A galette is a round, flat free form tart. This savoury version is a vegetarian delight.
- 65 ml (¼ cup) olive oil, divided
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 x 400 g can Rhodes Quality Butter Beans, drained and rinsed
- zest and juice ½ lemon
- 30 ml (2 Tbsp) flat-leaf parsley
- 1 egg
- 65 ml (¼ cup) cream
- salt and freshly cracked black pepper
- 500 g ready-rolled shortcrust pastry
- 1 egg yolk, beaten
- 200 g asparagus, trimmed and blanched
- 1 leek, washed and sliced
- 15 ml (1 Tbsp) olive oil
- 100 g chunky cottage cheese
to serve: fresh mint and coriander, leaves roughly chopped,To make the filling, heat 30 ml (2 Tbsp) of the oil a saucepan and cook the onion over medium heat for 5 minutes until softened.
- Add the garlic and cook for a few minutes more and then remove from the heat.
- Place the onion and garlic in a food processor with the Rhodes Quality Butter Beans, lemon zest and juice.
- Add the parsley and the remaining oil.
- Process to a puree.
- Season to taste.
- Add the egg and the cream and pulse to mix.
- Bring a medium saucepan of water to the boil and cook the asparagus and leeks for 3-4 minutes until just starting to cook through.
- Remove, drain and cool under cold running water, then pat dry with kitchen paper.
- Place the asparagus and leeks into a bowl and toss with the 15 ml (1 Tbsp) olive oil and season well.
- Unroll the pastry onto a large baking sheet and cut into 2 halves.
- Spread butter bean paste over the one-half pastry, leaving a 1 cm edge.
- Place half of the asparagus and leeks on top of the butter bean puree.
- Brush the pastry border with beaten egg.
- Fold and pleat the dough over the edge of the filling and brush the crust with remaining egg.
- Repeat with the remaining piece of pastry.
- Bake the tarts in an oven preheated to 190C for 30 minutes or until the pastry is crisp and golden.
- Spoon on the cottage cheese and garnish with the fresh mint and coriander and serve immediately.