Zesty Green Galette With Asparagus & Lemon
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 6 oz plain flour
- 3.5 oz wholemeal spelt flour
- 1 teaspoon fine sea salt
- 5 tablespoons olive oil
- 4.4 fl oz cold water
- dash of plant-based milk
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Preparation
Step 1
Preheat the oven to 180°C fan / 390° F. Place a large flat baking tray into the oven to warm.
Step 2
To make the pastry, sift both of the flours into a large bowl and stir in the salt. Make a well in the centre, then pour in the olive oil and water; gradually mix together until you have a smooth and shiny dough. Shape into a round and chill in the fridge while you prepare the filling ingredients.
Step 3
When you’re ready to assemble the galette, roll the dough between 2 pieces of baking parchment to a roughly 30cm / 12” circle. Remove the top piece of baking parchment; spread the pesto over the pastry, leaving a 3cm / 1¼” border around the edge.
Step 4
Top with the spinach, then the mushrooms and asparagus; drizzle with olive oil and season generously. Fold over the border of the pastry so that it overlaps the filling, pinching gently to keep it in place; brush the border with plant-based milk (optional).
Step 5
Remove the hot baking tray from the oven and transfer the galette, with the baking parchment, onto the tray; bake for 35 minutes. Remove the galette from the oven and scatter over the garlic and pine nuts, then return to the oven for 10 minutes, until everything is golden and the pastry is cooked on the bottom (there should be no raw patches of dough). Cool briefly (if you can wait) and scatter over the lemon zest before serving.
Step 6
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