This rustic galette features the earthy sweetness of beetroot paired with creamy Spinneysfood Cottage Cheese, all wrapped in a light, yoghurt-based pastry made with Spinneysfood Full Fat Greek Yoghurt. It’s a nutritious and delicious dish perfect for any meal
| انشأ بواسطة | سبينس |
| وقت التحضير | 30 دقائق |
| وقت التبريد | ساعة على الأقل |
| وقت الطهي | 40 دقائق |
| عدد الأفراد | 6 |
| مطبخ | الفرنسي |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة متوسطة السهولة |
| سعرات حرارية | 389 |
| دهون | 20g |
| المشبعة | 10g |
| بروتين | 11g |
| الكربوهيدرات | 41g |
| السكريات | 11g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFIn a food processor, combine the butter, flour and salt. Pulse until the mixture resembles breadcrumbs. Add the yoghurt and pulse again until just combined. Slowly add the iced water while pulsing, until a shaggy dough forms. Transfer the dough to a lightly floured surface and bring it together. Pat it into a disc and wrap it in cling film. Chill for at least 1 hour until firm.
Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set aside.
Mince the garlic. Zest and juice the lemon. Roughly chop the parsley. In a small bowl, combine the cottage cheese, garlic, lemon zest and juice, salt and pepper. Stir well until combined. Stir the parsley into the filling.
Slice the beetroots into approx. ½cm thick slices, keeping the slices together.
Lightly flour a clean work surface and roll out the chilled pastry dough to form a rough 30cm circle. Transfer the dough to the lined baking tray. Spread the cottage cheese mixture evenly in the centre of the dough, leaving a 5cm border around the edges. Arrange the beetroot slices on top of the cottage cheese, slightly overlapping and top with thyme leaves. Season with salt and pepper. Fold the edges of the dough over the filling, pleating as you go to create a rustic edge. The centre of the galette should remain open.
Brush the edges of the pastry with a little olive oil and sprinkle the flaked almonds over.
Bake the galette for approx. 30-35 minutes, until the crust is golden brown and cooked through.
Serve the galette topped with a scattering of fresh thyme leaves.
