Ingredients:

  • 1 sheet (approx. 14 oz) All-Butter Puff Pastry, ready-rolled, chilled
  • 1 Large Egg, for egg wash
  • 1 teaspoon Water
  • Pinch Flaky Sea Salt & Black Pepper
  • 2 oz (150 g) Boursin Cheese (Garlic & Fine Herbs), room temperature
  • 2 Tablespoons Full-Fat Crème Fraîche
  • 1/4 cup (25 g) Parmesan Cheese, finely grated
  • 1 Tablespoon Fresh Basil, finely chopped
  • 1/2 teaspoon Black Pepper
  • 1/2 cup (80 g) Sundried Tomatoes (packed in oil), drained and patted dry
  • 1/2 teaspoon Fresh Thyme Leaves
  • 1 Tablespoon Pine Nuts (optional)
  • Drizzle Balsamic Glaze

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Carefully unroll the chilled puff pastry sheet onto the lined tray.
  3. Using a sharp knife, gently score a 1.5-inch (4 cm) border around the perimeter of the pastry. Do not cut all the way through.
  4. Lightly prick the inner central area (inside the scored line) all over with a fork.
  5. In a mixing bowl, combine the room-temperature Boursin cheese, crème fraîche, grated Parmesan, chopped fresh basil, and black pepper. Mix gently until just combined and smooth.
  6. Spread the Boursin mixture evenly over the docked, central area of the pastry, making sure to stay within the scored border line.
  7. Scatter the drained sundried tomatoes and the fresh thyme leaves evenly over the Boursin filling. Sprinkle the pine nuts over the top, if using.
  8. Whisk the large egg with the teaspoon of water until smooth for the egg wash.
  9. Brush the entire pastry border generously with the egg wash. Sprinkle the brushed border lightly with flaky sea salt and black pepper.
  10. Transfer the galette to the preheated oven. Bake for 28 to 30 minutes, until the pastry is golden brown and flaky.
  11. Remove from the oven and allow to cool on the tray for 5-10 minutes.
  12. Drizzle a little quality balsamic glaze over the filling just before slicing. Serve warm or at room temperature.