A Mummy Too's poached egg galettes

egg galettes

These pretty galettes are so simple to make, in just a few minutes you’ll have shortcrust pastry tart filled with green pesto and cherry tomatoes, topped with a perfectly poached egg.

Serves 2

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Ingredients

1 pack ready rolled shortcrust pastry
1 small jar green pesto
1 small box cherry tomatoes
2 British Lion eggs
Olive oil
Salt and pepper

Instructions

Preheat the oven to 180C

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Unroll the puff pastry and cut in half.

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Add half the pesto to the centre of each pastry piece.

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Trim off the corners of the pastry to create an oval-like shape.

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Spread the pesto to about 3/4 inch shy of the edges.

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Fold in the edges about an inch at a time, over lapping each subsequent fold.

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Fill the open part of each pastry with halved cherry tomatoes, piled high.

Season with salt, pepper and a good drizzle of olive oil.

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Bake for approximately 30 minutes until golden.

 

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Meanwhile, poach two eggs (aim to leave the yolk runny).

Remove the galettes from the oven, serve on to plates, top with the eggs and season with plenty of pepper.

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Enjoy!