Silverbeet Galette
A galette is a savoury or sweet free-form pie that is easy to assemble, requires minimal technique and is very forgiving for those without pastry skills.
This one is filled with a delicious sautéed silverbeet mix. But really you can fill a galette with anything. Sautéed mushroom, caramelized onion, roasted tomatoes and cheese of your choice.
We've included a recipe for an easy sour cream pastry that you make in the food processor, but you could also use store-bought shortcrust pastry.
Ingredients 14
For The Sour Cream Pastry
250 g plain flour, plus extra for dusting
1 tsp salt
200 g butter, cold, roughly chopped
120 g sour cream
For The Sautéed Silverbeet Filling
1 bunch silverbeet, large, leaves and stems separated
1⁄4 onion, very thinly sliced
1 stalk celery, small, very thinly sliced
1 tbsp olive oil
1⁄4 tsp salt
1 clove garlic, crushed
1 tbsp preserved lemon, finely diced
1⁄2 tsp ground allspice
1⁄2 tsp ground cumin
1⁄2 cup parsley, chopped
To Assemble
1 tbsp milk
To Serve
olive oil, for drizzling
parsley, chopped, to serve
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 12
For The Sour Cream Pastry
To make the sour cream pastry, combine the and in a food processor, then add the and pulse until the mixture resembles sand.
Add the and pulse until the mixture forms a dough ball. Wrap in plastic wrap and set aside in the fridge for at least 30 minutes.
For The Sautéed Silverbeet Filling
Meanwhile make the sautéed silverbeet filling. Wash the , then remove the leaves from the stems and set the stems aside. Put the leaves in a large bowl and cover with boiling water, making sure the leaves are submerged. Allow to sit for 5-10 minutes.
Very thinly slice the , and .
Heat the in a large frying pan over medium heat, add the sliced vegetables and , and sauté for 10 minutes, until the silverbeet stems are starting to soften.
Add the crushed , finely diced , and , and sauté for another 3-5 minutes. Once everything is soft, sweet and delicious, turn off the heat.
Drain the and use your hands to squeeze out as much moisture as possible. Finely chop the leaves and add them to the mixture in the pan along with the chopped .
Mix well to make sure everything is combined and the leaves are well coated. Taste and add more seasoning if needed. Set aside to cool slightly.
To Assemble
Preheat the oven to 180°C. Roll out the dough on a lightly floured workbench to a 40 cm circle. Transfer the dough circle to a large lined baking tray.
Spread the sautéed silverbeet mix over the dough, leaving a 5cm border. Fold the edges over to partially enclose the filling, overlapping the dough as needed.
Brush the dough with , then place in the oven and bake the galette for 35–45 minutes or until the pastry is golden.
Drizzle olive oil over the top, finish with chopped parsley and serve.
Cornersmith's tips
Try adding some crumbled feta, dollops of goat's cheese, or grated parmesan to the spinach mix before adding it to the galette.
Helpful tips
Can I make the sourcream pastry in advance?
Can I add other green to the silverbeet filling?
Is there a substitute for preserved lemon in this recipe?
Rate this recipe
Notes
1
