Plum Tomato and Basil Galette

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

  • About

This is one of the dishes that the Ivy could not open its doors without having on the menu. It is always in the top three as the most popular starter. It is also one of the most plagiarised recipes. Be warned: it is deceptively simple to make and it always tastes wonderful - but it never turns out quite as it does in the restaurant.


  • 8 x 16 cm rounds of puff pastry (rolled to 3-4 mm thick)
  • 240 g sun-dried tomatoe


Pre-heat the oven to 160°C/gas mark 3. Prick the pastry bases with a fork and bake them for 5 minutes in the oven, turning them over after 2 min