Garden Vegetable and Honey Galette
November 21, 2023
Garden Vegetable and Honey Galette
1 hour and 15 minutes
NaN Serves
Bondi-based Chef Guy Turland shares one of his most precious dishes inspired by his family. A must-try vegetable and honey infused galette to share at the dinner table.
Ingredients
- 1 1\/2 cups all-purpose flour, more to flour the surfaces
- 1\/2 tsp kosher salt
- 150g cold unsalted butter, cut into small cubes
- 4-5 tbsp ice-cold water
- 1.5 cups ricotta
- 1\/2 tsp chopped thyme
- 1 Lemon, rind
- 1 bunch rainbow carrots
- 2 tbsp olive oil
- 1\/4 cup honey
- 1 large egg yolk
- Pinch of salt & pepper
Method
- While my preferred method of making galette dough is in a food processor, you can make galette dough by hand.
- If you decide to do so, mix flour and salt in a large bowl. Work the butter into the flour mixture until it resembles a coarse meal with some pea-sized pieces of butter. I find that the best tool to do this is a pastry cutter.
- Sprinkle 4-tablespoons of ice-cold water and mix it until it holds together to form a ball. If it doesn\u2019t, feel free to add in more water 1-teaspoon at a time.
- Shape the dough into a 4-inch disk, wrap tightly with plastic wrap, and let it sit in the fridge for at least 45 minutes before rolling it out.
- In a mixing bowl combine ricotta, thyme, lemon rind, 1 tbsp of honey and black pepper.
- Place your ricotta filling in the middle of the dough, spreading it out leaving a 3-inch border around the edges.
- Slice your carrots in half longways then toss in a bowl with olive oil, salt, pepper, herbs and 1 tbs of honey, Arrange your carrots on top of your ricotta.
- Roll the sides of the dough overlapping as you go around and pleating the dough.
- Brush the edges of the dough (the outer crust) with egg yolk.
- Bake for 20-25 minutes at 190 until golden.
- Serve topped with burrata cheese.
