Always Add Lemon greens & onion galette with crème fraîche & Comté Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Always Add Lemon greens and onion galette with crème fraîche and Comté By You Magazine - November 1, 2020 Ready-made pastry makes this greens and onion galette recipe much simpler to whip up than the finished product may suggest. Benito Martin and Jess Johnson SERVES 6-8 1 pack shop-bought puff pastry flour, for dusting FOR THE FILLING 400g-500g mixed green leaves with thick stems removed (any combination of spinach, Swiss chard, kale, etc), roughly chopped 2 tbsp olive oil 170g onion, sliced 2 tsp salt 20g flat-leaf parsley leaves, chopped 15g grated parmesan ⅛ tsp freshly grated nutmeg 100ml crème fraîche 50g grated comté cheese FOR THE EGG WASH 1 egg splash of milk or cream 1. For the filling, wash and drain all your greens but keep them damp, which helps with the cooking process. 2. To a large frying pan, add the olive oil, onion and 1 teaspoon of salt. Place over a medium heat and sweat until the onion is soft and lightly golden. 3. Add the parsley and sizzle for 1 minute, then add the greens (in batches if you want) and remaining salt. Put a lid on the pan to speed up the wilting process. Once everything has started to cook, remove the lid and continue cooking until the greens are soft, about 10 minutes. Drain the greens in a colander. Allow to cool, then mix in the parmesan and nutmeg. 3. Preheat the oven to 230C/210C fan/gas 8. Place a baking stone on the middle rack of the oven. 4. Place the pastry on a well-floured work surface. Dust the top with some more flour and roll it out as evenly as you can until it is 2mm-3mm thick. Don’t worry if the edges aren’t smooth, and if you get a crack just patch it up. Once it’s rolled out, slide a piece of baking paper under the dough. This will make it easier to move around. 5. Make the egg wash by beating the egg with the splash of milk or cream. 6. To assemble, dust the base of the dough with a good pinch of flour, then spread your cooled greens on top, leaving a 3cm edge. Fold up the edges of the galette, leaving the middle of the filling exposed. 7. Brush the folded edge with egg wash, then use the baking paper to pick up the galette and place on the baking stone. 8. Bake first for 15 minutes, then turn it around to ensure it bakes evenly on all sides. 9. After another 15-20 minutes, slide the galette off the baking stone and on to an upturned baking tray. 10. Drizzle the crème fraîche on to the greens (not on the crust). It doesn’t have to be perfectly covered or even as it will melt. Also add your comté on top of the crème fraîche. 11. Slide the galette back on to the baking stone and continue baking for around another 20 minutes. Once everything is golden and beautiful and your cheese is just starting to brown, remove the galette from the oven and pull it on to a cooling rack using the baking paper. Serve warm or at room temperature. Now buy the book Our recipes are taken from Always Add Lemon by Danielle Alvarez, which is published by Hardie Grant, price £26. To order a copy for £22.10 with free p&p until 15 November go to mailshop.co.uk/books or call 020 3308 9193. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved