375g block frozen puff pastry, thawed
the oven to 220°C. 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
your glasses with Sparkling wine... and discover how good
life can be!
serves 8 (makes 16 small galettes)