Serves 10

2 large onions, finely sliced
Extra virgin olive oil (EVO)      
500g Paneton ready rolled flaky puff pastry, thawed
300g can Callipo yellowfin tuna in oil, drained and flaked
Salt and freshly ground black pepper
10 El Navarrico whole piquillos, halved
6 small vine-ripened tomatoes, sliced
10 Ortiz anchovies    
2 hard boiled eggs, peeled and quartered

1/3 cup Salvagno pitted olives in oil    
2-3 Tbsp Pons capers in brine, drained
2 handfuls baby rocket leaves
2 Tbsp Forvm Cabernet Sauvignon vinegar

Heat 2 Tbsp EVO in a pan, add onions and a little salt and cook over a medium heat, stirring frequently, for 15 minutes, or until lightly caramelised. Set aside to cool.

Lay the pastry sheet on a work bench and cut to form two rectangles 35cm long and 15cm wide. Place on an oven tray lined with non-stick baking paper. Prick the central part of each pastry rectangle with a fork then scatter with the onions, leaving a 2-3cm border around the edges. Scatter with flaked tuna and season with salt and pepper. Arrange the pimientos on top. Lay tomato slices and then anchovies over the pimientos. Drizzle with a little EVO and bake in a preheated oven at 190°C for 15-20 minutes or until pastry is puffed and golden brown.

Place the galettes on a serving platter or board. Arrange egg quarters on top and scatter with salad. Slice to serve.

To make the salad, combine olives, capers and rocket in a bowl. Moisten with vinegar and a little EVO. Season with salt and pepper.


Alternative topping combinations:

Keep the salad the same but replace the tuna, pimientos, anchovies and eggs with:

 Mozzarella, pesto and prosciutto:

Blue cheese, date and walnut:

Recipe by Julie Le Clerc



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