Super Green Galette/Roast Beet Salad with Herby Yogurt

Tue, 22 February 2022

Chef: Aisling Larkin

 

 

Super Green Galette

A delicious seasonal & sustainable savoury tart. This rustic and simple galette is made using a spelt and olive pastry and is filled with a creamy ricotta and super greens filling. Serves with the delicious roast beetroot salad this is the perfect spring supper.

 

Spelt & Olive Oil Pastry

150g spelt flour

100g high fibre flour

½ tsp sea salt

75g butter

50mls olive oil

50mls ice cold water ( approx )

 

Filling

1 tbsp olive oil

1 tbsp butter

1 leek

400g chard and spinach

2 cloves garlic

250g ricotta

Zest ½ lemon

50g parmesan

½ tsp sea salt & black pepper

2 eggs

20g Sesame seeds or almonds & ¼ seaweed salt

 

Method

• Pastry: Combine the flour and salt together. Rub in the butter until it forms a soft crumb. Stir in the olive oil and cold water. Knead gently, wrap and chill for at least 30 minutes.

• Filling: Prepare the vegetables. Wash the leeks and chop into small circles. Peel and crush the garlic. Warm the oil and butter and gently saute the leek and garlic for 15 minutes on a low slow heat.

• Remove the kale and chard from the stalks. Wash and pat dry. Bring a saucepan of water to the boil. Have a bowl of ice cold water and a strainer ready. Plunge the leafy green vegetables into the boiling water for a couple of minutes. Add the spinach last , then drain quickly and plunge into the ice cold water to refresh. This will prevent them over cooking and keep the green colour.

• Pat dry the green veg and then chop the leafy green veg.

• In a bowl combine the ricotta, 1 egg, lemon zest, parmesan and seasoning. Stir in the leeks and wilted greens.

• Line a flat baking tray with parchment paper. Roll out the pastry into a 30-35cm circle ( diameter ) .

• Spoon the mixture into the centre leaving a 5 cm border.

• Fold over the border on top of the mixture and pinch / pleat it as you go. Brush with the remaining beaten egg and sprinkle the edges with parmesan, sea salt and sesame seeds.

• Bake in a 180? oven for 30-45 minutes.

• Allow to cool and set a little. Serve at room temperature with a roast beetroot salad.

 

Roast Beet Salad with Herby Yogurt

Ingredients

500g mixed red and golden beets, scrubbed

100mls water

1 tbsp olive oil, plus more for serving

2 tbsp red or white wine vinegar

 

Yogurt Dressing :

200g Greek yogurt

¼ cup chopped fresh dill, parsley, chives and/or basil

20g pumpkin seeds

1 tbsp fresh lemon juice

1 tsp fine sea salt

½ tsp black pepper, plus more for serving

 

Method:

• Scrub the beetroots, cut the larger ones in half or quarter. Place them in a deep oven tray with the water and oil, Season, cover with foil and roast for 40 - 60 minutes until tender.

• As the beetroot cooks, chop all the herbs very finely. Stir the herbs into the yogurt with the lemon juice and seasoning. Set aside.

• When the beetroot is almost tender after about 30-40 minutes remove the foil, pop them back in the oven for 10 minutes and allow the water to evaporate.

• When cooked and cooled, rub off the skin ( wear gloves ) and cut them into wedges.

• Spoon the herby yogurt on the bottom of the plate and top with the beets and garnish with rocket and pumpkin seeds. Drizzle over a little olive oil.