Cheese and Greens Galette
Draining the defrosted spinach and ricotta will help your pastry bottom not get soggy, and we all know no one likes a soggy bottom. It shouldn’t take long, half an hour tops.
ingredients
- 200g shortcrust pastry or cream cheese pastry
- 250g frozen spinach, defrosted
- 150g ricotta, drained
- 25g pecorino, freshly grated (can substitute parmesan)
- 1/4 cup chopped spring onion tops
- 1 tbsp diced preserved lemon
- 1/4 tsp white pepper
method
Roll out the pastry in the shape of a circle to around 25cm in diameter and place it on a lined oven tray. Transfer the tray in the fridge to stay cool while you preheat the oven to 200 degrees Celsius and make up the mix.
If your spinach isn’t well chopped, give it a once over with your knife to chop it up further. Add half the ricotta, spring onion tops, preserved lemon, and white pepper to the spinach and mix well. Pile this onto the chilled pastry, leaving a 3cm edge all round.
Pinch the pastry every few centimetres, creating a raised edge to stop the filling spilling out. Top with the last of the ricotta and the grated pecorino and place the tray into the preheated oven.
Cook the galette for 25-30 minutes or until pastry is temptingly dark golden. Allow to cool slightly before slicing.