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Green Vegetable Galette with Flaky Pastry

Green Vegetable Galette 2

Dinner, Sponsored Post, Tart | 9th March 2016 | By

It’s been many a year since I set foot in an Iceland shop. I moved back down to Cornwall from Leamington Spa nearly twenty years ago and I certainly haven’t been to one since then. However, when I was challenged to “Go Frozen with Iceland” and create a tasty and nutritious meal, an idea for a green vegetable galette  sprang to mind. It was time to track down an Iceland store and see what I could find.

My memory of Iceland was principally of ready meals and foods I didn’t really want to eat. Times change, of course and modern freezing techniques have improved. Frozen food can often be more nutritious than fresh. This is especially true of fruit and vegetables which often get transported long distances and then sit around in shops for days or weeks before being bought and finally consumed. Freezing food almost immediately after picking seals in the nutrients and preserves freshness – that’s the Power of Frozen.

Vegetable Galette

As with so many of my preconceptions, I was wrong about Iceland. Yes it has ready meals and yes it has plenty of meaty offerings, but it also has a really good selection of vegetables. One of the first things to greet me when I entered the store, was a rack of fresh fruit and vegetables, I really wasn’t expecting that. However, I was there for the #PowerofFrozen, so I continued on to the frozen vegetable section to see what might be on offer. I was delighted to see several freezers packed with a good variety of vegetables. I was particularly surprised to see bags of kale leaves, packs of chopped herbs and most exciting of all asparagus spears. Iceland is Niceland.

#PowerofFrozen

For my green vegetable galette, I ended up choosing spinach, parsley, sliced mixed peppers, peas and asparagus spears – all frozen of course. I was a bit sad not to take the kale, but I didn’t think I’d manage to squeeze it into my freezer. Next time.

I was so obsessed with vegetables during my visit, I completely omitted to look in the fruit section. It’s only recently, I realised there was such a thing as frozen berries and I like to keep some on hand as they make such a great addition to smoothies. A 500g bag of mixed berries, I’ve now found, only costs Β£1.50 at Iceland. What a bargain. In fact I thought all of the prices I saw were very reasonable. I can see another trip to England coming up soon. To find out exactly what Iceland has on offer, head to one of their stores or visit their Power of Frozen website.

Vegetable Galette

Apart from a bag of peas and more recently frozen berries, I’d not really thought about stocking frozen veg in the freezer. But what a great way to create speedy suppers or meals when there just isn’t any fresh veg in the house. We often resort to cheese on toast in such circumstances, but how much better to be able to create a quick meal with nutritious vegetables. I found it a real treat when making my green vegetable galette, not to have to spend ages washing, peeling and chopping. And of course, frozen veg can cut down on food waste. Less thrown out from the supermarkets and less of that those forgotten bits and pieces in the back of our fridges.

Vegetable Galette

The vegetable galette was a complete triumph. If it hadn’t been for the sounds of oohing and ahhing, it would have been eaten in blissful silence. Beautiful crisp wholemeal flaky pastry embraced a perfectly cooked and very tasty filling and topping. Not a soggy bottom in sight. Mary Berry would surely approve. We ate it warm from the oven, warmed up again the next day and then cold the day after that. All ways were good. Whilst it’s true there’s a lot of butter in the pastry, there’s very little fat in the rest. The spinach is mixed with ricotta cheese, which is naturally low in fat and less than a tbsp of olive oil was drizzled over the peppers and asparagus. It’s a great way to get a few extra veg into fussy eaters, who might not spot that the filling is actually made of spinach. Pizza, eat your heart out.

Green Vegetable Galette
Serves 8
This quick rustic tart has a beautifully crisp and flaky pastry topped with a creamy spinach sauce, bell peppers, asparagus and peas.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Filling
  1. 200g frozen spinach (I used 4 squares)
  2. 100g frozen mixed sliced peppers
  3. 8 frozen asparagus spears
  4. 50g frozen garden peas
  5. 1 tbsp olive oil
  6. 1/2 tsp dried oregano
  7. 2 x pinch salt (or to taste
  8. 2 x grinding of black pepper
  9. good grating of nutmeg
  10. 1 tsp chopped parsley (I used frozen)
  11. 200g ricotta cheese
Pastry
  1. 125g wholemeal flour
  2. 125g plain flour
  3. 150g unsalted butter
  4. pinch of sea salt
  5. 4 tbsp yoghurt
Filling
  1. Place the spinach in a covered bowl to defrost.
  2. Place the peppers and asparagus in another covered bowl. Sprinkle on a pinch of salt, the oregano and a grinding of pepper then drizzle with the olive oil. Leave to defrost.
  3. Place the peas in another covered bowl to defrost, then get on with making the pastry.
  4. When the spinach has more or less defrosted, add the ricotta, nutmeg, salt and pepper to the bowl stir until everything is well mixed.
Pastry
  1. Cut butter into flour, salt and cinnamon and either rub between finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
  2. Stir in the yoghurt with a knife until the mixture comes together into a ball,
  3. Cover and leave to rest in the fridge or a cool place for Β½ hr.
  4. Roll out on a floured surface into a rough circle to about 4mm in thickness.
  5. Place on a baking tray lined with baking parchment.
  6. Spread the spinach mixture over the pastry leaving about a 5 cm boarder.
  7. Sprinkle the peppers over the base, place the asparagus spears in a radial pattern, then sprinkle over the peas.
  8. Fold the edges inward over the filling, leaving the centre open.
  9. Bake at 200℃ for about 25 minutes when the vegetables should be cooked and the pastry crisp and golden.
Notes
  1. Serves 6 - 8 people depending on how hungry they are and what you serve with the tart.
Tin and Thyme http://tinandthyme.uk/
I’m sending my green vegetable galette off to the following:
Other #PowerofFrozen recipes you might like

I was commissioned by Iceland to create a recipe using some of their products. I was not expected to write a positive review and all opinions are, as always, my own.

