Galeta with spinach, green onions, and Adyghe cheese
Description
The recipe won't take much time. Shortcrust pastry contains a large amount of fat, which makes it dense and crumbly. The best fat for this dough is butter. You can also use lard or clarified butter. I strongly advise against replacing butter with margarine. Dough made with margarine will never match the taste and flakiness of butter-based dough.
Instructions
- 1
Step 1
Start by preparing the filling. Sauté finely chopped leek greens in butter, adding a few sprigs of green onion. Once the onions have softened slightly, add the spinach. If using fresh spinach, let it wilt and "collapse" a bit; if frozen, simply thaw it in the pan and warm through. Allow the filling to cool completely.
- 2
Step 2
I always make shortcrust pastry in a food processor. Chill the butter and pulse it in the food processor with flour sifted together with baking powder, salt, sugar, and bran until it resembles crumbs.
- 3
Step 3
Add two egg yolks and 50 ml of very cold water to the crumbs. Process until the dough comes together into a ball.
- 4
Step 4
Roll out the dough on a baking mat or parchment paper, covering it with a sheet of baking paper. Roll the edges slightly thinner than the center. Use a suitable plate to lightly mark the outline of a circle in the center so that your galette turns out more even.
- 5
Step 5
Place the green filling in a circle. Season with salt and pepper to taste.
- 6
Step 6
Cover it with slices of Adyghe cheese. Cut the slices not too thin—about one centimeter thick. Place thin slices of mozzarella toward the center. Finally, sprinkle the very center with grated hard cheese.
- 7
Step 7
Form the galette by folding the edges over the filling and crimping them with pleats. You can brush the edges of the galette with egg.
- 8
Step 8
Bake at 220 degrees until the edges and bottom are golden brown. Then turn off the heat and let it finish cooking in the oven for another 10 minutes.
- 9
Step 9
Serve the galette warm.