I have to give myself a pat on the back for this recipe. I ate almost the whole thing to myself over a day and a half... it was just too yum to resist.
I am also patting myself on the back as i am always anxious when it comes to making pastry or dough. i have mentioned before and ill say it again. i have about a 50% chance of success when it comes to pastry and bread. I over- knead, or well... i don't know...but its always anyone's guess whether it will come out right.... and i have to say....this came out JUST RIGHT!
When i cook I'm a bit Jamie Oliver style, a pinch of this or a glug of that and handful of that. However when it comes to baking... especially pastry, breads and doughs, i have learnt that being disciplined and REALLY following the recipe step by step is the key.
I found this galette recipe online and have used the recipe for the pastry, i have adapted it slightly, using buttermilk instead of sour cream...which worked just fine. The filling is my own combination, i do believe that a lovely goats feta or goat cream cheese would work wonderfully in this recipe instead of labne if you prefer.
This is a great dish for dinner, could also be made into single size servings for a stylish entree. I also think it is delish eaten cold and plan on bringing it to many a picnic in the future.
Serve with a dill pesto if you like.
I hope you enjoy!
Ingredients
Pastry
* 1 1/4c plain flour
* 1/4 tsp salt
* 8 tbs cold butter (cut into pieces and then chilled again)
* 1/4c buttermilk (or sour cream)
* 2 tsp lemon juice
* 1/4c ice water
Filling
* 3 beetroot scrubbed, sliced 5mm thick
* 3 kumara peeled and chopped into large chunks
* juice of 1/2 orange
* 2 tsp cinnamon
* 2 tsp dukkah
* s & p
* 1/2c labne
* handful dill
Glaze
*1 egg yolk
*1 tsp water
Method
Pre-heat the oven to 180degrees
Whisk flour and salt in a large bowl
Sprinkle the butter over dough and using a spatula or a butter knife cut the butter through the flour until it resembles course breadcrumbs
In a small bowl whisk the buttermilk, lemon juice and ice water, add to the flour
Mix with a spoon until large lumps form. Pat the lumps into a ball, don't knead it too much. You don't want to overwork it.
Pat into a disk, wrap with cling wrap & refrigerate for an hour.
While the dough is resting in the fridge;
Wrap the kumara in foil and put into the oven to cook
Place the beetroot onto a baking tray, coated lightly with olive oil and sprinkled with s & p, bake in oven turning once, until cooked.
Once the kumara is cooked through and soft put into a small bowl, add orange juice, dukkah, cinnamon & season with s&p, mash to a thick mash. Its OK if its a bit lumpy.
Take the dough from the fridge and roll out on a floured workbench to roughly a 30cm disk.
Place onto a baking tray covered with a sheet of baking paper.
Spread the labne on the base thickly, leaving a 3cm boarder.
Top with the kumara mash.
Arrange the beetroot on top of the mash overlapping slightly.
Fold the boarder of dough in to enclose the filling
Whisk the egg and water in a small bowl and brush over the pastry
Bake for 30 - 40minutes or until the pastry is browned and nice and flaky crisp.
Let cool for 5-10minutes before serving.
Serve scattered with dill
Great served with some dill pesto
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