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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