lil’ bit ugly, lil’ bit funky
Y’all I have been eating these mini galettes for lunch EVERY day this week and I cannot get enough! They were so quick to chuck together (I use chuck deliberately because this is rusitc AF) and yet I’ve had a whole week’s worth of enviable lunches that make studying all day at the library seem just a little bearable haha.
There’s so many FAB elements to this dish, the creamy beans, the mellow and sweet roasted garlic etc but what really elevates the dish for me is the roasted lemon. I first read about it when my friend’s Adam and Ryan were making roasted lemon pesto from the recently released and absolutely gorgeous Kale and Caramel cookbook. I’m desperate to try the pesto, but tbh I actually could sit and eat a whole tray of these lemons to myself hahaha.
Once again, I’m using shop-bought pastry, and once again I’m going to try to justify myself haha even though I know I don’t need to:
- it’s hella cheap
- it’s convenient, not only because it’ already made, but also because it’s automatically vegan
- I got shit to do haha
So if you’re in the same camp as me, then go ahead and cheat and we just keep this one wee secret between us haha.
ingredients (enough to make 4 galettes generously)
1 500g block savoury shortcrust pastry
2x 400g tins of cannellini beans
olive oil (I’ll break down how much in method)
1tbsp horseradish paste (I used white chrain, I reckon they’re the same thing haha)
1 handful asparagus
1 bulb garlic
1 handful walnuts
1tbsp soy milk (or a mylk of your choice tbh)
1 tbsp sugar
- preheat the oven to 200C/390F. Cut just the tip of a whole clove of garlic and put it on a sheet of foil. Pour 1tbs olive oil on top and seal up the foil in a we parcel. Bake for 45 mins total.
- while the garlic’s roasting, slice half a lemon (keep the other half for later) thinly and place the slices on a sheet of baking paper on top of a baking tray. Drizzle with olive oil and pop in the oven when for the final 15 mins of the garlic’s cooking time.
- take the garlic and lemon out the oven, but don’t turn it off. Place the asparagus on the tray the lemon was on. Make sure to stir it in all the left-over, citrus-infused oil, then roast it for 5 mins.
- drain the beans, and place in a big bowl. Squish the cooked garlic cloves out of the bulb and add them to the big bowl with 4tbsp olive oil, the tahini, the horseradish paste, juice from the half-lemon leftover, S&P to taste. Mash it SERVERLY. You could blitz it if you like, but I kinda like that no matter how hard you mash, you’re gonna get a wee bit of texture. That’s your call haha.
- divide the pastry into 4s. Roll out each one on a lightly floured surface until it’s about 2mm thick. and put it onto a baking sheet. Pop about 4tbsp of bean filling in the middle of the dough, spread it out while leaving yourself a 3cm border, then fold the edge over as per the photos I’ve got here. Repeat for all four galettes.
- mix the mylk and sugar together until dissolved, and brush it onto the exposed pastry, and then bake at 180C/350F for 30-40 mins until golden.
- 7. While this is baking, roast some hazlenuts in a dry pan for a couple minutes, stirring to make them evenly-toasted. The roughly chop them.
- Top the gallete with some asparagus, a slice of roasted lemon, a sprinkling of nuts and a drizle of EVOO if ya fancy! Then you’re done woohoo!