Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge to allow it to come to room temperature.

Trim the aubergine, then cut into roughly 2cm pieces. Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.

Pop the aubergine and courgette onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the aubergine and courgette on the top shelf until soft and golden, 25-30 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the onion. Chop the tomato into 2cm chunks. Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.

Add the tomato and sugar for the onions (see pantry for amount) and another knob of butter and cook until the onion has caramelised, 1-2 mins more.

Once the onion has caramelised, add the garlic, mixed herbs, miso paste and tomato puree to the pan.

Stir together with the onion and cook for 1 min, then pour in the water for the sauce (see pantry for amount). Stir together and immediately remove from the heat. Stir in the honey for the sauce (see pantry for amount).

Once the veg has cooked, stir it through the sauce. Crumble in half the Greek style salad cheese and stir through.

Taste and season with salt and pepper if needed.

Unroll the pastry (keeping it on its baking paper) and lay it onto a large baking tray.

Spoon the filling into the centre of the pastry, leaving a 3cm gap around the edges. Then, starting at one side, gently fold the edge of the pastry in towards the filling. 

Keep working your way around, folding in little sections, so the pastry makes a neat border all the way around the filling. The middle should stay uncovered. Crumble the rest of the cheese over the filling.

Brush the edge of the pastry with a little milk or some oil.

Bake the pastry on the middle shelf until it starts to colour and puff up, 15-20 mins.

Meanwhile, put your cider vinegar in a medium bowl and season with salt and pepper.

Add the sugar and olive oil for the dressing (see pantry for both amounts) and mix to combine. Set aside.

Once the galette is cooked, drizzle over the honey for drizzling (see pantry for amount).

Add the leaves to the bowl of dressing and toss to coat.

Share the galette between your plates and serve with the salad on the side.