Monthly Archives: August 2015

Breakfast Galette

 

 

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Ingredients:

1 roll of Paneton flaky pastry
3 tomatoes
1 tin of baked beans
8 rashers of streaky bacon
6 eggs
Process:
Preheat oven 180′.
Cut tomatoes in half, sprinkle salt and pepper over cut side. (we prefer to slow roast these the night before, for one hour at 160′, though if you are short of time, it works just as well to use raw tomatoes)
Grease rectangle tin with butter and line with pastry.
Arrange bacon over the pastry bottom.  Place tomatoes in a row on each side.
Add a Tablespoon of baked beans to sit beside tomatoes, until the tin is empty.
Crack eggs into the remaining spaces.
Bake for 20-30minutes until pastry is golden.  If you do not like well cooked eggs, add these into the galette at the 15minute mark.
A great addition to this galette can be sliced mushrooms, spinach, tomato relish

Chocolate Caramel Slice made with Paneton “Ready To Use” sweet pastry

Salted Caramel and Chocolate slice (this is truly a “shhhh your secret is safe with us” recipe!

Ingredients:
1x Paneton sweet pastry roll
1 jar of “Bonne Maman – Caramel Spread” or 1 tin of Carnation caramel
1 block of dark chocolate
2 pinches of sea salt flakes

Instructions:

Your pastry will need to be defrosted first (leave in the fridge over night, should do the trick).

Pre-heat oven to 170’.

Line one rectangular slice tin with baking paper.

Cut pastry to neatly fit bass of tin, then gently press into place. You will need to blind bake your pastry base first. To do so, place a sheet of baking paper over the top of pastry and use “ceramic baking beans” to weigh the pastry down (alternately you can use rice or dried beans/legumes to do the same thing)

Bake until golden, approximately 10 minutes, but I recommend checking from 5 minutes (gently lift up the baking paper to see if pastry has cooked through).

Allow pastry base to cool in tin.

While pastry is cooling, melt chocolate until smooth, allow to cool slightly while you are mixing caramel to a spreadable consistency.

Now the fun part, spread caramel over the pastry base, so that it has a smooth top. Then poor over the chocolate and very gently spread over the caramel.

To finish, sprinkle with sea salt flakes. Allow your slice to set in the fridge before cutting.

TIP: You will need a sharp knife dipped in hot water at every cut (this will help cut through the chocolate once it has set)