Galette Pasqualina

Galette Pasqualina

Galette PasqualinaInspired by an Easter recipe in Bon Appétit but also inspired by my need to cook with time saving tricks, I reinvented the traditional Italian Torta Pasqualina!   My Galette Pasqualina is not short on nutritional value, just much easier to make in a fraction of the time. There’s no ringing out greens and hours of preparation involved when making my easy version of Torta Pasqualina. My Galette Pasqualina is just chuck full of organic greens, goat cheese and farm raised eggs! My Galette Pasqualina is high in protein, vitamins and minerals and is super delicious! My Galette Pasqualina is a perfect vegetarian main entrée rounded off with a crisp green salad! My Galette Pasqualina is an irresistible side dish or a perfect breakfast entrée. The traditional Torta Pasqualina is made at Easter but you can enjoy My Galette Pasqualina any time of the year! Enjoy!

1/4 cup extra virgin olive oil

1 organic onion, peeled and chopped

1 clove organic garlic, peeled and sliced

3 organic shallots, peeled and chopped

1 bunch organic Swiss chard, finely chopped

1 bunch organic spinach, finely chopped

1 bunch organic arugula, finely chopped

5 oz goat cheese

1/2 cup grated Parmesan cheese

2 eggs, whipped

Dash of garlic powder

Dash of ground nutmeg

Himalayan salt to taste

Fresh ground pepper to taste

Zest of one lemon

4 eggs

1 egg yolk, mixed with water for an egg wash

Sprinkle of course ground Celtic salt

1 sheet of puffed pastry, thawed

Preheat oven to 350 degrees Fahrenheit 

Heat olive oil in a medium frying pan on medium high

Add onion, garlic and shallots

Add all the greens

Cook until vegetables are quite soft and cooked down

In a medium bowl combine both cheeses and the 2 whipped eggs

Add garlic, nutmeg, salt and pepper and most of the lemon zest

Whip thoroughly 

Add the cooked greens and blend

Roll out pastry into a large circle

Place pastry in a greased 9 inch pie dish, leaving extra to hang over the dish

Pour vegetable cheese egg mixture in the pastry lined pie dish

Create four circular divots in the mixture, spaced evenly

Crack an egg into each divot

Cover the dish with the extra overhang of pastry to make a galette

Brush with reserved egg wash, sprinkle with course Celtic salt

Bake galette for 1 hour and 6 minutes until golden brown

Serve as a vegetarian main for breakfast, lunch or dinner

Round off with a crisp salad and dry wine

Great as a side dish too!

Enjoy! Galette Pasqualina


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