Fry 4 chopped garlic cloves, 1 chopped white onion, 1 chopped spicy little pepper and 1 fennel in a drizzle of olive oil. Add 1 teaspoon of ras el hanout, 1 teaspoon of dried basil and some salt. Bake and add 200 grams of chicken minced meat. Bake until everything is well cooked. Add 200 ml of milk and allow to cook. Thicken the mixture with corn starch and cool down. Mix with 1 egg. Taste, add pepper and salt.
Prepare 250 grams of halved cherry tomatoes in the oven on baking paper. Add some dried basil and bake for 20 mins at 180°. Cool down.
Put a round puff pastry on baking paper. Spread the meat/fennel mixture on the dough and leave the outer circle of 5 cm free. Cut 150 grams of mozzarella in cubes. Spread the cubes along the mixture and a few on the mixture. Smear egg yolk on the outer circle and fold this part on the mozzarella. Press and spread egg yolk on the outer part. Bake in the oven at 180° for 45 mins, until golden brown. Finish with 2 table spoons of grinded, roasted unsalted pistachio nuts.
PS If you see the galette is opening during the baking process, try to close it again (the support of a large spring form for a few mins can help ;-)). In this case the filling is probably too fluid or too much.