Not a quiche, not quite a tart, but a galette. A savoury rustic tart where you fold the pastry over on top of the filling to create an edge. We love galettes here! (You kind of cannot go wrong with the good looks of the pastry!)
Not to be confused with the buckwheat flour Breton galette which is more of a savoury crepe, galette is used to describe the free form tarts of France and beyond! We love the nutty pastry on this one and I am pretty sure it will show up again in another recipe. Delish!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 80 Grams Shelled Pistachios
- 350 Grams Bakers or Strong Flour BUY
- 2 Pinches Pink Salt Flakes BUY
- 1 Teaspoon Raw Caster Sugar BUY
- 230 Grams Butter BUY
- 1/4 Tablespoon ice water
- 1 Leek white and pale green part only, sliced thinly
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 3 Garlic Cloves
- 300 Grams feta, roughly chopped
- 100 Grams Cream
- Pink Salt Flakes and pepper to taste BUY
- 1 Handful Fresh Dill leaves finely chopped
- 1-2 potatoes, shaved thinly with skin on
To make the pastry, place pistachios into the Thermomix bowl and chop 3 sec/speed 7. Add flour, salt and sugar and combine 5 sec/speed 7. Add butter and combine 10 sec/speed 5 until a course meal forms. Add ice water gradually until dough comes together 10 sec/speed 5. Tip dough out on to a floured silpat mat, flatten into a disc, wrap and refrigerate for 30 minutes.
Preheat oven to 200°C.
Place leek and EVOO into the Thermomix bowl and cook 5 min/Varoma/speed 1. Transfer to a bowl.
Place garlic into the Thermomix bowl and chop 3 sec/speed 6. Add feta, cream, salt and pepper and combine 10 sec/speed 6. Set aside.
Divide dough into 4 pieces. Roll each out to a dinner plate sized circle on it's own piece of baking paper. Spread the cheese mixture onto each piece of pastry, leaving a 1" border. Top with dill, leek mixture and then sliced potatoes. Drizzle generously with EVOO. Place galettes onto oven trays.
Fold edges of dough in, creating a border around the filling.
Bake for 30-35 minutes until crusts are golden brown and potatoes are soft. Garnish with more dill.