BBC Good Food - 04.2020

24 bbcgoodfood.com APRIL 2020

SERVES 6 PREP 40 mins plus

overnight freezing and 1 hr 30 mins

chilling COOK 35 mins

MORE EFFORT V

110g unsalted butter

100g plain lour

100g wholemeal rye lour

1 tbsp lemon thyme or normal

thyme, inely chopped

 tsp ine sea salt

1 egg, lightly beaten

For the topping

2 bunches of spring onions, kept

whole, roots trimmed

2 courgettes, cut into strips about

5mm thick

5 tbsp mascarpone

150g soft goat’s cheese

1 small lemon, zested

50g parmesan or vegetarian

alternative, inely grated

pine nuts, toasted, and a drizzle

of olive oil, to serve

1 The night before you make the

galette, wrap the butter in foil and

put it in the freezer. When you’re

ready to make the pastry, put the

plain flour, rye flour, thyme and sea

salt in a large mixing bowl. Take the

butter out of the freezer and keep

one end wrapped in foil, then use

this to hold it as you coarsely grate

the butter into the flour mixture.

Unwrap the last piece of butter and

carefully grate that in as well.

Roughly mix everything, then add

5-6 tbsp cold water and mix swiftly

with a cutlery knife to combine,

then use your hands to bring it

together into a dough and knead

briefly. Wrap and chill in the fridge

for at least 1 hr. Will keep in the

fridge for up to two days.

2 For the topping, heat a griddle pan

or non-stick frying pan over a high

heat until searing hot, then griddle

the spring onions in two batches

and on each side for 1-2 mins, or

until you have achieved dark char

marks. Set aside on a plate, then

repeat with the courgette strips.

You can do this the day before and

keep the cooked vegetables in an

airtight container overnight.

3 Mix the mascarpone and goat’s

cheese with the lemon zest and

parmesan in a bowl until smooth.

Season to taste and set aside.

4 Remove the pastry from the

fridge and roll it out between

two pieces of baking parchment

to a rectangle roughly 35 x 25cm.

Peel o the top layer of parchment

and spread the cheese mixture over

the pastry, leaving a 3cm border.

Top with the spring onions and

brush the border with some of the

beaten egg. Use the parchment

underneath to slide the galette onto

a baking sheet. Chill for 30 mins.

5 Heat the oven to 200C/180C fan/

gas 6 and put another baking sheet

inside to get hot. Brush the edges of

the galette with more beaten egg,

then slide it, still on its paper, onto

the hot baking sheet. Bake for

30 mins, then top with the courgette

and bake for a further 5 mins, or

until the pastry is golden brown

and crisp at the edges. Serve with

a drizzle of olive oil and scatter over

some pine nuts, if you like. Goes

well with the mint sauce on page 22.

GOOD TO KNOW 1 of 5-a-day

PER SERVING 512 kcals • fat 36g • saturates 23g •

carbs 29g • sugars 5g • ibre 5g • protein 14g •

salt 1g

For a veggie main with wow factor, bake this colourful free-form

tart. Rye flour in the pastry gives it a lovely nutty flavour and

the topping is creamy and tangy with goat’s cheese, which

marries well with charred seasonal veg. Any leftovers would be

delicious eaten cold the next day, with a peppery dressed salad.

Charred courgette, lemon

& goat’s cheese galette

tips

ADAPT THE

RECIPE

If you’re

short on time

or just want

to make this

recipe easier,

buy a block of

ready-made

all-butter puff

pastry, instead

of making

your own, and

roll it out as

described in

step 4.

If you’re

not a fan of

courgettes and

spring onions,

swap them out

for heritage

tomatoes and

scatter over

basil instead

of lemon zest.