Tricolore Galette
Tricolore Galette A modern classic This was one of the first dishes I tried when I first started learning how to cook. I had taken a nicely decorated dish of tricolore galettes to a friend’s dinner party ( with all the confidence in the w…

orld ). You can imagine the embarrassment I felt, when no one could cut though any of the pastry with a knife!!! I had over-cooked them, over-stuffed them and so on….. But my friends still insisted they tasted great, just to encourage me….my sweet friends… And that encouragement worked!!! After many trials and errors in the kitchen, I later learnt more than I thought possible. So don’t give up when a meal goes wrong, keep trying to perfect it. Bon appetit!
You can make this into one large galette, overlapping the ingredients in rows, or into littles ones for individual portions. Feel free to use buffalo mozzarella instead of regular.
110 g puff pastry
1 large, ripe, plump tomato, cut into rounds.
4 slices of mozzarella cheese, preferable cut into rectangles
1 Avocado , sliced
1 tbs olive oil
1 tbs balsamic vinegar
1 tbs melted butter
Salt and black pepper
Basil leaves for garnish
Preheat the oven. Dust your working area with flour and roll out the puff pastry dough into 2 5cmx15cm rectangles. Once shaped well, fold in all 4 edges of the rectangle in towards the center, about 2cm inwards. Prick the base of the pastry with a fork several times (not the folded edges, just the center). Brush the folded edges with melted butter. Place the galettes on a greased baking tray and bake for 10 minutes, or until risen but not browned. Take them out of the oven, place the mozzarella, tomatoes and avocados in alternating layers in the center of the pastry. Return to the oven for a further 5 minutes, until the cheese has melted and edges are slightly browned. Before serving, drizzle with olive oil and balsamic vinegar, sprinkle with salt and a good grind of black pepper. Garnish with a basil leaf, and serve! Serves 2.