And in a scary double up I also made the chocolate croissants and the moonblush tomatoes! Thing is, I can see why Laura did it this way, you get the frozen pastry to make the gallette, you have spare sheets so you make the chocolate croissants (and I ALWAYS have bars of 70% chocolate in my pantry, I consider it vital!)
and of course the oven is at 220C so you bang in the tomatoes and turn it off! Brilliant!The galette is a simple combination of nectarines and blueberry on preprepared rolled puff pastry, score the edges to get it to puff up, smear the pastry with jam mixed with a little cream (I used my tayberry jam for this, Nigella suggests apricot), lay on fruit, dust with sugar (I used vanilla sugar) and bake for 15 mins at 220C.
The croissants are just a case of cutting triangles of the same pastry placing a square of chocolated in the middle and rolling up to form a crescent, have the point facing away and it will work out just fine. Then it's just a case of brushing them with a little beaten egg and baking them at 220c for 12-15 mins.The tomatoes get sprinkled with olive oil, salt, pepper and sugar. Nigella suggest dried thyme as well, but I didn't have any so drizzled on some balsamic. I didn't read the recipe properly and I used large tomatoes, which should have been cut up smaller, so after leaving them over night and thinking they didn't look 'done' enough I put them on at 100c for another hour or so. They are just lovely.
They were all a doddle, quick and so yummy, I took the galette to a friends for dessert and served it with mascarpone. Heaven!
You can check out Laura too at http://www.hungryandfrozen.blogspot.com/