Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry
Galette
To serve
How it's done
Pastry
Mix the flour, salt and thyme in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix to form a soft, smooth dough; do not knead. Flatten the pastry, cover and leave to chill for approx. 1 hr.
Galette
Heat the oil in a pan. Add the onion, sauté for approx. 2 mins. Add the spinach, cover and cook for approx. 5 mins., season, allow to cool slightly. Mix the spinach with the ricotta and lemon zest. Roll out the pastry into a circle (approx. 32 cm in diameter) on a sheet of baking paper, place on a baking tray. Spread the spinach mixture on top, leaving approx. 4 cm free around the edges. Fold in the edges of the pastry.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven and allow to cool slightly.
To serve
Place the burrata in the centre of the galette. Mix the cress and chervil with the lemon juice and oil, season, arrange on top.
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