Ingredients: 425 g puff pastry 1 tbsp of pesto Tomato Olive oil 1 beaten egg 250 g Camembert 4 black olives Directions:Defrost and unroll one of the sheets of ready-rolled puff pastry. (Return remaining sheet to the fridge or freezer.) Cut into four then place, well spaced apart on an oiled baking sheet. Knock up the edges with a small sharp knife then flute between finger and thumb using the same knife. Spread the pastry centres with pesto and top with 3 sliced tomatoes. Brush tomatoes lightly with olive oil and season. Brush pastry rim with a little beaten egg then cook galettes at 400 F for 15 minutes, until well risen and golden. Cut Camembert into slices and arrange on galettes. Return to the oven for 4-5 minutes until cheese is melting, then divide black olives between galettes and top with tiny basil leaves. Serve as a starter or light lunch with a selection of salads and warmed bread. |