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Whipped feta, onion and spicy blueberry chutney galette

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Whipped feta, onion and spicy blueberry chutney galette

@the_peri_pot
Vegetarian
This decadent recipe can be made in a van and definitely gives the wow factor. Great for entertaining at meet-ups or festivals over the summer.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr 5 mins
Chilling time 1 hr
Total Time 2 hrs 25 mins
Course Baking
Servings 6
Diet Vegetarian

Equipment

  • Blender
  • Oven

Ingredients
  

  • 2 1/4 cup Flour
  • 1/3 cup Butter
  • 1 Egg
  • 2 tbsp Olive oil
  • 1 Cannellini beans
  • 1 Feta cheese
  • 2 Garlic clove
  • 2 tbsp Plain yoghurt
  • 2 cup Blueberries
  • size Ginger
  • 2 Onion
  • 1 tbsp Mustard seeds
  • 1/2 tsp Cumin
  • 1/2 tsp Cayenne pepper
  • 3 tbsp Cider vinegar
  • 2 tbsp Brown sugar
  • Lime
  • 1/2 cup Cheese grated

Instructions
 

  • Firstly make the pastry for the galette. Start by putting flour and salt in a large mixing bowl. Cube the cold butter and add to bowl and rub between fingers untill you reach a bread crumb texture. Slightly beat the egg and add to the flour mixture. Add the olive oil and mix untill well incorporated. Turn the dough out on to a slightly floured surface and knead for a couple of minutes then tightly wrap and place in fridge to rest for at least one hour.
  • To make the chutney, add a little oil to a medium size pot, heat gently over a medium heat and add all the spices. Cook until fragrant. Then add 1 diced onion and sauté for 2 mins. Add ginger, one garlic clove, cider vinegar, sugar, blueberries, lime zest and juice. Bring to boil and leave to simmer for half an hour. Season to taste. Give the chutney a blast through the blender when cooked.
  • In the meantime make the feta filling. Add feta, cannellini beans, yogurt, garlic clove and salt and pepper to a blender and blend until smooth. Take pastry dough out of the fridge and roll out into a circle on a flour surface. It should be a uniform thickness of around a one pound coin.
  • To assemble slice one onion into half cm slices and arrange on top of pastry leaving a border of around 2 inches. This will be folded over the top of filling. Then add the feta mixture, fold the excess pastry up and over the filling. Sprinkle the top with grated cheese and bake in the oven at 180 degrees Celsius for around 35 mins of until the top is golden.
  • Take the galette out the oven and top with blueberry chutney and serve immediately. Although this dish is delicious cold too.

Nutrition

Calories: 424kcalCarbohydrates: 53gProtein: 10gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 63mgSodium: 248mgPotassium: 216mgFiber: 3gSugar: 11gVitamin A: 534IUVitamin C: 8mgCalcium: 121mgIron: 3mg
Keyword advanced, Baking, galette, oven, pescatarian, vegetarian
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