Greens Galette

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Greens Galette

Yield: 6-8

Ingredients

• 1 disc TPG dough
• 3 tablespoons olive oil
• 1 kg greens, mix of spinach, silverbeet/swiss chard, mustard greens etc, chopped roughly (if using silverbeet, separate the leaves from the stalks and slice up the stalks into 2-3cm pieces)
• 1 large brown onion, sliced
• 6-8 cloves garlic, sliced
• 6 stalks spring onion, whites and greens sliced thinly
• 250g feta, preferably a crumbly variety
• 1 teaspoon chilli flake, or to taste
• Salt & pepper to taste
• ¼ cup chopped dill
• 2 eggs, lightly beaten
• 6 eggs (optional)

Instructions

1. Preheat oven to 190C (170C fan forced). To make the filling, start by heating a large fry pan (ideally one that is wide and open to prevent the greens from stewing) on medium heat with olive oil and place in the onions. Sweat the onions and silverbeet stalks (if using) and cook until softened but not brown.
2. Add in garlic and cook together until the garlic is softened and the onions start to caramelize on the edges a little.
3. Turn the heat to medium high, add in all the greens and carefully mix/toss so that the onion mixture comes to the top and greens get the heat of the hot pan. Do this until all the greens have wilted and most of the water has evaporated.
4. Remove from heat, add in spring onion, chilli flake, dill and crumble in half the feta. Mix well, taste for seasoning and set aside to cool slightly.
5. Meanwhile, lightly flour your bench and roll out the pastry to a rough rectangle, about 2-3mm in thickness. Be sure to move/rotate the pastry every so often, dust with a little flour underneath and on top to stop it sticking. If at any point the pastry cracks, tears or breaks, simply patch it back up.
6. Carefully transfer the pastry onto a baking tray, lined with baking paper/parchment paper.
7. Add the beaten eggs to the greens mixture and combine well. Spoon the greens onto the center of the galette dough and spread out evenly, leaving 2-3 cm around the edge. Then carefully fold up the edges of the dough, to encase the sides of the galette.
8. If you are using the additional 6 eggs, using the back of a tablespoon, make 6 dips in the surface of the greens. This is where we will crack the into eggs later.
9. Crumble the top with the remaining feta and bake in the bottom third of the oven for 1 hour or until golden brown. If you are using the additional eggs, remove the tart at the 40-45 minute mark and crack the eggs into the dips. Season the tops of the eggs with salt and pepper, return to the oven onto the middle rack and cook for a further 15-20 minutes, or until the eggs are done to your liking.
10. Let cool for 10-15 minutes before slicing and serve with a salad. This galette can also be eaten at room temperature and reheats well as left overs in the microwave or oven.

http://naziahrana.com/recipes/greens-galette

Pie, Tart, Galette, Vegetarian

Vegetables