Spinach and Spring Greens Galette

Ingredients

• 200g yellow pea flour
• 20g of caster sugar
• 150g butter, cold and cubed
• 90g plain yoghurt
• 1 tablespoon of olive oil
• 1 onion, diced
• 1 garlic clove, chopped finely
• 65g of spring greens, roughly chopped
• 40g of spinach, roughly chopped
• 60g feta cheese
• 100g cream cheese
• 1 egg, free range
• Salt and pepper to taste

Method

• In a food processor, mix together the flour, sugar and a pinch of salt
• Add the cold cubed butter and pulse until you have a crumbly mixture
• Add in the yoghurt and pulse again until the dough comes together in a ball.
• Wrap in cling film after shaping into a ball-like shape and chill in the fridge for approx. 2 hours
• Pour a good dose of oil into a hot pan and cook the onions, garlic, spring greens, and spinach. Add salt and pepper and sauté until softened. Tip your cooked greens into a bowl to cool completely
• When cold, add the cream cheese and crumble in the feta. Ensure it’s mixed well. Cover and set aside until ready to use
• When the dough has finished chilling, unwrap it and place it on a floured surface. Roll out in a circular shape until approximately 0.5 cm thick
• Place your filling in the middle of the dough and spread it out, leaving a generous border
• Fold the uncovered edge over itself and up onto the filling. Move clockwise, folding over sections of the edge to create a rustic finish
• Mix your eggs and give the crust an egg-wash all the way around
• Bake in a preheated oven at 200 degrees for around 20–25 minutes. You are looking for a deep golden brown colour on the crust and the dough to be cooked through, when you see this its ready to eat