Feta Cheese, Spinach and Pine Nut Galettes
Galettes are very thin discs of flaky pastry which have no sides, the
pastry is barely there, yet it gives a light, very crisp background to
all kinds of toppings, both savoury and sweet. There's no limit to what
you can put on top of them (see related recipes below) and you can serve
them for a light lunch, as a first course, on a picnic or for a
dessert. I often freeze the pastry circles raw, interleaved with
foil or greaseproof paper, ready for an impromptu meal any
time at all.
This is a very Greek combination where, authentically, the filling gets wrapped in pastry parcels. I now prefer this version, though, which has less pastry and is much prettier to look at.
Serves 3 as a light lunch or 6 as a first course
|4½ oz (125 g) Feta cheese, chopped into small cubes|
|8 oz (225 g) young leaf spinach|
|1 oz (25 g) pine nuts|
|a little freshly grated nutmeg|
|Quick Flaky Pastry (see related recipe below) using 110g butter, 175g plain flour, pinch salt, a little cold water|
|a little flour for dusting|
|1 oz (25g) Parmesan (Parmigiano Reggiano), finely grated|
|Pre-heat the oven to gas mark 7, 425°F (220°C).|
|Need help with conversions?|
|You will also need two solid baking sheets measuring 14 x 11 inches (35 x 28 cm), lightly greased, and a 6 inch (15 cm) plain pastry cutter.|
This recipe is taken from How to Cook Book One.
Make the pastry and chill it for 30 minutes in the fridge.
Meanwhile, cook the spinach by placing it in a saucepan with a lid on, then place it over a medium heat. Just let it collapse down into its own juices, timing it for 2-3 minutes and turning it over halfway through.
Drain the spinach in a colander, pressing it with a saucer to extract every last bit of juice, then season with a little nutmeg.
Next roll out the pastry on a lightly floured surface to ⅛ inch (3 mm), cut out six 6 inch (15 cm) discs and place these on the baking sheets.
Finely chop the spinach and divide it between the pastry circles, spreading it out towards the edges of the pastry, but leaving a small uncovered rim around the edge.
Next, scatter the Feta over the spinach, then sprinkle over the pine nuts.
Now cook the galettes for 10-12 minutes, one tray on the high shelf, the other on the next one down, until golden brown, swapping the baking sheets over halfway through.
Remove from the oven, sprinkle the Parmesan over and serve warm, or allow to cool on a wire rack.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Delia's Quick Flaky Pastry is as light as a feather and perfect for Sausage Rolls, Eccles Cakes and Salmon en Croute
Thin discs of pastry - galettes - are a cook's blank canvas for all sorts of savoury and sweet treats. Here Delia combines apricots and amaretto to mouthwatering effect.
If you can get mi-cuit plums, the lovely squashy half-dried Agen prunes from France, so much the better. If not, then pitted dried Agen prunes will be fine.
Exceptionally pretty to look at, and I like to serve them as a sweet ending to a special meal.
This galette recipe calls for lovely ripe red tomatoes for colour, and the preferred cheese in our house is Crottin de Chavignol, but any firm goats' cheese will do.
Most Popular recipes
- Fried Halloumi Cheese with Lime and Caper Vinaigrette
- Courgette and Potato Cakes with Mint and Feta Cheese
- Feta, Olive and Sun-dried Tomato Scones
Autumn apple recipes
I'm no expert but this is how I cook rice!
18 Sep 2014 17:07
18 Sep 2014 17:34
|Food and travel||
Short break ideas
13 Jul 2014 08:31
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
Prestige pan handles
18 Sep 2014 19:10
The Rainbow King
17 Sep 2014 23:58
Delia Online Salt and Pepper mills
05 Sep 2014 12:30
12 Sep 2014 00:01