Good Housekeeping (UK)

Buckwheat and Greens Galette

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The buckwheat gives this pastry a nutty taste. Swap the asparagus for tenderstem broccoli, if you like. Hands-on time 25min, plus chilling. Cooking time about 40min. Serves 4

FOR THE PASTRY

● 100g buckwheat flour

● 100g plain flour, plus extra to dust

● 110g unsalted butter, chilled and chopped

● 1 medium egg, beaten

FOR THE FILLING

● 200g baby spinach

● 150g full-fat cream cheese

● 50g Cheddar, grated

● Finely grated zest 1 and juice

● ½ lemon

● 200g asparagus, trimmed and roughly chopped

● 1tsp olive oil

● 1 medium egg, beaten

1 First, make the pastry. In a food processor, pulse the flours and ¼tsp fine salt until combined.

Add the butter and pulse until the mixture resembles fine breadcrumb­s. Alternativ­ely, mix the dry ingredient­s in a large bowl and rub in the butter with your fingers. Add the egg and pulse/mix until pastry comes together. Tip on to a work surface, shape into a disc, wrap and chill for 30min.

2 Meanwhile, make the filling. Put spinach into a colander in the sink and pour over a full kettle of just-boiled water to wilt. When cool enough to handle, lift up handfuls of spinach and firmly squeeze out excess moisture.

3 In a medium bowl, mix the squeezed spinach, cream cheese, Cheddar, lemon zest and juice and some seasoning. In another bowl, toss the asparagus with the oil.

4 Lightly flour a large sheet of baking parchment and roll out pastry on it to a rough 35cm circle. Slide pastry on its parchment on to a large baking sheet. Spread over the spinach mixture, leaving a 5cm border around the sides. Arrange asparagus on the filling, then fold in the pastry so it just starts to cover the filling (don’t worry if it looks a little rustic). Chill for 30min.

5 Preheat oven to 190°C (170°C fan) mark 5. Brush folded pastry with beaten

egg. Cook galette for 30-40min, or until pastry is golden brown. Serve. PER SERVING 594cals, 17g protein, 41g fat (24g saturates), 38g carbs (3g total sugars), 4g fibre

GET AHEAD Make pastry up to a day ahead. Chill. To serve, allow pastry to soften at room temperatur­e for 15min before continuing recipe.

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