Pistachio Basil Pesto
Garlic Clove
Fresh Basil	g
Lemon Zest	tsp
Pistachios	g
Olive Oil	ml
Parmesan Cheese	g
Salt & Pepper to taste
Galette
Puff Pastry
Gruyère Cheese	g
Fontina Cheese	g
Yukon Gold Potatoes
Olive Oil	tbsp
Fresh Thyme	tbsp
Egg
Ice Water	tbsp
Honey	tbsp
Sea Salt
Salt & Pepper to taste

1. Peel the garlic and wash the basil, shake dry and chop coarsely together with the garlic. Combine all ingredients in a food processor or blender and blend until mostly smooth. Taste and season with salt and pepper.
2. Preheat the oven to 200 ºC and line a baking sheet with parchment paper. Wash the potatoes, dry, and cut into fine thin slices.
3. On a lightly floured surface, roll the pastry out into a rectangle and transfer to the prepared baking sheet. Prick the pastry with the tines of a fork.
4. Spread the pastry dough with the basil pistachio pesto, leaving a 2 cm border around the edges of the dough. Top with the cheeses.
5. Wash the thyme, shake dry and pluck the leaves from the stems. In a medium bowl, toss the potatoes with the olive oil, and thyme. Season with salt and pepper. Arrange the potatoes in an even layer over the cheese, leaving a 2 cm border. Fold the edges up and over the potatoes.
6. In a small bowl, whisk the egg with the ice water and brush the edges of the pastry with egg. Transfer to the oven and bake for 25-30 minutes or until golden brown.
7. Remove the galette from the oven and top with sea salt and a drizzle of honey.

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