I'm back with another Plant S Pea Flour recipe and today it is for a Feta and Spring Greens Galette. Check out the recipe below and my top tips for getting the perfect bake every time:
200g Plant S pea flour Salt & Pepper to taste
20g Caster Sugar
150g Butter, cold and cubed
90g plain yogurt
1 tbsp Olive Oil
1 Onion, diced
1 Garlic clove, chopped finely
65g Spring Greens, roughly chopped
40g Spinach, roughly chopped
60g Feta cheese
100g Cream Cheese
1 Egg, Free Range
The How To:
Make your dough - In a food processer, mix together the flour, a pinch of salt, and the sugar, Once well mixed, add in the cold cubed butter and pulse in short bursts until you have a crumbly mixture resembling breadcrumbs. Plop in your your yoghurt and pulse again in short bursts until the dough comes together in a ball.
Tip out onto a flour worksurface. Shape into a flat disc and wrap in clingfilm. Chill in the fridge for approximately 2 hours
Prep your filling - Whilst the dough chills, pour your oil into a hot pan and cook off the onions, garlic, spring greens and spinach. Add in a healthy sprinkle of salt and pepper here and sautée the greens until softened.
Once cooked, tip your greens into a bowl to cool completely. When your greens are cold, dollop in the cream cheese and crumble in the feta. Mix well and your filling is ready to go.
Time to put it all together- When your dough has finished its chill, unwrap and place it onto a floured surface. Roll out in a rough circular shape until approximately 0.5cm thick. Plop your filling in the middle of the dough and spread out leaving a generous border around the edge
Mastering the fold - You want to fold the uncovered edge over itself and onto the filling. Move around in a clockwise direction, folding over sections of the edging to create a rustic finish. The dough should be firm enough to hold itself in shape.
Time to bake - Mix your egg together and give the crust an egg wash all the way around. Pop the galette on a baking sheet and bake in a pre-heated oven at 200 degrees for around 20-25mins.
You are looking for a deep golden brown colour on the crust and the dough to be cooked through.
Depending on ingredients and environments, your dough texture can feel quite different. Keep an eye out for a dough that feels too wet (add a little more flour) or one that isn't coming together at the beginning easily (add a touch more yoghurt.
Dusting the surfaces generously - you don't want the dough sticking at any point!
This base recipe is fab to play with - mix up the fillings and use the same dough to have a completely different meal option each time!!
Let me know if you try it - and what filling options you go for!!
Happy baking xox