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:
- Clevedon Buffalo Co mozzarella, sliced
- Sliced vine-ripened tomatoes
Blue cheese, date and walnut:
- Crumbled Mt Eliza blue monkey
- , sliced
Recipe by Julie Le Clerc