Silverbeet galette

Name: Silverbeet galette recipe
Yield: 6
Ingredients: 3 cups (350g) sauteed silverbeet; Milk or 1 egg, beaten; Extra virgin olive oil, to drizzle; Chopped parsley and dill, to serve; 1 2/3 cups (250g) plain flour, plus extra, to dust; 200g cold butter, roughly chopped; 120g sour cream

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by Alex Elliott-Howery and Jaimee Edwards

Writers

Aug 15, 2020

“A galette is a savoury or sweet free-form pie that is easy to assemble, requires minimal technique and is very forgiving for those (like us!) without pastry skills. You can fill a galette with nearly any damn thing you like. We love mushrooms in autumn, tomatoes in summer and, of course, silverbeet in winter.”

This is an edited extract from Use It All by Alex Elliott-Howery and Jaimee Edwards, Murdoch Books, $39.99. Photography by Cath Muscat. Styling by Vanessa Austin.

3 cups (350g) sauteed silverbeet
Milk or 1 egg, beaten
Extra virgin olive oil, to drizzle
Chopped parsley and dill, to serve

Sour cream pastry

1 2/3 cups (250g) plain flour, plus extra, to dust
200g cold butter, roughly chopped
120g sour cream

Method

1.

For the sour cream pastry, combine the flour and 1 tsp fine salt in a food processor, then add the butter and pulse until the mixture resembles sand. Add the sour cream and pulse until the mixture forms a dough ball. Wrap in plastic wrap and set aside in the fridge for at least 30 minutes.
2.

Preheat oven to 180°C/160*C fan-forced. Roll out the dough on a lightly floured workbench to a 40cm circle. Transfer the dough circle to a large lined baking tray. Spread the sauteed silverbeet over the dough, leaving a 5cm border. Fold the edges over to partially enclose the filling, overlapping the dough as needed. Brush the dough with milk or beaten egg, then bake the galette for 35-45 minutes, until golden. Drizzle olive oil over the top, finish with chopped herbs and serve.

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