black pepper, to taste

For the pastry

180g wholemeal spelt flour (or plain flour), plus extra for dusting 100g unsalted butter, chilled and diced 1 tsp sea salt 1 medium egg, beaten

1. Slice the tomatoes to 5mm thick. Put in a colander over a large bowl and sprinkle over the sea salt. Set aside for 1 hour to draw out the juices.

2. If you have an oven-style air fryer, line a baking sheet with parchment paper. If using the basket kind, cut two pieces of parchment paper to fit the baskets, with an overhang of 5cm to help lift the galettes (or use silicone liners).

3. To make the pastry, tip the flour, butter and salt into a food processor and blitz to fine breadcrumbs. Add the egg and pulse to a soft dough – if the dough seems dry, gradually add half a teaspoon of cold water at a time until it comes together.

4. Knead the pastry briefly, pat into a round, and roll it out onto a lightly floured work surface. Before the pastry is fully rolled out, transfer to the prepared baking sheet and continue rolling out to a rectangle about 28 x 24cm. If making two smaller galettes, make the bases slightly smaller than the basket and liner so the steam can escape. This will prevent soggy bottoms.

5. Add half the cheese and an even layer of tomatoes, then sprinkle with the thyme and remaining cheese, leaving a 5cm border around the edge. Season with salt and pepper.