Olive galette with potato & pine nuts

The galette! A wonderfully rustic French favourite, filled here with the simple delights of potatoes, pine nuts and a mix of olives. You can enjoy the galette both hot and cold. Which means it’s ideal for a midweek meal, with leftovers to tuck into for lunch the following day. (One that your co-workers will be wishing they had.) The sides you serve it with can determine whether it’s a light bite or a more filling meal. It tastes wonderful with anything from a simple side salad to a tray of potatoes and vegetables, roasted with Mediterranean herbs. And perhaps a small glass of French wine to accompany it all. Bon appetit!

Serves 44

Prep time 30 minutes

Cook Time 60 minutes

Difficulty Medium

Ingredients

300g Puff pastry

25g Butter, melted

300g Potatoes

1/2 Tsp Garlic powder

1/2 Tsp Dried thyme

Olive oil

Salt & Pepper

1 Tin of Fragata stoneless manzanilla olives filled with lemon

1 Pouch of Fragata stoneless kalamata olives with garlic & rosemary

20g Pine nuts

50g Feta

Fresh thyme (optional)

Method

Preheat your oven to 180ºC.

Start by rolling out your puff pastry into a large circle, about half a cm thick. Place it on a lined baking tray and brush with butter.

Peel your potato and slice into thin slices. Put the slices in a bowl and add a drizzle of olive oil, the garlic powder and the dried thyme. Season with a little salt and pepper and toss together until all slices are coated.

Lay the potato on top of the pastry, leaving a couple of inches of pastry uncovered around the edge.

Halve the lemon olives and spread them evenly on top of the potato, then put the kalamata olives (whole) on top of that. Then sprinkle the pine nuts over the top.

Fold the edges of the pastry over the filling, overlapping each new fold. Brush with a little more butter then bake for 50-60 minutes until golden brown.

Once baked, crumble over the feta and some fresh thyme leaves and enjoy!