Västerbotten Cheese and Red Onion Spelt Galette
Servings: 6 slices
Ingredients
Pastry:
- 175g (1½ cups) spelt flour (see note 1)
- 1 tsp salt
- 85g (¼ cup + 2 tbsp) butter (cold)
- 3 tbsp cold water
Filling:
- 30g (2 tbsp) butter
- 1 small red onion (finely sliced)
- 1 clove garlic (crushed)
- 1 tsp Worcestershire sauce
- salt & pepper (to taste)
- 100g (3½ oz) Greek yoghurt
- 110g (4 oz) grated Västerbotten cheese (see note 2)
- 1 egg yolk (for "washing")
- sea salt (to taste)
Instructions
Pastry:
- Rub in the flour and the butter, either using your fingers or a stand mixer, until you are left with a crumble-like consistency. Don't overwork (it's okay to have larger pieces of butter remaining).
- Add the salt.
- One tablespoon at a time, add cold water, and work it in until a smooth dough pulls together.
- If you need more water, add a further ½ tablespoon at a time. You are aiming for a dough that sticks together well but isn't tacky to the touch.
- Cover and place in the fridge for 30 minutes.
Filling:
- Melt the butter and add the sliced onion. Fry until softened.
- Add the garlic and fry for a further minute or two.
- Add the Worcestershire sauce and cook for one more minute.
- Remove from the heat and stir in the Greek yoghurt. Leave to cool.
- Pre-heat the oven to 180°C (356℉).
- Roll out the dough on baking paper. You want to aim for a thin, rough, fairly large, circle.
- Move the galette (along with the baking paper) on to a large baking tray.
- Stir the cheese into the filling mixture.
- Place the filling in the middle of the pastry circle, spreading it around evenly. Leave about 5cm around the edge of the whole circle.
- Turn over the edges on to the filling, all the way around the circle, and gently press down.
- Beat the egg and wash over with a brush before sprinkling with sea salt.
- Bake for around 35 minutes until the pastry is nice and golden.
- Remove from the oven and allow for it to cool a little before eating. Alternatively, you can dish it up cold. Enjoy!
Notes
Disclaimer: I use scales to measure my ingredients but have included cups and ounces to help my readers. Because I have not used imperial measurements myself, results cannot be guaranteed if you choose to use cups and ounces.
- You could use all-purpose (plain) flour in place of the spelt. Just use the same measurements as stated in the recipe.
- If you can't get hold of Västerbotten, use 60g mature cheddar and 50g parmesan instead.
