PREP TIME: 1hr, 20minutes
COOK TIME: 45 minutes
Flaky Pie Dough:
210g butter, chilled
300g all-purpose flour
1 tbsp caster sugar
1 1/4 tsp salt 1/4 cup iced water + 2 tbsp (if needed)
4 packed cups of silverbeet/kale/spinach
Olive oil 3 cloves of garlic
Salt to season
1 tbsp fresh thyme
20g parmesan, grated
Salt and pepper, to taste
4-6 tomatoes* (different colours and sizes)
2 tbsp feta
1 tbsp fresh thyme
Pepper to taste
3 tbsp Smoky Kāpeti
Optional: parmesan + egg yolk / water *Alternatively you could use 1 large zucchini sliced into the rounds.
Make the dough: it’s easier to make than you’d think! Tastes better than store bought, but you can use a savoury pastry from the supermarket to save some time.
Add flour, sugar and salt into a bowl and mix. Cut cold butter into small cubes. Add half of the butter into the bowl and use hands to rub into the flour, until you have a sandy texture. Add the other half to the butter into the bowl and rub the butter into the flour but you’ll want to leave them as bigger lumps to help create a more flaky pastry when baked.
Add 1/4 cup cold water and mix with hands. The dough should come together, but not feel overly sticky. If the dough feels dry and crumbles, add extra water as you go.
Turnout onto a lightly floured bench. Dust the a rolling pin with flour and roll dough out into a rectangle. Fold the dough into thirds (like you would a letter going into an envelope). Roll the dough out again and repeat the folding one more time. Wrap the dough and store in the fridge for 1 hour. You can also make the pastry the day before.
Prepare the filling: Chop leafy greens and crush/finely cut garlic. Heat a large pan with olive oil on medium. Add greens and garlic and pan fry until greens have wilted down.
In a bowl add ricotta, fresh thyme, grated parmesan, salt and pepper. Mix to combine all ingredients. Cover and store in the fridge.
Assemble the galette: pre-heat the oven to 180 degrees C. Place the chilled dough onto a lightly floured sheet of baking paper. Lightly dust the rolling pin and roll the dough out into a large circle, approximately 4-5mm thick.
Spread ricotta over the pastry, leaving a 2cm boarder. Evenly distribute greens over the top, followed by crumbled feta. Fold the edges of the pastry over and use your hands to shape the galette it into a circle.
Place sliced tomatoes on top.
Optional: mix 1 egg yolk with 1 tsp of water and brush the pastry. Add an extra sprinkle of grated parmesan to the crust.
Slide the galette onto a baking tray by pulling the baking paper underneath. Bake for 40-45 minutes until the pastry on the bottom is golden/cooked. Remove from the oven and top with Smoky Kāpeti.