for 4 person

Pastry

150 g	light spelt flour
100 g	wholemeal PureSpelt flour
½ tsp	salt
4 sprig	thyme, leaves torn off
100 g	butter, cut into pieces, cold
1 dl	water

Galette

1 tbsp	olive oil
1	onion, finely chopped
400 g	baby spinach
½ tsp	salt
a little	pepper
125 g	ricotta
1	organic lemon, use a little grated zest

To serve

150 g	burrata
20 g	cress
½ bunch	chervil, leaves torn off
½ tbsp	lemon juice
½ tbsp	olive oil
1 pinch	salt
a little	pepper

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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