At home

Preheat oven to 200°C (180°C fan).

Lay puff pastry onto clean work surface. Cut each sheet in half, then cut each half into thirds so you end up with 12 pieces.

Brush pastry with beaten egg.

Using palette knife, spread a thin layer of sundried tomato paste on pastries, leaving a 5 to 10mm border around edges.

Sprinkle over a few thyme leaves and arrange sliced tomatoes on top.

Drizzle with olive oil and finish with sprig of thyme and salt and pepper.

Bake in oven for 20 to 25 mins until pastry is golden brown. Let cool, then carefully place on tray or in container covered in foil for transport.

At the picnic

Serve dotted with fetta and garnished with a little extra thyme, if desired.

Note Simon and Natalie from The Sydney Picnic Co. prepared and packed our delicious spread. For a special occasion or simply for a hassle-free picnic day, contact these picnic pros on 0420 943 670; Sydneypicnic.com.auThe galettes are a cinch to prepare, and you don't have to fuss over making them perfect – the more rustic looking, the better!