Inspired 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!
https://simplynaturalgourmet.com
http://facebook.com/simplynaturalgourmet
http://twitter.com/simplynaturalgo 