Preheat your oven to 200°C bake.

Coarsely grate four of the courgettes on a box grater and add to a large mixing bowl. Sprinkle over 1 ½ tsp fine table salt and toss through the courgette. Set it aside for 30 minutes.

Meanwhile, heat a drizzle of olive oil in a medium pot on medium-high heat. Add the onion and season with a pinch of salt. Cook for about 6-8 minutes, stirring often, until the onion is softened and browned. Transfer to a large mixing bowl and set aside.

Add the garlic, chilli flakes, sesame seeds and paprika to a small heatproof bowl and set aside. Heat the olive oil in a medium frying pan or pot on medium heat. Add the shallot and cook for 3-4 minutes, until golden and starting to crisp. Pour the hot shallot oil over the ingredients in the bowl. Add the sugar, vinegar and a big pinch of flaky sea salt. Mix everything together and set aside to cool.

Tip the salted courgette out onto a clean tea towel. Pull up the corners, twist the tea towel and squeeze as much liquid out of the courgette as you can. Transfer the courgette to the bowl with the onion, along with the remaining courgette galette ingredients. Mix everything together until well combined.

Thinly slice the remaining one courgette into rounds on a mandolin. Heat a drizzle of olive oil in a large, non-stick ovenproof frying pan on medium-low heat. Layer the rounds of courgette in an overlapping pattern in the base of the pan. Cook for 1-2 minutes, or until the courgette just starts to turn translucent.

Remove the pan from the heat and gently spoon the courgette galette mixture over the top, as to not disturb the courgette slices underneath. Spread the galette mixture into an even layer, grate over a little extra parmesan (if desired) and drizzle with a little olive oil.

Transfer the pan to the oven and bake for 20-25 minutes, or until the galette is golden brown. Set the galette aside to cool for a few minutes.

Place a chopping board (or serving plate) on top of the pan. Using oven mitts with both hands securely on the board and pan, carefully invert the galette onto the chopping board.

Serve the galette with a dollop of labneh/whipped goat’s cheese, smoky chilli oil & heirloom tomatoes. Garnish with some fresh basil leaves.