Zesty Green Galette with Asparagus & Lemon by @deliciouslyella

1h

4 servings

🌾

180 g

Plain flour

🌾

100 g

Wholemeal spelt flour

🧂

5 ml

Fine sea salt

🫒

75 ml

Olive oil

💧

130 ml

Cold water

🥛

1 dash

Plant-based milk

🌿

45 ml

Pesto

🥬

1 handful

Spinach

🍄

2

Portobello mushrooms

🌱

1 bunch

Asparagus

🧄

1 clove

Garlic

🥜

1 handful

Pine nuts

🍋

1

Lemon zest

🫒

1 drizzle

Extra virgin olive oil

  1. Preheat

    Preheat the oven to 180°C (350°F).

  2. Mix
    • plain flour
    • fine sea salt

    In a bowl, mix the plain flour, wholemeal spelt flour, and fine sea salt.

  3. Add
    • olive oil
    • cold water
    • plain flour

    Add the olive oil and cold water to the flour mixture and mix until a dough forms.

  4. Roll

    Roll out the dough on a floured surface using a rolling pin.

  5. Spread
    • pesto

    Spread the pesto over the dough, leaving a border around the edges.

  6. Top
    • spinach
    • Portobello mushrooms
    • asparagus

    Top with spinach, sliced Portobello mushrooms, asparagus, garlic, pine nuts, and lemon zest.

  7. Fold
    • plant-based milk

    Fold the edges of the dough over the filling and brush with plant-based milk.

  8. Drizzle
    • extra virgin olive oil

    Drizzle with extra virgin olive oil and bake for 40 minutes or until golden brown.

Zesty Green Galette with Asparagus & Lemon by @deliciouslyella

1h

4 servings

🌾

180 g

Plain flour

🌾

100 g

Wholemeal spelt flour

🧂

5 ml

Fine sea salt

🫒

75 ml

Olive oil

💧

130 ml

Cold water

🥛

1 dash

Plant-based milk

🌿

45 ml

Pesto

🥬

1 handful

Spinach

🍄

2

Portobello mushrooms

🌱

1 bunch

Asparagus

🧄

1 clove

Garlic

🥜

1 handful

Pine nuts

🍋

1

Lemon zest

🫒

1 drizzle

Extra virgin olive oil

Preparation Steps

  1. Step 1/8

    Preheat the oven to 180°C (350°F).

  2. Step 2/8

    In a bowl, mix the plain flour, wholemeal spelt flour, and fine sea salt.

    🌾plain flour
    🌾wholemeal spelt flour
    🧂fine sea salt
    🥄spoon

  3. Step 3/8

    Add the olive oil and cold water to the flour mixture and mix until a dough forms.

    🫒olive oil
    💧cold water
    🥄spoon

  4. Step 4/8

    Roll out the dough on a floured surface using a rolling pin.

    🥖rolling pin

  5. Step 5/8

    Spread the pesto over the dough, leaving a border around the edges.

    🌿pesto
    🥄spoon

  6. Step 6/8

    Top with spinach, sliced Portobello mushrooms, asparagus, garlic, pine nuts, and lemon zest.

    🥬spinach
    🍄Portobello mushrooms
    🌱asparagus
    🧄garlic
    🥜pine nuts
    🍋lemon zest
    🔪knife

  7. Step 7/8

    Fold the edges of the dough over the filling and brush with plant-based milk.

    🥛plant-based milk
    🥄spoon

  8. Step 8/8

    Drizzle with extra virgin olive oil and bake for 40 minutes or until golden brown.

    🫒extra virgin olive oil

Composition

Ingredients

Types

Grains, Spices, Oils, Liquids, Dairy Alternatives, Condiments, Vegetables, Nuts, Fruits

Ingredients

plain flour, wholemeal spelt flour, fine sea salt, olive oil, cold water, plant-based milk, pesto, spinach, Portobello mushrooms, asparagus, garlic, pine nuts, lemon zest, extra virgin olive oil

Allergens

Gluten, Nuts

Dietetics

Dietary regimen

Vegetarian

Calories

to inform

Macro nutrients

Sugar: 1g, Fiber: 5g

Nutritional Information

Minerals

Magnesium: 25mg, Phosphorus: 70mg, Potassium: 400mg, Sodium: 150mg

Vitamins

Vitamin B6: 0.2mg, Vitamin E: 0.8mg, Vitamin K: 25µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

rolling pin, baking tray, knife, spoon

Appliances

oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

European

Geographic

France, Western Europe

Various

Aspect

Texture

Crunchy

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)