Comments

  1. Leave a Reply

    Jacqueline Meldrum
    9th March 2016

    Oh and thanks for linking to Meat Free Monday (I’ll definitely be featuring this!) and for linking to me πŸ™‚

  2. Leave a Reply

    Kavey
    9th March 2016

    Love how fresh and vibrant the vegetables look even after cooking. Makes it look so appealing!

    • Leave a Reply

      Choclette
      9th March 2016

      Thanks Kavey. Nothing worse than oversewed grey looking vegetables πŸ™

  3. Leave a Reply

    Bintu | Recipes From A Pantry
    9th March 2016

    All that vegetabe goodness in a simple gallette. Love it. My freezer is also stocked full of Iceland frozen vegetables which I have been making good use of.

    • Leave a Reply

      Choclette
      9th March 2016

      Thanks Bintu. Having all that veg in the freezer gives me a nice sense of security πŸ™‚

  4. Leave a Reply

    Helen
    9th March 2016

    That looks so inviting and delicious – packed with yummy vegetables. It’s ages since I’ve made a galette but I can see one happening again soon!

    • Leave a Reply

      Choclette
      9th March 2016

      Thanks Helen. I’d only made fruit ones before this, but I can see this becoming a regular – was so delicious.

  5. Leave a Reply

    Nadia
    9th March 2016

    Ooo looks delicious! Love all the different types of veg you added πŸ™‚

    • Leave a Reply

      Choclette
      9th March 2016

      Oh, wouldn’t it be great if we could get healthier by just looking at good food Cathy?

  6. Leave a Reply

    shaheen
    9th March 2016

    I have to admit, I don’t do frozen food much other than peas – but this a a stunner. Thanks also for sharing with EatYourGreens

    • Leave a Reply

      Choclette
      9th March 2016

      I didn’t before either Shaheen, but I think I might just be stocking a bit more now πŸ™‚

  7. Leave a Reply

    munchies and munchkins
    9th March 2016

    I went in to my local Iceland at Christmas time to pick up some prosecco as it was on offer and it was the first time I had been in for at least 9/10 years and I was so impressed at the changes. You have just reminded me to make a return visit even if just for the asparagus spears! This galette looks gorgeous and so full of veg it makes you feel good just looking at it. x

    • Leave a Reply

      Choclette
      9th March 2016

      Hehe, would love to feel healthier by just looking at food. Yes, Iceland wasn’t at all how I remembered it. I’m looking forward to exploring some of the other freezers.

  8. Leave a Reply

    Kate - gluten free alchemist
    12th March 2016

    You know….. I’ve never actually made a galette! It looks yum!
    And….. If I’m honest, I struggle with going into Iceland…… not sure why…. But hey…… if the frozen fruit and veg is that cheap, maybe I should try crossing the threshold!

    • Leave a Reply

      Choclette
      13th March 2016

      Oh Kate, you’ve cracked gluten free pastry, so you must have a go. Since I made my first last year, it’s become my favourite form of tart.

  9. Leave a Reply

    Jenn
    13th March 2016

    This looks so good! Perfect for spring! Would be a wonderful for an Easter brunch. Love the peas on there…my fave!

    • Leave a Reply

      Choclette
      13th March 2016

      Thanks Jenn. Galettes have become my favourite sort of tart since I made my first one last year.

  10. Leave a Reply

    Sophie
    15th March 2016

    ooh that looks really tasty! I’m delighted to discover your blog: food and my home county- Cornwall! Two of my favourite things! And to top it off, we live just around the corner from an Iceland so I might have a crack at this recipe. Thanks for the inspiration

    • Leave a Reply

      Choclette
      15th March 2016

      Thanks very much Sophie. Where do you hail from in Cornwall? The tart is super tasty and if you’re using frozen veg, it’s only the pastry that needs sorting out.

  11. Leave a Reply

    ManjiriK
    21st March 2016

    I love this recipe, very creative and guess what I just got myself a huge bag of frozen kale for all of Β£1 yesterday from my local Iceland, I am so happy that I can literally walk to Iceland everyday!
    Thanks for linking up with #CreditCrunchMunch!

    • Leave a Reply

      Choclette
      22nd March 2016

      Haha yes, it’s a brilliant find Manjiri. Glad you like my galette – we did too πŸ™‚

  12. Leave a Reply

    Elizabeth
    4th May 2016

    MMm this sounds so lovely, vibrant and nutritious! Thank you for sharing with the no waste food challenge πŸ™‚

    • Leave a Reply

      Choclette
      4th May 2016

      Thanks Elizabeth, I’m not sure which I prefer, this or my asparagoose tarts.

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