Mary Berry’s Italian galette

A quick and easy way to make a savoury tart. Using shop-bought puff pastry is a joy
– be sure to buy the all-butter variety as this is the real deal with the best flavour. Serve the Italian galette with a large salad or slaw.

Mary Berry Italian galette
Georgia Glynn Smith


PREP TIME: 15 minutes, plus chilling

COOK TIME: 20-25 minutes

plain flour, for dusting
1 x 320g packet of ready-rolled all-butter puff pastry
1 egg, beaten
2 tbsp sun-dried tomato paste
1 x 200g goat’s cheese log, cut into thin slices
200g (7oz) cherry tomatoes, halved
25g (1oz) pitted green olives
1 tsp thyme leaves
6 slices of parma ham


rocket leaves
a few parmesan shavings (optional)
olive oil and balsamic glaze, for drizzling

1. Preheat the oven to 220C/fan 200C/gas 7 and line a large baking sheet with baking paper.

2. Scatter a little flour on your worktop, sit the puff pastry on top and re-roll into a circle about 28cm (11in) in diameter. Crimp the edges to give a twisted, rope-like effect, then brush the edges with beaten egg. Transfer to the prepared baking sheet and place in the fridge to chill for 10 minutes, if time allows. 

3. Prick the base of the pastry all over with a fork, then use the back of a spoon to spread with the sun-dried tomato paste. Arrange the goat’s cheese slices on top and season with a little salt and pepper (see note), then scatter over the tomatoes, olives and thyme leaves. 

4. Bake on the top shelf of the oven for 15 minutes. 

5. Remove from the oven, scrunch up each slice of ham and arrange on top of the galette. Return to the oven to cook for another 5-10 minutes or until the ham is crispy and the pastry is golden underneath (see note).

6. Scatter with rocket leaves and parmesan shavings, if you like, and drizzle over a little olive oil and balsamic glaze to serve.


Be careful not to over-season with salt as the olives and parma ham can be quite salty. 

To make sure the pastry base is cooked right to the centre, lift an edge carefully with a palette knife to check that it is an even golden colour underneath.


The galette can be assembled 2-3 hours before baking and kept in the fridge.


Not suitable for freezing.

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