- 1 sheet of ready rolled puff pastry
- 2 tablespoons sun dried tomato pesto
- 2 French or Italian sausages
- 1 large spring onion
- 50-60 grams of goats cheese
- 10-12 spears of young asparagus
My mate Francesco calls this ‘French pizza’, which I suppose it kind of is as all the elements of a pizza are here, but the bottom line is that the galette is a very classic French dish usually served topped with caramelised apples.
So depending on who you are trying to impress these can be what you want – French Pizza of French Galette – choice is yours. They are seriously quick, easy and a great table centre piece if you’re into that kind thing. Me? I eat these on the baking tray…. Sometimes I even take them out of the oven first!
Quarter the spring onion leaving a little of the root intact so it mostly keeps together
Slice the sausage into 1/2 cm rounds – don’t cut these too thickly as the cooking time is pretty minimal.
Lay the puff pastry on a oiled baking tray and scrunch the edges – this is faff which I like so do it or do not.
Next drop the asparagus and the spring onions into a oiled pan, season well and sautee for about 3-4 minutes until they’re about 50% cooked – the remaining cooking is going to happen in the oven.
Spread the tomato pesto all over the puff pastry – kid you’re in pizza territory here and you won’t go wrong.
Scatter (or arrange) the sausage, spring onion, goats cheese and asparagus on top of the galette then straight into a pre-heated oven at 200c for 15 to 20 minutes and you’re good to go.
It doesn’t get much easier than that but it looks like a real show stopper and tastes delicious!