Day five of my fundraising project. The fifth Chakra, Vishuddha, is the first of the three spiritual chakra. At the level of the throat, to be open and aligned to this chakra is to speak and listen, and express yourself using a higher form of communication. There’s a delicate dance between saying what you mean and staying tactful or diplomatic. Fear not being accepted, or judgement of others may hinder you ability to express yourself truthfully.
If you, like myself, love rustic pastry, this nutty spelt pastry is so easy to whip up. In my mind, the galette was surely invented by a lazy chef, who couldn’t be bothered with all the fuss and perfection pastry works demands. This galette is not only delicious, but so easy to put together, especially if you keep a batch in the freezer, it’s mesmerizing. Use any filling you like, be bold and creative. You won’t regret it.
“‘I’m making a galette instead of a tart,’ Sam said.
Viola Shipman, The Recipe Box
‘Fancy,’ Deana said.
‘Actually, it’s not,’ Sam said. ‘It’s more rustic. More fitting of Michigan, I thought.'”
Vegan Feta, Beetroot and Spinach Galette
Equipment
- Rolling Pin
- Bowl
- pot with boiling water
- Frying Pan (15cm)
Ingredients
For the Pastry
- 150 gr Spelt Flour
- 150 gr Buckwheat Flour
- 1 tsp Salt
- 120 ml Water
- 100 ml Olive Oil
For the Filling
- 450 gr Beetroots
- 200 gr Spinach Fresh or Frozen
- 50 ml Vegan Double Cream
- 150 gr Vegan Feta Cheese
- 1 tsp Salt and Pepper
- 1-2 sprig Rosemary
- 1 tbsp Olive Oil
Instructions
- Begin making the pastry. Sift the powders and liquids in a bowl and mix with a fork. Once the dough is formed, knead for a couple of minutes on a working surface and roll it out on some baling paper into two 30-35 cm round disc roughly 2-3 cm thick. Trim the edges if desired.
- To make the filling, wash and boil or steam the beetroots until tender. Drain and let them cool before peeling them off. In the meantime, warm up some olive oil in a frying pan and cook the spinach, adding the cream, salt and pepper.
- Cut the beetroots into 2 mm thick slices and start putting together the galette. Add first the beetroot and the spinach, then the vegan feta. Finally, sprinkle with some salt, pepper and rosemary. Always leave 2-3 cm border at the edges.
- Fold the edges of the pie over the filling and slide the galette on a baking tray and bake for 30-45 minutes at 180C. Once cooked, let it cool a couple of minutes and enjoy.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
