Galettes are very thin discs of flaky pastry which,
unlike conventional tarts, have no sides. The concept is a good one because the
pastry is barely there, yet it gives a light, very crisp background to all
kinds of toppings, both savoury and sweet. There's no limit to what you can put
on top of them – the combinations are endless, and you can serve them for a
light lunch, as a first course, on a picnic or for a dessert. What I often do
is freeze the pastry circles raw, interleaved with kitchen foil or baking parchment
(silicone paper), so you can just whip some out for an impromptu meal at any
time at all. If you don't have the right-sized cutter, just cut around a saucer
of the same size. This is a very Greek combination where, authentically, the
filling gets wrapped in pastry parcels. I now prefer this version, though,
which has less pastry and is much prettier to look at.
Serves : 3 as a light lunch or 6
as a first course
Ingredients:
4½oz / 125g Feta Cheese, chopped into
small cubes
8oz / 225g Young Leaf
Spinach
1oz / 25g Pine Nuts
A Little Freshly Grated Nutmeg
10oz / 275g Quick
and Easy Flaky Pastry
A Little Flour For
Dusting
1oz / 25g Parmesan (Parmigiano Reggiano), finely
grated
Instructions:
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