Spinach & mushroom galette w/ garlic & chilli roasted cauliflower
Plain White Flour
1 tablespoons, level
Low Fat Spread
Egg, whole, raw
1 medium, raw, lightly beaten
Egg yolk, raw
500 g, young leaf
Calorie controlled cooking spray
2 medium, finely sliced
250 g, chestnut, sliced
2 clove(s), crushed
1 g, pinch
100 g, torn
Vegetarian Parmesan Style Hard Cheese
2 tablespoons, grated
1 teaspoons, level
- Put the flours, salt and ½ tablespoon of the thyme in a food processor, then add the spread by spoonfuls. Blitz the mixture until it resembles breadcrumbs. Add the beaten egg and blitz until a dough forms. Form the dough into a disc, wrap in clingfilm and put in the fridge to chill for 30 minutes.
- Put the spinach in a large colander, then pour over a large kettle of boiling water until wilted. Squeeze out any excess water using the back of a spoon, then roughly chop and set aside.
- Mist a nonstick pan with cooking spray and put over a medium heat. Add the shallots and cook for 7-8 minutes until soft, then add the mushrooms and cook for another 5-6 minutes, until tender. Add the garlic and nutmeg and cook for another 1 minute, then remove from the heat and stir in the spinach. Season well, then set aside to cool for 5 minutes. Stir in the mozzarella. Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking tray with baking paper.
- Roll the pastry out into a rough 40cm diameter circle (it should be about 3mm thick) and transfer to the prepared baking tray. Spread the mushroom and spinach mixture over the pastry, leaving a 5cm border. Bring the edges up and over the filling. Put the egg yolk in a small bowl, then lightly beat with a fork and brush it over the exposed pastry. Bake for 40-45 minutes until golden and crisp. Serve the galette with the salad leaves on the side.