Perfect for Late Summer Lunch in the garden with a salad or as part of a BBQ. You could use wholemeal flour instead of plain to change the texture, taste and look of the galette dough.
250g Plain Flour
½ tsp Salt
150g Unsalted Butter, cut into small chunks and frozen
50 ml cold water
1 small tin Artichoke Hearts, Drained
½ small Celeriac
1 clove garlic
1 bunch Chives, finely sliced
Drizzle of Truffle oil
- 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 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 Maldon 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 large 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 ¾ 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!