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Mini galette Pasqualina
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by Elly Pear
For the pastry
260g plain flour, plus extra for dusting
70ml extra virgin olive oil
½ tsp Maldon Sea Salt Flakes
For the filling
2 x 200g packs Swiss chard
1 medium onion, finely diced
1 tbsp olive oil
1 British Blacktail Free Range Medium Egg, plus
1 beaten yolk for glazing
250g tub ricotta
2 tbsp Parmigiano Reggiano, finely grated
1-2 cloves garlic, finely grated
1 lemon, finely grated zest
½ tsp nutmeg, finely grated
4 quail’s eggs
1. For the pastry, add the flour, olive oil and salt to a food processor and pulse to form a coarse crumb. Gradually add up to 130ml cold water until the dough comes together (you might not need it all). Transfer the dough to a floured surface and knead until smooth. Wrap and chill for an hour before using.
2. For the filling, trim the ends from the chard and wash well. Preheat the oven to 200°C, gas mark 6. Bring a large pan of water to the boil. Add a big pinch of salt. Working in batches, blanch the chard by dunking it into the boiling water for 1½-2 minutes at a time, until the stems have slightly softened. Remove using tongs and refresh in a large bowl of iced water to stop the cooking. Drain and tip onto a clean tea towel. Twist the tea towel to squeeze as much moisture as possible from the wilted chard, then chop it finely.
3. Soften the onion in the olive oil over a medium heat for 10 minutes until golden brown, reducing the heat if needed, then remove. In a large bowl, whisk the egg then add the ricotta, Parmigiano, garlic, lemon zest, nutmeg, cooked chard and softened onion. Season and mix to combine.
4. After the dough has chilled for an hour, divide it into four. Roll each piece out on a floured surface until it is 20cm across. Lay the pastry circles on a baking tray lined with baking paper. You will probably need to use two large trays to fit them all on.
5. Spoon 1/4 of the filling into the centre of one of the pastry circles and spread it out, leaving a 2cm border around the outside. Work your way around the filling, folding and pleating the pastry up to encase it. Repeat with the remaining pastry and filling.
6. Using a pastry brush, glaze the pastry edges with egg yolk, bake for 20 minutes, then remove from the oven. Using a teaspoon, make a small dent in the centre of each galette and crack in a quail’s egg. Return to the oven for 3-4 minutes, until the white of the egg has set. Serve immediately, or when just warm.
Typical values per serving:
This recipe was first published in April 2021.