Plum Tomato and Basil Galette

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

Preparation info