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Recipe

FLAKEY SPRINGTIME GALETTE

Ingredients: 

  • 100grams Cold Butter
  • 170grams Plain Flour
  • 65-80mls Cold Water
  • ½ teaspoon of salt
  • 1 spring garlic
  • 1 bunch of rainbow chard
  • Half a red onion
  • Botanical Cuisine macadamia fetta
  • Blanched broadbeans

Pastry Method

  1. Crumble the butter into the flour using your fingertips. Work the butter into the flour until you have bean-sized lumps. Begin to rub the dough between the palms of your hands as if trying to wipe your hands off. This is what creates those thin sheets of butter that form flaky layers.
  2. Add half the cold water and mix with your hands. Try not to stretch or knead the dough; you just want it to come together. If it comes together easily without any dry, floury spots, then it has enough water. If there are some powdery, dry clumps, add a bit more water until everything comes together. Wrap the dough in plastic wrap and press it into a disc place in the fridge to rest for at least 30 minutes.
  3. Roll the dough out from the centre in all directions, trying to keep the round shape as much as possible. Continue rolling and rotating the dough to ensure it doesn’t stick. until it reaches a diameter of 33 cm (13 in) and a thickness of 2 mm (⅛ in). Use a little extra flour when rolling to prevent it sticking. Then add your filling.

To Assemble

  1. Smear a generous amount of macadamia fetta on the base of the galette and then spread the topping on, making sure you leave a couple of centimetres gap from the edge to fold the pastry later.
  2. Gently grab one side of the pastry and fold it over, then grab the next bit and press it onto the already folded bit of pastry. Keep doing this around until all pastry is folded. Top with an egg wash and pop it in the oven on around 200C until brown and crispy.
  3. Serve with smashed broad beans and macadamia fetta. (Broadbean smash was simply blanched broad beans smashed together with some botanical cuisine macadamia fetta. )