potato and pesto galette with chevre

Ingredients :

Empire Pastry Butter Shortcrust Sheet, defrosted

4 large Potatoes (such as Royal Blue), thinly sliced on a mandoline

3Tbsp Basil Pesto

80g Chevre

Fresh Basil to serve

Method :

Step 1: Pre-heat oven to 180°C.

Step 2: Unroll the Butter Shortcrust sheet leaving it on the baking paper, place on a a baking tray.

Step 3: In a bowl, toss the thinly sliced potato with the pesto until well coated.

Step 4: Spread evenly onto the pastry sheet, leaving a border.

Step 5: Pinch the border of pastry up and over the filling, tear the chevre and place around the top of the filling

Step 6: Cook in the pre-heated oven for 15mins, reduce temperature to 160°C and bake for a further 20mins until the pastry is golden and potato is cooked through.

Step 7: Top with basil leaves and serve with a simple salad.