Home Cooking: Spring Galette
The heat and motion of two hands lays the groundwork for a simple pastry to hold the season's abundance. “The dough is a lovely vehicle for any flavors or ingredients you prefer. Since it has both sugar and salt it’s quite neutral, and can be easily adapted to be a savory treat or a simple dessert.”
“You can prepare a bigger batch of this dough and keep it in the freezer for up to 3 months—then you have it ready when you have vegetables or fruits you want to use.”
- Chiara Barla
Makes 1 galette
For the dough:
242g flour
12g sugar
5g salt
170g cold butter, cut into small cubes
70g cold water
For the filling:
200g fresh ricotta
100g asparagus
100g spring onions
50g fresh peas
Fresh leaves, herbs, and flowers for garnish (we use mizuna and wild garlic, wasabi, onions and brassica flowers)
How To
1. In a medium bowl, mix flour, sugar, and salt. Add the cubed butter and—working with your fingers—knead it in until you get a sandy mix.
2. Slowly add the ice cold water over the flour mixture and incorporate until a dough starts to come together. Add more water a little at a time if the dough is too dry.
3. Transfer to a surface and knead gently until it comes together—but isn’t yet completely smooth (make sure you still see some chunks of butter, as this is what will make the dough nice and crispy).
4. Shape the dough into a rectangle and wrap in cling film. Let rest, refrigerated, for at least two hours.
5. Preheat your oven to 190 degrees. Take the dough out of the fridge and let it rest for 5 minutes.
How To
6. Transfer to a lightly-floured piece of parchment paper and roll out in a circle. To prevent it from sticking, rotate it often and toss more flour onto the paper as needed. Leave 3cm of border around the edges of the dough, and prick the rest of the surface with a fork.
7. Spread the ricotta in an even, thin layer and arrange the spring onions and the asparagus on top. Gently fold the borders over, and finish with a light brush of beaten egg to glaze the crust.
8. Bake—rotating once halfway through—for 20/30 minutes. The crust should be golden brown when the galette is ready.
9. Remove from the oven and let cool for 5 minutes. In the meantime, season your mix of leaves and flowers in a bowl with some salt and extra virgin olive oil.
10. Arrange these over your galette and enjoy.
Like the dough of the galette: irregularities, varying shapes or slight differences are to be expected in the FRAMA Ceramics Collection; a sign of small-scale production and materials sourced and crafted with care.
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