Summer has finally arrived in Copenhagen; 30-something degrees, heat wave reported, and mild panic attacks with the elders. So this Weekend we got up early and slapped some dough together. We wanted to get up and out into the Sun and have a picnic while we were at it.
The dough took shape and turned into this delicious Veggie Galette, perfect for a nice trip into the wild.
We then packed a big blanket and our freshly baked Veggie Galette and went up North of Copenhagen to Dyrehaven, the old hunting grounds of the former Danish monarchs. These humongous beechwood forests are teeming with wild deers and offer some great spots for the picnic we had been planning.
The filling for our Veggie Galette was made from carrots, fennel, spinach and feta cheese, while the dough was based on wheat flour. Other types of flour may be chosen for health reasons. However, we believe wheat flour will prove to be a great choice for baking every now and then, if only you opt for a good quality organic product. By choosing good quality flour rather than the overly processed conventional ‘white’ wheat flour you’ll have a flour with all the good qualities of the crop, meaning the bran and germ, which are the parts containing all the good fibers and vitamins.
(Makes 4 servings)
1cup / 250 ml / 125 g good quality wheat flour
1 cup / 250 ml / 125 g good quality whole wheat flour
125 g cold butter, salted
Approx. ½ cup ice water
½ tsp sea salt
Virgin olive oil
1 egg yolk for egg wash (optional)
75 g spinach, roughly chopped
1 small fennel
2 medium carrots
2 small red onions
150 g feta cheese
2 tbsp fresh rosemary, finely chopped
Virgin olive oil
1 tsp sea salt
Preheat the oven to 200 C / 400 F.
Start off by preparing the dough. Place flour in a large bowl and turn the butter into it using your hands, turning the mixture into a crumble-like paste. Add salt. Then add ice water, one splash at a time, while incorporating it into the mixture and forming a firm dough (you may not need to use all of the ice water). Form the dough into a ball, place it in a cloth-covered bowl, and leave it in the fridge to cool for at least 30 minutes.
Meanwhile, prepare the filling. Divide the fennel into 6-8 pieces, chop the red onion into boats, and dive the carrots lengthwise into 4 pieces. Transfer the vegetables to a baking tray, sprinkle them with olive oil, and bake in the oven for 20 minutes or until tender. Once baked, transfer the vegetables to a large bowl. Add salt, rosemary, crumbled feta, and roughly chopped spinach, and mix well. Set aside.
Once cooled, roll out the dough to a 0,5 cm-thick disk with a diameter of 30 cm. Transfer the dough to a parchment lined baking tray. Paint the dough with olive oil before pouring the filling onto it. Make sure you keep the filling in the middle of the disk, leaving an approx. 4 cm border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Finally, brush the the pleats with an egg yolk wash. Bake for 30-35 minutes until golden and crunchy.
Serve with green salads beneath blue skies. Enjoy!