Another way to use the delicious yoghurt flaky pastry. It’s quite forgiving so do give it ago. I tried to make it with oats, almond meal and a gf flour and it didn’t quite work but still kind of did so that just proves how easy it is!
This time I made a ricotta mix and sat some broccoli on top and folded in the sides. You could use asparagus or add chopped wilted and squeezed out greens into it.
1 x yoghurt pastry
zest of a lemon
1 small clove garlic, finely grated
2-4 T chopped herbs - I used chives and parsley
2 T finely grated Parmesan or double the amount of cheddar
salt and pepper
1 head of broccoli, cut into long florets - you could also use asparagus but since mine was so fresh I used broccoli as it seemed a shame to cook it in a hot oven.
a drizzle of olive oil and extra Parmesan to finish
Make the pastry in advance. Roll out into a round using baking paper to stop it sticking. Chill while you sort everything else as pastry cooks best when cold.
Mix the ricotta with the lemon zest, garlic, herbs, Parmesan and egg and season well.
Spread the ricotta mix in the middle of the pastry and top with the broccoli florets. Fold in the sides to form a free form galette. Drizzle with olive oil and a bit of Parmesan.
Bake at 180-200 for about 40 minutes until golden and the pastry is cooked on the bottom.
Asparagus, almond and herb salad
1 bunch of fresh asparagus, thinly sliced on an angle,
1 bunch blanched in salted water
a handful of herbs , leaves picked. I used mint, parsley and a little dill
a handful of toasted almonds
2 handfuls of mixed salad greens / rocket / baby spinach
Extra virgin olive oil, a pinch of salt and lemon juice
finely grated parmesan (optional)
Slice the asparagus and blanch the other bunch, refresh and slice it. You could also use half asparagus and half broccoli. Add into a bowl and mix with the herbs, almonds and salad greens. Dress with lemon juice and olive oil and a pinch of salt. Add in the grated Parmesan if using.