RECIPE
PATE BRISEE / GALETTE PASTRY
INGREDIENTS | QUANTITY |
Plain Flour | 250g |
Salt | 1 teaspoon |
Cold Unsalted Butter -cubed | 230g |
Ice Water | 80g |
Paprika | 1 teaspoon |
Egg Yolks | 20g |
RICOTTA FILLING
INGREDIENTS | QUANTITY |
Ricotta Cheese | 280g |
Goats Cheese | 50g plus extra for topping |
Black Pepper to taste | qs |
Sea Salt Flakes to taste | qs |
Thyme - remove vine and chopped | 5 sprigs |
Rosemary - remove vine and chopped. | 1 sprig |
VEGETABLES
INGREDIENTS | QUANTITY |
Small Zucchini | ½ |
Jerusalem Artichoke | 2 |
Small Sweet Potatoes | ½ |
Purple Potato | 1 |
Carrot | 1 |
Olive Oil | qs. |
EGG WASH
INGREDIENTS | QUANTITY |
Egg | 50g |
Milk | 50g |
Salt | pinch |
To make the roast vegetable galette....
FOR THE PATE BRISEE
Place the flour, salt and paprika in a mixing bowl. Add in the cubed cold butter and rub through with the dry mixture with your finger tips until a coarse crumb is created. There should be small chunks of butter still visible in the mix.
Transfer the mixture onto a clean work surface. Create a well and add in 1/2 of the water in a few additions. Using a dough scraper, cut through the mix to combine.
Mix the remainder of the cold water with the egg yolks and continue to add to the flour mixture in a few additions. Continue to cut the mixture with the scraper until they just come together forming into a dough. Gently press the dough down to ensure there are no dry bits of flour in the mix, at the same time ensuring you do not knead the dough too much.
Once a dough is formed with no dry bits, flatten to a square, wrap in cling film and rest in the fridge for at least 2 hours or overnight.
FOR THE RICOTTA FILLING
Mix the ricotta and goats cheese, then add the chopped thyme and rosemary followed by seasoning of sea salt flakes and black pepper. Set aside.
ASSEMBLY
Peel the sweet potato, Jerusalem artichoke, carrot and beet root. Slice the vegetables to similar sizes of approximately 8mm - 5mm thick.
Divide the dough to two equal portion. Round the dough slightly then roll pastry to approximately 28cm diameter on top of a parchment paper, dusting with flour if necessary to prevent from sticking on the paper, and to approximately 5mm in thickness discs. Spread half of the ricotta filling in the center leaving a 4cm border.
Line the vegetables alternatively on top of the ricotta filling. Brush the border with some egg wash. Lift the parchment paper and fold the pastry border over the vegetables and continue to do so all around to create a parcel that holds the fillings together.
Brush the top of the vegetables with some olive oil. Brush the top border of the pastry with more egg wash. Sprinkle the top of the vegetables with the extra goats cheese.
Bake in the pre heated oven at 200C for 20 minutes or until golden in color and the vegetables are cooked through.
