- 330g Ricotta
- 150g fresh spinach, chopped roughly
- 1 small onion, peeled and roughly chopped
- 3 garlic cloves, peeled and finely chopped
- 3tblspns extra virgin olive oil
- 2 eggs
- 80g Romano or Parmesan, grated
- 1 sheet Careme Sour Cream Shortcrust Pastry, defrosted
- Pinch Salt
- Pinch freshly ground black pepper
- Extra egg for the egg wash
Preheat oven to 180C
Place the onion and garlic in a medium fry pan along with the olive oil and over medium heat cook until the onion is transparent but not coloured. Add the chopped spinach and cook until slightly wilted. Allow to cool slightly.
In a medium bowl, add the ricotta, Romano, salt and pepper and eggs and mix well. Add the cooled spinach, onion and garlic mixture and stir to combine.
Cut the pastry into four equal pieces and cut the tips of corners off, approx 2cms in from the tip. This will help the shape of the galette. Place them on a lined baking tray.
Divide the mixture into four and place in the centre of each pastry piece keeping it at least 2cms away from the edges. Gently fold the edges up and slightly over the mixture, pinching the pastry together as needed to shape the edges so they form an open pie casing. The pie should be mainly open with just the edges coming up and over but not meeting. Place the whole tray in the fridge for 15mins to allow the pastry to get very cold again.
Lightly whisk the spare egg and add two drops of water and whisk in. Brush the outside of the galettes with the egg wash using a pastry brush.
Place in the centre of the oven and bake for 35mins or until the pastry is golden brown.
When cooked remove from the oven and serve immediately drizzled with extra virgin olive oil.
By: Chrissy Rob