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Ingredients
Flour1 1/2 cups
Unsalted Butter8 tbsp, cold, cubed
Ice Water1/4 cup
Flamingo Estate Extra Virgin Olive Oil1 tbsp
Spring Onions2 bunches, thinly sliced
Goat Cheese140g soft
Ricotta1/2 cup
Mozzarella3/4 cup coarsely grated
Crème Fraîcheor sour cream, 1/4 cup
Parmesan1/4 cup grated
Saltto taste
Black Pepperto taste
Steps
- Place the flour, butter and a pinch of salt in a food processor and blitz until it resembles fine bread crumbs. For those that don't have a food processor, add flour butter and salt to a mixing bowl and work the dry mix by hand. While continuously mixing, add ¼ cup of ice water, processing until a smooth ball forms. Wrap the dough with plastic wrap and chill for 30 minutes.
- On a well floured surface, roll out the dough into a 10 inch circle, trimming the edges. Line a baking tray with parchment paper. Place the rolled out dough on the tray and chill for 30 minutes. Preheat the oven to 375°F.
- Warm the oil in a large skillet over medium heat. Add the spring onions cut side down and sear for 3-4 minutes, and then stir and cook until soft. Remove from the heat and allow to cool. Combine the spring onion, goat’s milk cheese, ricotta, mozzarella, creme fraiche and parmesan, then season to taste with salt and pepper. Fill the center of the pastry with the cheese mixture, leaving a 1 inch border around the edge. Fold the edge over the filling and roughly pleat. Bake the galette for 35-40 minutes until golden and set. Cool for 5 minutes, then serve warm or at room temperature by slicing like a pie.
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