Tomato Galette with Greek-Style Cheese

Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop, then remove from the pan and set aside. Chop the tomato into rough chunks and halve the mini Roma tomatoes. Add both types of tomatoes to a bowl and season to taste with salt and pepper.

Transfer the puff pastry to a parchment-lined baking sheet. Use a fork to pierce holes across the surface of the pastry. Spread the cream cheese mixture over the pastry in an oval shape, leaving a 2 - 4cm border.

Use a sieve to drain any liquid released by the tomatoes. Add the tomatoes back to the bowl and mix in the honey. Spread the onion and three quarters of the tomatoes over the cream cheese. Sprinkle over the thyme and fold the edges of the pastry over the filling. Bake the galette in the oven for 10 minutes.

Take the galette out of the oven, crumble over the Greek-style cheese, then return to the oven and bake for another 10 -15 minutes. In the meantime, add the lettuce to the bowl with the remaining tomatoes. Drizzle over the extra virgin olive oil and balsamic vinegar, then season to taste with salt and pepper and toss to combine.