A slice of comfort: Greens and onion galette with creme fraiche and comte
1 pack shop-bought puff pastry
flour, for dusting
400g-500g mixed green leaves with thick stems removed (any combination of spinach, Swiss chard, kale, etc), roughly chopped
2 tbsp olive oil
170g onion, sliced
2 tsp salt
20g flat-leaf parsley leaves, chopped
15g grated parmesan
⅛ tsp freshly grated nutmeg
100ml crème fraîche
50g grated comté cheese
splash of milk or cream
- For the filling, wash and drain all your greens but keep them damp, which helps with the cooking process.
- To a large frying pan, add the olive oil, onion and 1 teaspoon of salt. Place over a medium heat and sweat until the onion is soft and lightly golden.
- Add the parsley and sizzle for 1 minute, then add the greens (in batches if you want) and remaining salt. Put a lid on the pan to speed up the wilting process. Once everything has started to cook, remove the lid and continue cooking until the greens are soft, about 10 minutes. Drain the greens in a colander. Allow to cool, then mix in the parmesan and nutmeg.
- Preheat the oven to 230C/210C fan/gas 8. Place a baking stone on the middle rack of the oven.
- Place the pastry on a well-floured work surface. Dust the top with some more flour and roll it out as evenly as you can until it is 2mm-3mm thick. Don’t worry if the edges aren’t smooth, and if you get a crack just patch it up. Once it’s rolled out, slide a piece of baking paper under the dough. This will make it easier to move around.
- Make the egg wash by beating the egg with the splash of milk or cream.
- To assemble, dust the base of the dough with a good pinch of flour, then spread your cooled greens on top, leaving a 3cm edge. Fold up the edges of the galette, leaving the middle of the filling exposed.
- Brush the folded edge with egg wash, then use the baking paper to pick up the galette and place on the baking stone.
- Bake first for 15 minutes, then turn it around to ensure it bakes evenly on all sides.
- After another 15-20 minutes, slide the galette off the baking stone and on to an upturned baking tray.
- Drizzle the crème fraîche on to the greens (not on the crust). It doesn’t have to be perfectly covered or even as it will melt. Also add your comté on top of the crème fraîche.
- Slide the galette back on to the baking stone and continue baking for around another 20 minutes. Once everything is golden and beautiful and your cheese is just starting to brown, remove the galette from the oven and pull it on to a cooling rack using the baking paper. Serve warm or at room temperature.