Tomato galette with basil

4 servings

Ingredients

Quantity Ingredient
250 grams Ready made puff pastry; (defrosted if
; frozen) (8oz)
1 80 g jar sundried tomatoes in oil
8 Plum tomatoes; sliced into 1/2cm (
; 1/4 inch) rounds
1 pack Basil; leaves only
3 tablespoons Olive oil
Maldon sea salt; (optional)

Directions

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Roll out the pastry large enough to cut four 13cm (5 inch) circles (a small saucer will make an ideal template).

Place the cut circles (Galette) on a lightly greased baking tray. Roughly prick the pastry base with a fork. Place on the top shelf in the preheated oven, turning after 5 minutes to prevent rising. Cook for a further 4 minutes or until golden brown, (alternatively pan fry in a little butter for 2 minutes on both sides or until golden brown. Keep to one side).

Meanwhile, roughly chop the sundried tomatoes, process in a food processor for 1 minute, adding a little salt and a few basil leaves. Remove and keep to one side.

Place the cooked galettes on an oven tray, spread the tomato mixture over the surface of each galette, completely to the edges. Arrange the plum tomato slices overlapping until the galette is completely covered.

Bake in the preheated oven for 3-5 minutes or under a hot grill for 1-2 minutes.

Meanwhile, place the remaining basil leaves in a food processor with the olive oil and puree.

To assemble:Remove the galettes from the oven, carefully transfer to individual plates with a fish slice. Drizzle generously with the basil oil and sprinkle with sea salt as desired, (this will enhance the flavours).

Converted by MC_Buster.

NOTES : A delicious combination of sundried and plum tomatoes, light pastry and fresh basil.

Converted by MM_Buster v2.0l.

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