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Savoury galette

Savoury galette

Published on August 20, 2020 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

If you’re familiar with my stories you will know that I have long since been trying to overcome my inhibitions of working with pastry. This savoury galette was something that has been on my mind, thanks to a fellow food blogger/photographer on Instagram. Aimee twigger makes the most beautiful galettes on a regular basis using the most gorgeous local produce.

Her pictures are worth more than a 1000 words…in fact they are so beautiful that poems should be written in their praise !

The recipe for the pastry is from her.The filling is one which I have been making for many years and which is well liked. It’s a ricotta bake of sorts and suited this galette perfectly.The pastry is so light and crumbly ,it is definitely a dish worth making.

Don’t let the list of ingredients or method scare you, this is one super simple recipe !

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Recipe
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Ingredients

  • Butter-100 gms
  • Emmer flour-220gms
  • Parmesan-30 gms +40 gms
  • Salt -1 tsp
  • Ricotta-200gms
  • Pepper- frshly cracked
  • Nutmeg- grated-1/4 tsp
  • Fresh spinach leaves- 150 gms- chopped
  • Onion-1 chopped fine
  • Eggs- 2 + 1 beaten
  • Tomatoes- 3 ,sliced into rounds
  • Broccoli- 150-200 gms ,cut into florets
  • Extra virgin olive oil-2 Tbsp +1 Tbsp
  • Basil leaves- 1/2 C

Instructions

  1. Pre-heat the oven to 180 degrees C
  2. Grease a baking pan and cover it with parchment paper
  3. In a deep bowl add the flour and crumble in the butter until the mix looks like breadcrumbs
  4. Mix in the 30 gms parmesan . Add the beaten egg and bring the dough together into a ball. Do not knead. Refrigerate for 20 minutes only.
  5. In a medium sized pan, saute the onions until soft. Add the spinach and saute until just wilted. Drain off the excess water. Let the mixture cool
  6. Take a deep bowl and beat the ricotta,remaining parmesan, salt, pepper and nutmeg. Beat well. Add 1 egg and beat again. Mix in the cooled spinach and onion mixture.
  7. Take out the pastry and leave it out for 5 minutes.
  8. Take the other egg, beat it and set aside in a dish.
  9. Roll out the pastry to medium thickness. Spoon over a layer of the ricotta spinach filling. Top with the sliced tomatoes and broccoli. Add some torn basil ( herbs of choice) Reserve the rest for later.. Sprinkle over some salt and pepper. Fold the sides of the pastry dough over the filling and the vegetables,leaving the centre open.
  10. Brush well with the beaten egg all over the pastry and add any remaining egg over the tomatoes and broccoli. Bake until golden and the veggies are well roasted
  11. Add fresh basil before serving. Cut into wedges.

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