We’ve been missing Crane’s Kitchen during our temporary closure and are delighted to share one of our favourite recipes from their lunch menu to make at home.
Perfect for spring, a galette is a type of open pie, delicious served with a salad or as part of a barbecue.
Crane’s Kitchen makes these fresh every day for their customers at the SLG!
Photo: Lucy Richards
Ingredients
For the galette dough:
- 250g plain flour
- ½ tsp salt
- 150g unsalted butter, cut into small chunks and put into the freezer to chill
- 50ml cold water
For the galette filling:
- 1 small tin artichoke hearts, drained
- ½ small celeriac
- 250g ricotta
- 1 lemon
- 1 clove garlic
- Sea salt
- 1 bunch chives, finely sliced
- Optional: drizzle of truffle oil
Method
- To make the galette dough, mix together the flour and salt in a food processor. Add in the very cold butter and pulse until it looks and feels like breadcrumbs. Pour in the water and bring the dough together with your hands.
- Give it a quick knead on the table until the dough is smooth and soft. Wrap and leave in the fridge for a few hours or overnight to rest.
- Meanwhile, prepare the filling. Squeeze the artichokes to remove any liquid and cut them into halves.
- Cut the celeriac into manageable chunks and finely slice, either by hand or with a mandolin. Cover with cold water to prevent it from going brown.
- Tip the ricotta into a bowl and season with the zest of a lemon, finely grated garlic clove and a pinch of sea salt to taste.
- Preheat the oven to 180C Fan.
- Once the galette dough has rested, roll it out on a lightly floured surface until it is a few inches larger than your baking tray, approximately 20cm. These edges will be folded in after the filling is added.
- Make sure to place the dough onto the baking sheet before you fill it!
- Spoon three-quarters of the ricotta onto the galette dough and spread out, making sure you leave a 2-3 inch crust to fold over at the end.
- Drain the celeriac and dry the slices on a clean kitchen cloth before layering up with the artichoke on top of the ricotta.
- Fold the rest of the dough inwards, brush with a little milk or egg wash to help the dough colour and bake in the oven for 30-40 minutes or until the dough is crisp and golden and the celeriac slices are soft.
- Finish with finely chopped chives and a drizzle of truffle oil!