Served cold, this vegetarian galette is full of texture and flavour from the fresh ingredients. The homemade dough is easy to make in a food processor but if you’re short on time you can use store-bought shortcrust pastry.
How long will it take?
1 hour, plus chilling time
What’s the serving size?
What do I need?
For the dough
215 g plain flour, plus extra for dusting
½ tsp salt
145 g cold unsalted butter, cut into cubes
4 – 5 tbsp ice-cold water
For the filling
1 ½ cups ricotta
1 lemon, divided
2 tbsp thinly sliced spring onion
1 tbsp finely chopped fresh dill
1 cup thinly sliced potatoes
1 tbsp olive oil
½ tsp salt
¼ tsp freshly ground black pepper
1 large egg yolk, lightly beaten
½ cabbage, thinly sliced
1 cup peas
50 g feta, roughly chopped
How do I make it?
Make dough by adding flour and salt to a food processor. Pulse to mix, then add butter cubes and pulse until the mixture has formed small clumps. Add water in 1 tablespoon increments, while the food processor is running. Continue adding water until the mixture starts to form a ball. Transfer onto a lightly floured surface and form into a disc. Wrap disc in cling film and refrigerate for at least 1 hour.
Remove dough from fridge and let sit for 10 minutes, then roll out into a 30-centimetre circle on a lightly floured surface. Place on a baking sheet lined with baking paper.
Combine ricotta, zest, and juice of half a lemon, dill, and spring onion in a bowl. Spread mixture over the dough, leaving a 5-centimetre border around the outside. Top with potatoes, then drizzle with olive oil and season with salt and pepper. Lift and fold the edge up and over the filling, then brush egg yolk over the exposed dough before adding to the oven. Bake for 40-45 minutes or until the crust is golden brown, and the potatoes are cooked.
Meanwhile, prepare the cabbage and peas. Steam cabbage and peas until just tender, about 3 -4 minutes, then place in a bowl of iced water until fully cooled. Drain, then grate zest, and juice reserved lemon half. Pour lemon juice over cabbage and peas and set aside.
When galette has cooled, top with cabbage and peas. Sprinkle with feta and lemon zest and serve.