Light Lunches 4.5

Leek, Celeriac, Kale and Goat's Cheese Galette

This rustic, free-form, savoury tart makes a fantastic lunch when served with a side salad, a dollop of hummus or a bowl of soup. Peeling the celeriac... into ribbons allows it to cook quickly, adding body to the vegetable filling. Read more This rustic, free-form, savoury tart makes a fantastic lunch when served with a side salad, a dollop of hummus or a bowl of soup. Peeling the celeriac into ribbons allows it to cook quickly, adding body to the vegetable filling.

Overview Ingredients Method

Prep time

40 mins

Cook time

30 mins

FREEZER FRIENDLY

SHELF LIFE

3 days

Why is this healthy?

Diet

Vegetarian Pescatarian

Contains

Dairy, Gluten

Why is this healthy?

NUTRITION PER SERVING (Read more)

Protein

216kcal

Calories

14g

Total Fat

18g

Carbs

Sugars

Fibre

Protein: 5g; Calories: 216kcal; Total Fat: 14g; Carbs: 18g; Sugars: 2g; Fibre: 5g; Calcium: 107mg (8%); Iron: 2mg (11%); Magnesium: 39mg (9%); Potassium: 459mg (10%); Sodium: 329mg (14%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 1.3mg (9%); Vitamin B9: 71mcg (18%); Vitamin A: 124mcg (14%); Vitamin C: 22mg (24%); Zinc: 0.7mg (6%); Vitamin K: 89mcg (74%); Copper: 0.2mg (22%); Vitamin B2: 0.2mg (15%); Vitamin B3: 1.5mg (9%); Vitamin B6: 0.2mg (12%); Phosphorus: 127mg (10%)

Why is this healthy?

Diet

Vegetarian Pescatarian

Contains

Dairy, Gluten

Ingredients

Serves 8

For the pastry

wholemeal flour

white flour

Swaps: all purpose flour (gluten-free)

sea salt

fine

butter

Swaps: olive oil

1cm cubed

water

ice cold

For the filling

olive oil

leek

finely sliced

celeriac

Swaps: parsnip

peeled into ribbons

kale

Swaps: spinach

destalked and torn into bite-sized pieces

garlic cloves

minced

thyme (dried)

Swaps: herbes des provence, rosemary

dijon mustard

smooth

goat’s cheese

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Method

Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan. Line a baking tray with parchment paper.

Place the flours and salt into a large bowl. Whisk to combine. Add the butter and rub in between your fingers and thumbs, until you have a texture resembling wet sand with some larger, pea-sized pieces remaining. Sprinkle over the iced water, spoonful by spoonful, and gently combine. It should hold together when you squeeze it. Add more water if you need to. Gently form into a disc 2-3cm thick, wrap with cling film and set aside while you make the filling.

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Leek, Celeriac, Kale and Goat's Cheese Galette

Ingredients

Method

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