Savoury Spring Galette

an empty your fridge out & put it in a pie crust

There is so much beauty in savoury pastry, and i’ll admit i haven’t dabbled in that field as of late but this recipe just kind of stumbled into my lap. i was craving something fresh but buttery and crumbly, a hard balance to find for me.

I had some sweet(ish) pastry in my fridge, and a lot of fresh herbs and vegetables i didn’t need for anything particular. I empty out my fridge and i’m left with; lemons, peas, carrots, broccoli, frozen KnNs pastrami, mini potatoes and lots of herbs. This recipe - if you can call it that - is the result of that.

Not all cooking must be monumental sometimes it is practical but it does not mean it’s not delicious. Use this recipe more as a base to explore into savoury pies. Scroll to thee eend to see some more flavour combos you can do

Makes 2 large galettes, serves 6-8 per

Ingredients

• 3-4 mini, salad potatoes (i find mine at Fresh Basket)

• 1/2 a head of broccoli

• 1 large onion

• 3-4 cloves garlic, crushed

• 1/2 a 200g jar garlic & herb labneh

• salt & pepper to taste

• 300g peas, frozen or fresh

• handful of herbs (i used rosemary, thyme, mint and parsley)

• 2 lemons, zested

• 1 lemon, juiced

• 1 large carrot, ribboned (with a peeler)

• 3-4 KnNs pastrami strips

• 100g parmesan cheese

• Assortment of pantry spices (paprika, garlic & onion powder, thyme, chilli etc)

• 1 batch shortcrust dough or store bought puff pastry (half this if you want the same size as my video, that one serves 4)

Method

• Make the shortcrust dough or roll out premade dough, lightly flour surface and roll until 2-3mm thin. You want the dough thin enough so when you fold it over, it’s not a huge crust, otherwise it won’t bake properly.

• Put dough on oiled or parchment lined tray and refrigerate until assembly ingredients are prepared. This will help the dough bake crispier, so keep it cold!

• Prepare ingredients by par-cooking or fully cooking them. Try to use ingredients that are not warm or wet as this can mess with the temperature of your dough. For my version, I did the following

  
  Potatoes - fully boiled, lightly oiled once boiled and add salt & pepper. Cut into half. Leave to cool slightly. Then cut into half
  
  Broccoli - boiled for 3 mins in salted water, cut off the smaller stems, removed them and seasoned with a tsp of soy sauce. Left to cool.

  
  Carrots - Ran a peeler down the carrot lengthwise and created thin long ribbons. Then i threw them in boiling water for 2 minutes just to get them elastic, then once cooled, rolled them around my finger to make a carrot ‘rose’/spiral
  
  Pastrami - pan fry in some oil, get crispy, remove from heat and divide. chop up 3 strips super fine, and the remaining 2 should be chopped up to put on top.

  Peas - fully boil them until tender in salted water, drain and let cool. then add to a food processor, along with seasoning of your choice. Crushed garlic, chilli, parsley, thyme, onion powder, paprika, and garlic powder, lemon zest and salt pep were my go-to. Then blitz till fine, then add cold labneh to your mixture. Blitz again until relatively smooth. if too loose or warm, add to fridge before piping.

• Arranged cooled pea mixture at the base of the pastry, add ontop your ingredients, smushing them in slightly to lock them in place. Then top with all the toppings your heart desires, just try to keep theme spread out, small and light.

• Fold over your pastry to tightly tuck in the ingredients. Whisk 1 egg + 2 tsp cream over the folded up edge. Sprinkle with flakey salt, or everything bagel seasoning

• Bake the pastry at 375C for 15-25 minutes, you want the bottom crust to be baked through and it wet anymore. You can tell by lifting the parchment up to see halfway through. Its okay if it’s not totalled browned but it should be dry.

• Top pastry with freshly grated cheese, lemon zest and a couple of cracks of fresh black pepper. Eat warm & keep refrigerated.
  

  
  
  
  

  
  Other flavour combos:

• Harissa & honey cream cheese with peppers, sun dried tomatoes, sumac & herbs

• Mushroom ricotta with crispy sage leaves, pastrami and potatoes

• Chimichurri cream cheese, topped with corn, peppers, chilli, onion & beef