Plum Tomato and Basil Galette

Name: Plum Tomato and Basil Galette
Cuisine: French
Ingredients: 200 g fresh basil leaves; 240 g sun-dried tomatoes in oil; 8 x 16 cm rounds of puff pastry (rolled to 3-4 mm thick); 8 large or 12 medium ripe plum or well-flavoured tomatoes, blanched, peeled and sliced; 150 ml extra virgin olive oil; 120 g basil; flaky rock or sea salt; freshly ground black pepper; 2 tsp tomato purée

Preparation info

Difficulty
Easy

Appears in

The Ivy

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.

Ingredients

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

Europe
France
Starter
Vegetarian
Pie
Mediterranean

Method

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