Olive galette with potato & pine nuts

Fragata stoneless kalamata olives with garlic & rosemaryFragata stoneless manzanilla olives filled with lemon

The galette! A wonderfully rustic French favourite, filled here with the simple delights of potatoes, pine nuts and a mix of olives. When we think of French cuisine, it can be easy to picture perfect Parisian patisseries and elegant a la carte plates. Yet some of the most delicious meals from France come from more rustic roots. Of course, flavour is still the order of the day. And there’s no lack of mouthwatering ingredients in this simple yet scrumptious tart. Puff pastry provides the case. (Don’t forget to brush the edges with melted butter to achieve that irresistible golden brown finish.) Then the filling is a pure celebration of Mediterranean flavours. Garlic and thyme give the potatoes a brilliant depth of flavour. Pine nuts add elegance and bite. The finishing touches of crumbled feta and thyme leaves elevate the whole thing even further. For the olives, variety is your flavoursome friend. Lemon filled Manzanilla olives bring an element of zing, whilst our kalamata olives, seasoned with garlic & rosemary, add an extra hit of flavour. You could, of course, experiment with your own variations of olives. There is no shortage of seasonings, fillings and flavours to choose from with Fragata. You can enjoy the galette both hot and cold. Which means it’s ideal for a midweek meal, with leftovers to tuck into for lunch the following day. (One that your co-workers will be wishing they had.) The sides you serve it with can determine whether it’s a light bite or a more filling meal. It tastes wonderful with anything from a simple side salad to a tray of potatoes and vegetables, roasted with Mediterranean herbs. And perhaps a small glass of French wine to accompany it all. Bon appetit!


  • 300g Puff pastry
  • 25g Butter, melted
  • 300g Potatoes
  • 1/2 Tsp Garlic powder
  • 1/2 Tsp Dried thyme
  • Olive oil
  • Salt & Pepper
  • 1 Tin of Fragata stoneless manzanilla olives filled with lemon
  • 1 Pouch of Fragata stoneless kalamata olives with garlic & rosemary
  • 20g Pine nuts
  • 50g Feta
  • Fresh thyme (optional)


  1. Preheat your oven to 180ºC.
  2. Start by rolling out your puff pastry into a large circle, about half a cm thick. Place it on a lined baking tray and brush with butter.
  3. Peel your potato and slice into thin slices. Put the slices in a bowl and add a drizzle of olive oil, the garlic powder and the dried thyme. Season with a little salt and pepper and toss together until all slices are coated.
  4. Lay the potato on top of the pastry, leaving a couple of inches of pastry uncovered around the edge.
  5. Halve the lemon olives and spread them evenly on top of the potato, then put the kalamata olives (whole) on top of that. Then sprinkle the pine nuts over the top.
  6. Fold the edges of the pastry over the filling, overlapping each new fold. Brush with a little more butter then bake for 50-60 minutes until golden brown.
  7. Once baked, crumble over the feta and some fresh thyme leaves and enjoy!

Recipe by Eleanor @good_food_mood__