Galette with Catalogna, asparagus and hummus .
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Galette with Catalogna, asparagus and hummus

Ingredients:

Galette with Catalogna, asparagus and hummus

  • 200 g of spelt flour
  • 40 g of extra virgin olive oil
  • 90 g of cold water
  • 2 tablespoons of mixed seeds
  • 1 teaspoon curry powder
  • Salt
  • .
  • Blanched Catalogna (cut and sautéed in a pan with oil and garlic 6 asparagus)
  • Cherry tomatoes
  • 150 g cannellini beans 1 tablespoon tahina Juice of half a lemon Salt
  1. Combine the flour, seeds, curry powder, salt and extra virgin olive oil in a bowl and mix.
  2. Add the water and knead.
  3. Wrap the dough in greaseproof paper and leave it to rest for about half an hour in the fridge (or even longer).
  4. Blend the cannellini beans with the tahina, a pinch of salt and the lemon juice.
  5. Cut the asparagus into chunks and sauté over a high heat for 10 minutes in a pan with a dash of oil and a pinch of salt.
  6. Roll out the brisée pastry in a circular shape, spread the cannellini hummus, fill it with the catalogna, the asparagus, the cherry tomatoes cut in two.
  7. Close the edges towards the centre and brush with oil. Bake in a ventilated oven at 180 degrees for about 20 minutes.

By Glicerinia

Method:

Galette with Catalogna, asparagus and hummus

  • 200 g of spelt flour
  • 40 g of extra virgin olive oil
  • 90 g of cold water
  • 2 tablespoons of mixed seeds
  • 1 teaspoon curry powder
  • Salt
  • .
  • Blanched Catalogna (cut and sautéed in a pan with oil and garlic 6 asparagus)
  • Cherry tomatoes
  • 150 g cannellini beans 1 tablespoon tahina Juice of half a lemon Salt
  1. Combine the flour, seeds, curry powder, salt and extra virgin olive oil in a bowl and mix.
  2. Add the water and knead.
  3. Wrap the dough in greaseproof paper and leave it to rest for about half an hour in the fridge (or even longer).
  4. Blend the cannellini beans with the tahina, a pinch of salt and the lemon juice.
  5. Cut the asparagus into chunks and sauté over a high heat for 10 minutes in a pan with a dash of oil and a pinch of salt.
  6. Roll out the brisée pastry in a circular shape, spread the cannellini hummus, fill it with the catalogna, the asparagus, the cherry tomatoes cut in two.
  7. Close the edges towards the centre and brush with oil. Bake in a ventilated oven at 180 degrees for about 20 minutes.

By Glicerinia

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