This lively galette is so easy to make it will instantly make you feel like jumping for joy. Prepare the pesto by blending rocket, Parmesan, almond flakes, a pinch of coarse salt and olive oil until you obtain a smooth cream. If necessary, add a little cold water or an ice cube. Place the puff pastry in a tin, prick the surface, spread the pesto, cover with thin slices of scamorza, arrange the sliced tomatoes, season with salt, oregano, olive oil and fresh basil. Fold the edges or pinch the pastry. Bake at 180-200 degrees for about 30 minutes. Let cool before serving. Naturally, it tastes like pizza!
Prepare the pesto by blending rocket, Parmesan, almond flakes, a pinch of coarse salt and extra virgin olive oil until you obtain a smooth cream. If necessary, add a little cold water or an ice cube.
Place the puff pastry in a tin and prick the whole surface with a fork.
Fill the base of the puff pastry with the prepared pesto.
Cover the pesto with thin slices of scamorza.
Arrange the sliced tomatoes on top of the scamorza.
Season with a little salt, oregano, a drizzle of extra virgin olive oil and a few fresh basil leaves.
Fold the edges of the puff pastry over or pinch them to seal.
Bake at 180-200 degrees for about 30 minutes.
Let the galette cool before slicing and serving.
Blender
Galette tin
Fork
Oven
Store in the refrigerator and consume within 1-2 days to maintain freshness.
Naturally, it tastes like pizza! Happy Monday! Whoever noticed it is not a boogie but a twist wins a slice of cake.
Italia, Toscana
| Energy (kcal) | 486.91 |
| Carbohydrates (g) | 42.27 |
| of which sugars (g) | 1.88 |
| Fat (g) | 32.79 |
| of which saturates (g) | 17.85 |
| Protein (g) | 6.62 |
| Fibre (g) | 3.46 |
| Salt (g) | 1.62 |
