1 store bought puff pastry 125g cream cheese, I use chive flavoured 250g smoked bacon, cubed/chopped 200g mushrooms, sliced a handful of thyme leaves 5 courgettes, cut into 3-4cm long sticks egg wash: 1 egg yolk + 30ml water whisked together
Preheat your oven to 190℃. Roll out the pastry and cut as large a circle from it as the diameter allows. Spread the cream cheese on the pastry, leaving a 3cm border on the outside. Place a pan on medium-high heat and fry the bacon pieces until cooked. Spoon into a bowl. Add the mushrooms and thyme leaves to the pan and fry until golden. Add the courgette sticks to the mushrooms and stir-fry for 2 minutes. Spoon into the bowl with the bacon and mix through. Now spoon this mixture onto the cream cheese. Fold the 3cm border of pastry over the filling and brush with the egg wash. Bake the galette for 40 minutes. Serve warm.
When it comes to a galette the success thereof is often determined by the pastry! But then again, if you do not have the time to make the pastry it can be equally successful if you replace the homemade pastry with a store bought short crust pastry. I include the recipe for a classic flaky pastry and would highly recommend that you try it when the time is right…..
Classic Flaky Pastry
65g bread flour 150g cake flour 3,5ml salt 105g butter, cubed 35g shortening, cubed (you may replace this with butter) 70ml ice cold water
Add the bread flour, cake flour and salt to the bowl of a food processor and pulse to mix. Add the cubed butter and shortening and pulse until the mixture forms tiny clumps, the size of lentils. Keep the engine running and slowly drizzle in half of the water. Now keep adding very small amounts of water until the pastry JUST comes together. Wrap the pastry in plastic and refrigerate for 1 hour.
For the galette:
1 batch Classic Flaky Pastry or short crust pastry 250g cream cheese 1 batch Caramelised Onions (search the recipe on this blog) 12 fresh figs 12 bocconcini balls or other soft cheese olive oil Balsamic vinegar thyme 1 egg yolk
Preheat your oven to 190℃ and line a large baking sheet with baking paper. Roll the pastry to a 30cm circle and mark a 5cm border on the outside edges. Place the pastry on the prepared baking sheet. Spread the cream cheese evenly on the pastry, keeping the border clear. Spoon the caramelised onion on the cream cheese and spread it evenly. Cut 2 slits down the centre of each fig (or half/quarter each) and arrange onto the caramelised onion. Now arrange the bocconcini on and between the figs, drizzle the galette with olive oil and balsamic vinegar and scatter over the thyme. Fold the clear border of the pastry up/over the figs. Whisk the egg yolk and 15ml water together and evenly brush a thin layer onto the pastry. Bake the galette in the oven for 40 minutes. Remove from the oven and drizzle with more balsamic vinegar before setting aside to cool down slightly. Serve the fig galette at room temperature.
This is the perfect one-portion shakshuka, all wrapped up into one omelette!
4 eggs 125ml baby spinach salt and pepper a 10cm piece of chorizo sausage (per portion), cut into small cubes 250ml cherry tomato, halved 80ml feta cheese, cut into small cubes 15ml butter vegetable oil
Add the eggs and baby spinach to a jug and blitz together with a stick blender. Season with salt and pepper. Melt 15ml butter and a splash of vegetable oil in a non-stick frying pan, set over medium-low heat. Pour the egg mixture into the frying pan and cook until the edges of the omelette begin to set. Push down onto the edges with a silicone spatula and gently push the edges towards the centre of the pan. Tilt the pan so that the uncooked eggs move to the edges. Repeat around the pan until the eggs are set but still soft. Scatter the chorizo, tomato and feta in a line down the centre of the omelette and cook for one minute longer. Slide the spatula underneath one side of the omelette and gently fold it over the filling. Repeat on the other side. Now tilt the pan and gently nudge the omelette onto a plate. The omelette is for one famished individual or two people, to share.
My Whisk and I 