| Created by | Spinneys |
| Prep time | 30 minutes |
| Chilling Time | 5-10 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | French |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 688 |
| Fat | 25g |
| Saturates | 6g |
| Protein | 21g |
| Carbs | 94g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with parchment paper.
Roll out the dough sheets on a lightly floured surface, they should be approx. ½cm thick. Join them together pressing down on the seams to create one large rectangle and then trim the edges to make it round. Transfer to the baking tray.
Thinly slice the tomatoes and set aside for later. Sprinkle the Panko breadcrumbs in the centre of the pastry. Layer the sliced tomatoes in the centre of the dough, leaving a 5cm border around the edges.
Tear the bocconcini into smaller pieces and scatter over the galette. Season with sea salt, black pepper and drizzle over the olive oil. Gently fold the edges of the dough over the filling, folding them over each other as you go to form a rustic crust. Brush the exposed pastry edges with the beaten egg for a golden finish.
Bake for 35-40 minutes, or until the crust is golden brown and the cheese is bubbling. Cool for 5-10 minutes.
Top with fresh basil leaves and a few spoonfuls of fresh pesto. Slice the galette and serve warm or at room temperature.
