Liquorish

SPINACH AND CORN GALETTE

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We are not done with summer my side of town. Hoping the rains kiss our land soon. The markets are inundated with summer fruits and vegetables. I can’t decipher if corn is a summer or winter produce because I see it all year round. I love corn coal grilled with lemon and spice right off the street!

Galette is essentially a tart without the hoohaa! I’d choose a tart over a pastry any day. The crumbly skin with the creamy filling… Yum! My favorite is fruit tart. I made a savory version this time with corn, spinach and cheese. The highlight, however, is the whole wheat tart skin. Yup, you heard that right. Whole wheat gives the tart a nutty flavor and works like a charm in a savory tart. I also used mozzarella as it was sitting right there staring at me from inside the refrigerator.

For the whole wheat galette, here’s what you need

Look right below for measurements. Crumble butter into the flour with very light hands.

Using chilled butter and ice cold water is crucial.

It’s important not to overwork the flour.

Stop when a breadcrumb texture is reached.

Add water and swirl around with a light hand.

Tip into a clean surface and gently bring together, form a disk and cling wrap for an hour to relax the gluten.

That’s the galette skin done. Let’s work on filling. You need

You know I love simple.

Mince the shallot and garlic.

Mince spinach. My food processor did a fine job.

Heat olive oil and sauté shallots, garlic and spinach until wilted and dry. Season with salt and pepper.

Blanch corn kernels for a minute. Drain and pat dry. Filling check!

Getting back to the galette, the chilled tart skin comes right out onto a floured surface.

Roll dough into a disk about 12 inches wide. Preheat the oven to 190 C.

To assemble, smear the spinach mixture leaving a 2- 3 inch border as shown below.

Sprinkle corn and blob over cheese. You can use any variety of cheese.

Fold the edges inwards. Rustic is beautiful!

Gentle egg wash

Bake at 190 C for 45- 50 minutes until all the cheese is melted and the crust, golden brown, of course!

Right out of the oven…

Take a close look at that delicious, flaky crust!

Paprika and Cream for the greedy soul!

Hope you guys kill it with this galette 🙂

Have a great day!

SPINACH AND CORN GALETTE
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Liquorish:
Prep time:
Cook time:
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Serves: 2
Cheesy spinach and corn galette with whole wheat crust
Ingredients
  • For the crust
  • Whole wheat flour 170g
  • Chilled salted butter 6 tbsp.
  • Ice cold water 6 tbsp.
  • For the filling
  • Spinack 18-20 leaves
  • Shallots 3
  • Garlic pod 1
  • Corn Kernels 2 handfuls
  • Cheese as much as you like
  • Olive oil
  • Salt and Pepper to taste
Method
  1. For the crust
  2. Rub butter into flour with your finger tips until it forms bread crumbs.
  3. Add water and mix gently again with your finger tips.
  4. Invert onto a floured surface, bring together, form a disc and wrap in cling film.
  5. Rest for an hour in the refrigerator.
  6. For the filling
  7. Mince shallots, garlic and spinach.
  8. Heat olive oil and saute shallots, garlic and spinach until dry. Season with salt and pepper.
  9. Blanch corn and set aside.
  10. For the assembly,
  11. Preheat oven to 190C.
  12. Roll out the pastry dough as shown above.
  13. Spread the spinach filling, corn and cheese leaving a 2-3 inch border on the edges.
  14. Fold the pastry inwards to make rustic pleats and bake for 45-50 minutes at 190C.
  15. Serve hot with cream.

 

So, what do you think ?