Cheese and spring onion galettes recipe
A cheesy baked delight that has vibrant greens front and centre. These galettes are so simple to make – featuring a wholemeal flour base baked until golden, leafy spinach, spring onions and bright mangetout, you can't go wrong with this as a springtime bite.
See method- Makes 4
- Takes 45 mins plus 30 mins chilling
- 564 calories / serving
- Freezable
- Vegetarian
Ingredients
- 200g wholemeal plain flour
- 80g white plain flour, plus extra for dusting
- 5 tbsp olive oil
- 125g low-fat natural yogurt
For the filling
- 100g bunch spring onions, trimmed
- 220g baby spinach
- 100g mangetout, trimmed and halved lengthways
- 1 egg, beaten
- 125g 50% reduced-fat mature cheese, grated
Each serving contains
- Energy
- 2365kJ 564.0kcal
- Fat
- 27g
- Saturates
- 6g
- Salt
- 0.8g
- Sugars
- 5g
of the Reference intake
Carbohydrate 60.1gProtein 24.1gFibre 7.6g
Method
- Mix the flours in a mixing bowl. Make a well in the centre, add 4 tbsp oil and the yogurt and use a table knife to mix. Add 2-3 tbsp water, 1 tbsp at a time, to bring everything together in a soft dough, taking care not to overwork. Wrap in clingfilm and pop in the fridge for 30 mins.
- Meanwhile, make the filling. Cut half the spring onions into 10cm pieces; set aside. Slice the remaining onions. Put the spinach in a colander and pour over a kettleful of boiling water to wilt. Set aside for 2 mins, then squeeze out the excess liquid. Heat ½ tbsp oil in a frying pan over a medium heat and fry the sliced spring onions and mangetout for 5 mins. Transfer to a bowl and mix with the spinach, egg and cheese.
- Preheat the oven to gas 6, 200°C, fan 180°C. Divide the pastry into 4, then roll out each piece on a lightly floured surface to roughly a 20cm circle. Arrange on 2 large, lined baking sheets (don’t worry if they overlap a little). Spread the filling in the middle of the pastry circles, leaving a 3-4cm border. Top with the reserved spring onion pieces.
- Fold the pastry border over the edges of the filling to hold in place, then brush with the remaining oil. Bake for 18-20 mins until the pastry is golden and cooked through. Serve warm or make up to 1 day in advance and store in the fridge.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
