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Recipe
Sammy Jakubiak’s – Le Gruyère AOP Galette
Published 25 Oct, 2021![](https://goodfoodshow.com.au/app/uploads/sites/7/2024/02/gruyere-gallette_websize-1.jpg)
Sammy Jakubiak’s Le Gruyère AOP Galette
“Ever wanted to make your own pastry? Sammy’s recipe makes it simple! Try this delicious double Le Gruyère AOP Galette at home”
Ingredients:
- 2 cups all purpose flour, plus a little extra for dusting
- 2 tsp salt
- 170g butter cold, cubed
- 1 egg beaten
- 50g grated Le Gruyère AOP cheese
- 1 large onion, sliced
- 1 tbsp butter
- 2 tbsp dijon mustard
- Squeeze of lemon
- Pinch of salt
- Freshly cracked back pepper
- 1 bunch cavallo nero or silverbeet or spinach, Washed, stems removed
- 2 garlic cloves, very thinly sliced
- 100g Le Gruyère AOP, grated, plus extra for garnish
- Parsley to garnish
Method:
- In a bowl, add in the flour, salt, grated Le Gruyère AOP and butter and work the butter into the flour till almost mixed in. Add in a splash of water to bring dough together. Form into a disc and allow to rest in the fridge for 1 hour.
- In a medium heat pan, add in sliced onions and butter with a pinch of salt and freshly cracked pepper. Cook slowly covered for about 20 mins – 30 mins till soft and jammy. Remove from the pan set aside to cool.
- Slice spinach into ribbons and place in the pan with a little olive oil and sliced garlic. Cook on a low heat till wilted.
- Preheat the oven to 200c.
- Roll out dough in between two sheets of baking paper till about 3mm thick.
- Remove the top layer of baking paper and spread over the dijon mustard leaving a 1.5 inch barrier around the outside of the pastry. Top the mustard with jammy onions, then grate over about 2 cups of Le Gruyère AOP cheese.
- Then arrange the wilted spinach mix over the top.
- Gently fold over the edges of the pastry to encase the galette.
- Beat the egg and blush the pastry then the egg wash.
- Bake galette for 40 – 50 mins or until the pastry is golden. Rotate the galette once while cooking.
- Remove from the oven and allow to cool slightly, shave over some extra gruyere cheese and sprinkle with chopped parsley and extra drizzle of olive oil.
- Serve and enjoy!