Tomato basil and bocconcini galette

An Italian inspired version of a french institution, our tomato, basil and bocconcini galette is magnifique! This classic flavour combination on a crisp pastry base is hard to beat. Try it’s delicious! Buon appetito!

  • Cook Time

    20-25 Minutes
  • Makes

    8 Galettes


  • 2 sheets frozen puff pastry
  • 4 ripe tomatoes, sliced into 1cm thick rounds
  • 1 cup basil leaves
  • 4 small bocconcini balls, quartered
  • ½ cup tomato paste
  • 1 tablespoon olive oil
  • sea salt and freshly ground black pepper

You'll Need

  • Multix Bake


  1. Preheat the oven to 180oC. Line two baking sheets with Multix Bake. Cut each pastry sheet into four equal squares and arrange on the lined baking sheets, with a little space between each.
  2. Brush each square with olive oil and spread a tablespoon of tomato paste into a circle shape in the middle of each square, leaving 5cm of pastry uncovered.
  3. Place 3 or 4 slices of tomato in the centre of each pastry square so that they are slightly overlapping.
  4. Place a basil leaf over each slice of tomato, then a couple of chunks of the bocconcini over the top. Season with sea salt and freshly ground black pepper.
  5. Place in the oven and bake for around 20-25 minutes, or until the cheese has melted and the outside of the pastry has turned a golden brown.
  6. Remove from oven and scatter a few fresh basil leaves over the top.