| pure greed | ::pissaladiere galette::

pissaladiere galette                                                    



375g block frozen puff pastry, thawed

Preheat the oven to 220C. Line a large baking sheet with baking paper. On a lightly floured surface, roll out pastry to a 20cm x 40cm rectangle. Trim edges and place on a baking sheet, then score a 1 cm border around edge of pastry, without cutting right through. Use a fork to prick the pastry inside border, then add a thick layer of peperonata. Arrange anchovy strips in rows to form large diamonds. Put an olive in the centre of each diamond and drizzle over a little olive oil. Brush egg and milk mixture over pastry border. Bake for 25-30 minutes until golden brown, then cut into 16 rectangles and serve warm. Fill your glasses with Sparkling wine... and discover how good life can be!

                       serves 8 (makes 16 small galettes)

240g pure greed peperonata

12 anchovies, halved lengthwise

24 black olives

2 tablespoons olive oil

sea-salt and freshly ground pepper

1 egg, beaten with cup milk