INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 126
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: 0mg
Sodium: 42.1mg
Potassium: 68.6mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g