SILVERBEET GALETTE

SERVES 6–8

“A galette is a savoury or sweet free-form pie that is easy to assemble, requires minimal technique and is very forgiving for those (like us!) without pastry skills. You can fill a galette with nearly any damn thing you like. We love mushrooms in autumn, tomatoes in summer and, of course, silverbeet (Swiss chard) in winter.”

3 cups (350g) sauteéed silverbeet Milk or 1 egg, beaten

Olive oil, to drizzle Chopped parsley and dill, to serve

SOUR CREAM PASTRY

12/ 3 cups (250g) plain flour, plus extra to

dust

1 tsp salt

200g cold butter, roughly chopped 120g sour cream

For the sour cream pastry, combine the flour and salt in a food processor, then add the butter and pulse until the mixture resembles sand. Add the sour cream and pulse until the mixture forms a dough ball. Wrap in plastic wrap and set aside in the fridge for at least 30 minutes. Preheat oven to 180°C.

Roll out the dough on a lightly floured workbench to a 40cm circle. Transfer the dough circle to a large lined baking tray. Spread the sauteed silverbeet over the dough, leaving a 5cm border. Fold the edges over to partially enclose the filling, overlapping the dough as needed. Brush the dough with milk or beaten egg, then bake the galette for 35- 45 minutes or until golden. Drizzle olive oil over the top, finish with chopped herbs and serve.

HERBY PEA PUREE MAKES 400G

“For easy, thrifty midweek meals, make this pea puree. It’s a staple in both our houses as an alternative to pesto, and it’s great on toast or baked potatoes, with pasta or warm potato salad, or in soups or a pea and ham toastie.”

Heat 1 tbs olive oil in a frypan and saute

1 small chopped onion for 4-5 minutes, until soft and sweet. Add 1 crushed garlic clove, 1 tbs lemon zest, 3 tbs chopped herbs such as dill, parsley, celery leaves or mint, and 1 tsp dried thyme or oregano. Saute for 1 minute until fragrant, then add 2 cups (310g) thawed frozen peas and mix well.

Pour in 200ml beef bone stock (recipe p 125) or good vegetable stock and a pinch of salt and pepper. Simmer over low heat for 10 minutes. Transfer the pea mixture to a food processor or use a stick blender and blend to a rough puree. Store in a jar or airtight container in the fridge for 3- 4 days.