Green Vegetable Galette
This quick rustic tart has a beautifully crisp and flaky pastry topped with a creamy spinach sauce, bell peppers, asparagus and peas.
Lunch, Main Course
asparagus, easy, pastry, peas, spinach, tart, vegetarian
I used 4 squares
frozen mixed sliced peppers
frozen asparagus spears
frozen garden peas
x pinch salt (or to taste
x grinding of black pepper
good grating of nutmeg
I used frozen
of sea salt
Place the spinach in a covered bowl to defrost.
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.
Place the peas in another covered bowl to defrost, then get on with making the pastry.
When the spinach has more or less defrosted, add the ricotta, nutmeg, salt and pepper to the bowl stir until everything is well mixed.
Cut butter into flour and salt then either rub between finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
Stir in the yoghurt with a knife until the mixture comes together into a ball,
Cover and leave to rest in the fridge or a cool place for ½ hr.
Roll out on a floured surface into a rough circle to about 4mm in thickness.
Place on a baking tray lined with baking parchment.
Spread the spinach mixture over the pastry leaving about a 5 cm boarder.
Sprinkle the peppers over the base, place the asparagus spears in a radial pattern, then sprinkle over the peas.
Fold the edges inward over the filling, leaving the centre open.
Bake at 200℃ for about 25 minutes when the vegetables should be cooked and the pastry crisp and golden.
Serves 6 - 8 people depending on how hungry they are and what you serve with the tart.
Recipe from Choclette @Tin and Thyme