Name: Chorizo and potato galette with green olives
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 (sheets) puff pastry; 2 tablespoon olive oil; 2 clove garlic, chopped finely; 1/2 teaspoon sweet paprika; 2 teaspoon coarsely chopped fresh rosemary; 2 unpeeled potatoes (140g); 125 gram (4 ounces) cured chorizo sausage, sliced thinly; 1/4 red onion (25g), sliced thinly; 1/3 cup (90g) roasted capsicum (bell pepper) strips; 3/4 cup (90g) drained marinated green olives; 1/4 cup fresh flat-leaf parsley leaves

Chorizo and potato galette with green olives

This light and crispy potato galette has a definite Spanish flavour, thanks to the chorizo, olives and paprika that tops it. A quick and easy dish that's perfect for a light summer lunch with friends.

Serves 4

Cook

30M

Ingredients

2 (sheets) puff pastry

2 tablespoon olive oil

2 clove garlic, chopped finely

1/2 teaspoon sweet paprika

2 teaspoon coarsely chopped fresh rosemary

2 unpeeled potatoes (140g)

125 gram (4 ounces) cured chorizo sausage, sliced thinly

1/4 red onion (25g), sliced thinly

1/3 cup (90g) roasted capsicum (bell pepper) strips

3/4 cup (90g) drained marinated green olives

1/4 cup fresh flat-leaf parsley leaves

Method

1.Preheat oven to 220°C/425°F. Line two oven trays with baking paper.

2.Place pastry on trays. Combine oil, garlic, paprika and rosemary in small bowl. Brush half the oil mixture over pastry, leaving a 1cm (½-inch) border.

3.Slice potatoes thinly using mandolin or V-slicer. Top pastry pieces with single layer of potato; brush with remaining oil mixture; season.

4.Bake 10 minutes. Top with chorizo, onion and capsicum; bake about 10 minutes or until pastry is crisp.

5.Top galettes with olives and parsley.

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