1 month ago
7
Ideal for lunch, a light dinner, or spring entertaining, this vibrant savoury galette is surprisingly simple to pull together.
This vibrant, savoury tart celebrates spring’s best: sweet peas, tangy goat’s cheese and fresh herbs. The crust is an easy-to-make, buttery rye shortcrust (no fussy puff pastry here), making it perfect for lunch, a light dinner or entertaining with a green salad on the side.
Ingredients
FOR THE RYE SHORTCRUST PASTRY
130g plain flour
100g rye flour
½ tsp salt
120g cold unsalted butter, diced
1 egg yolk
2-3 tbsp ice water
FOR THE TART FILLING
200g goat’s cheese, crumbled
2 tbsp creme fraiche or cream cheese
1 tbsp chopped chives
1 tbsp chopped parsley
1 tbsp chopped mint
1 tbsp unsalted butter
1 leek, washed and cut into 1cm rings
FOR THE EGG WASH
1 egg yolk
1 tbsp water
FOR THE PEA SALAD
2 cups fresh or frozen peas, blanched
1 tbsp extra virgin olive oil
juice and zest of ½ a lemon
sea salt flakes to taste
pinch of chilli flakes
extra chopped chives and mint and parsley leaves, to serve (optional)
Method
FOR THE RYE SHORTCRUST PASTRY
Step 1
In a large bowl, combine the plain and rye flours with the salt. Rub in the butter until the mixture resembles breadcrumbs with some small lumps. Add the egg yolk and just enough ice water to bring the pastry together. Flatten the pastry into a disc, cover with cling wrap, and chill for 30 minutes.
Step 2
Preheat the oven to 200C fan-forced (220C conventional). Prepare a baking tray by lining it with baking paper. Remove the pastry from the fridge and roll it out on a lightly floured bench into a 40cm round.
Step 3
Carefully roll the pastry onto the rolling pin, move it to the prepared tray, and unroll.
FOR THE FILLING
Step 1
Mix the goat’s cheese, creme fraiche and herbs in a small bowl, and season to taste with salt and pepper. Spread the goat’s cheese over the base of the pastry, leaving a 2-3cm border.
Step 2
Melt the butter in a frying pan over medium heat and brown it until it smells nutty and turns a deep golden colour. Add the leeks and sauté until softened. Season with salt and pepper, then transfer the leeks onto the goat’s cheese and spread into an even layer.
Step 3
For the egg wash, whisk the yolk and water together in a small bowl and set aside.
Step 4
Fold and roughly pleat the edges of the pastry over the leeks, leaving the centre filling exposed. Brush the pastry border with egg wash and sprinkle with sea salt flakes. Bake for 35-40 minutes, or until the crust is a deep golden brown.
FOR THE PEA SALAD
Step 1
Blanch the peas for 1-2 minutes, then immediately transfer them to an ice water bath to stop the cooking; drain well.
Step 2
Just before serving, dress the peas with olive oil, lemon juice and zest, sea salt and chilli flakes. Spoon the dressed peas over the tart, garnish with the remaining herbs, and serve immediately.
Technique of the month: Handling low-gluten doughs
Rye flour is lower in gluten than traditional wheat, which gives the base a beautifully delicate, crumbly texture, as well as a deep, nutty flavour. To prevent cracking and keep the dough easy to manage, remember the key rules: keep it well chilled, don’t overwork it, and roll gently. The reward is a sturdy, yet exquisitely short, nutty base perfect for creamy fillings.
Tips for success
- Chill the dough before and after rolling to prevent shrinkage.
- If the dough cracks, press it gently back together; rye is forgiving.
- Blanch the fresh or frozen peas briefly, then plunge them into iced water to keep the colour vibrant and the flavour sweet.
- Dress the peas just before serving. Otherwise, the lemon juice will dull their colour.
- This tart is lovely served warm, but it holds its shape beautifully at room temperature, too.
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