Stir the olive oil, seasoning and thyme into the purée. Divide the mixture between four oiled ring moulds and set on a baking tray. Bake for
While these are cooking slice the tomatoes and arrange around the edges of 4 serving plates. Strew with the herbs. Remove the galettes from the oven and put the baking tray over a high heat for 2 minutes or so to form a crust on the bottom. Meanwhile poach the eggs. Remove the galettes from the moulds, put one on each plate and top with an egg.
‘Once cuisines nouvelle and minceur had gained a hold on the imagination of the restaurant-going public (and on the greed of restaurateurs) the potato was among the first ingredients of traditional cooking to be banished from the gourmet’s table.’
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