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Mary Berry’s Quick Cooking: Italian galette 

Mary Berry’s Quick Cooking: Italian galette

A quick and easy way to make a savoury tart. Using shop-bought puff pastry is a joy – be sure to buy the all-butter variety as this is the real deal with the best flavour. Serve the galette with a large salad or slaw.

SERVES4

PREP TIME: 15 MINUTES, PLUS CHILLING

COOK TIME: 20-25 MINUTES

plain flour, for dusting

1 x 320g packet of ready-rolled all-butter puff pastry

1 egg, beaten

2 tbsp sun-dried tomato paste

1 x 200g goat’s cheese log, cut into thin slices

200g (7oz) cherry tomatoes, halved

25g (1oz) pitted green olives

1 tsp thyme leaves

6 slices of parma ham

TO SERVE 

rocket leaves

a few parmesan shavings (optional)

olive oil and balsamic glaze, for drizzling

  • Preheat the oven to 220C/fan 200C/ gas 7 and line a large baking sheet with baking paper.
  • Scatter a little flour on your worktop, sit the puff pastry on top and re-roll into a circle about 28cm (11in) in diameter. Crimp the edges to give a twisted, rope-like effect, then brush the edges with beaten egg. Transfer to the prepared baking sheet and place in the fridge to chill for 10 minutes, if time allows.
  • Prick the base of the pastry all over with a fork, then use the back of a spoon to spread with the sun-dried tomato paste. Arrange the goat’s cheese slices on top and season with a little salt and pepper (see note), then scatter over the tomatoes, olives and thyme leaves.
  • Bake on the top shelf of the oven for 15 minutes.
  • Remove from the oven, scrunch up each slice of ham and arrange on top of the galette. Return to the oven to cook for another 5-10 minutes or until the ham is crispy and the pastry is golden underneath (see note).
  • Scatter with rocket leaves and parmesan shavings, if you like, and drizzle over a little olive oil and balsamic glaze to serve.

COOK’S NOTES

  • Be careful not to over-season with salt as the olives and parma ham can be quite salty.
  • To make sure the pastry base is cooked right to the centre, lift an edge carefully with a palette knife to check that it is an even golden colour underneath.

PREPARE AHEAD

The galette can be assembled 2-3 hours before baking and kept in the fridge.

FREEZE

Not suitable for freezing.

 

Read more at DailyMail.co.uk


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