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Galette with spring greens and ginger
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1kg spring greens, stalks removed
50g unsalted butter
2 garlic cloves, crushed
15g fresh root ginger, grated
1 lemon, zest
6 tbsp ricotta
1 tbsp freshly grated parmigiano reggiano
extra virgin olive oil, to serve
180g plain flour, plus extra for dusting
170g unsalted butter, cubed and chilled
¼ tsp salt
1. For the pastry, put the flour, butter and salt in a food processor and whizz for 5 seconds. The butter should still be in pieces. Add 85ml iced water and whizz for another 5 seconds – just long enough for the dough to start coming together; the butter should still be visible. Remove the dough and gather into a ball. Wrap in baking parchment and chill for 20 minutes.
2. Cut the spring greens into ribbons. Bring a large pan of salted water to the boil. Blanch the greens for 1 minute then drain and leave to cool. Put a pan over a low heat and melt the butter. Add the garlic and ginger; cook for 1 minute, stirring constantly (you don’t want the garlic to brown). Add the greens and gently fry for 10 minutes. Season and stir in the lemon zest. Set aside to cool.
3. On a well-floured surface, roll the pastry dough out into a large oval 0.3cm thick – tiny pieces of butter should still be visible. Transfer the dough to a baking tray and chill for 30 minutes.
4. Preheat the oven to 180˚C, gas mark 4. Put the cooled greens in the centre of the dough. Fold the edges up over the greens to create a 5cm border. Put in the middle of the oven and bake for 1 hour, or until the pastry is golden brown and very crunchy; it will lose some of its moisture during the baking process. Remove from the oven and spoon over the ricotta, sprinkle with the grated cheese, grind over some black pepper and drizzle over a little olive oil before serving.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 2255kJ
This recipe was first published in March 2019.