Plum Tomato and Basil Galette from Le Caprice by AA Gill and Mark Hix
Pre-heat the oven to 160°C/gas mark 3. Prick the pastry bases with a fork and bake them for 7-8 minutes in the oven, turning them over after 2 minutes to ensure that the pastry does not rise. (If...
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Ingredients
- 8 large, or 12 medium, ripe plum tomatoes, peeled and sliced
- freshly ground black pepper
- flaky rock salt
- 120 g basil leaves
- 150 ml extra-virgin olive oil
- 8 x 16-cm rounds puff pastry, rolled 3-4 mm thick
- 240 g sun-dried tomatoes in oil
- 2 tsps tomato purée
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