Begin by adding the flour, butter and salt to a food processor and pulse the mixture until it looks like coarse breadcrumbs but with some pea sized pieces of butter throughout

Add water bit by bit and gently stir with a fork until the dough becomes shaggy

Tip dough onto lightly floured work surface and knead gently until the dough comes together, then shape into disc and cover with cling film and leave to rest in the fridge for 1 hour

Slice the tomato and place in a sieve over a bowl. Season with salt and leave for 5-10 minutes to collect excess juices.

Finely mince the garlic and combine gently with the cream cheese

Roll out the dough to around 12 inches wide, then spread the cream cheese mixture over the centre of the dough leaving a border of around 1 ½ -2 inches

Arrange the tomatoes over the cream cheese and sprinkle with oregano

Fold the edges of the dough in to overlap and create a border

Brush the dough with the egg wash and place in the oven for around 50 -60 minutes until golden and crisp

Let the galette cool for 5 minutes before serving. Drizzle with some extra virgin olive oil and garnish with some freshly chopped basil leaves