Dietary
Vegetarian
I’m a little bit obsessed with galettes at the moment, sweet & savoury. This very easy to work with pastry makes a wonderful vehicle for whatever fruit or veg needs using up so perfect for seasonal eating. The rough open shape means they’re ready in a jiffy (no blind baking required) and you probably have all the ingredients to hand.
Ingredients
For the Pastry:
- 250g spelt flour (plain flour works fine too)
- 1Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup water
- 1/4 cup extra virgin olive oil
For the Filling
- 1/2 block feta cheese
- 2 Tbsp Greek yoghurt
- 2 Tbsp olive oil
- Zest and juice of half a lemon
- Salt and pepper to taste
- 6 medium tomatoes, a mix green and red if you like or all red
- Handful of cherry tomatoes
- A handful each of parsley, dill and basil (or whatever green herbs you have)
Method
For the Pastry
- Mix the dry ingredients and the wet ingredients separately. Then gradually sprinkle the liquid over the dry ingredients while constantly mixing….i used a spatula which worked well, a fork would do great. Go in with your hands as it comes together and gently knead until you have a smooth ball of dough. Cover and set aside while you make the filling.
For the Filling
- Pop it all in the food processor or blender and whizz till smooth. You can also mash it with a fork or a masher, some lumps are fine.
- Thinly slice the tomatoes, they need to be thin enough that the liquid evaporates quickly when the galette is baking.
- Roll the pastry out to a rough circle (or whatever shape you fancy), spread the feta all over, leaving a border of 2 to 3 inches.
- Layer the tomatoes on top and fold the remaining pastry over forming your crust (you want the filling sandwiched between the pastry edges).
- Bake at 180 for about 30 minutes. Allow to cool as long as you can bear before slicing and tucking in.
