Confit Onion Spinach and Smoked Mozzarella Galette by Craig Wood of The Wee Restaurant in Edinburgh
Craig Wood is chef proprietor of The Wee Restaurant in North Queensferry, a cosy 40-cover restaurant nestled under the Forth Bridge, and also of the recently opened second outlet in Edinburgh’s city centre.
Craig believes food is at its best when cooked simply, and his menus are designed to complement Scotland’s wonderful produce, enhancing their natural flavours. The menus at both restaurants change every couple of weeks depending on what produce is available and what’s at its best. This allows Craig to take advantage of Scotland’s great larder as the seasons change throughout the year.
This makes a Galette which can be cut into 4-6 slices
Ingredients
300g puff pastry
Beaten egg
2 large onions
4oz butter
Bag of spinach
Pinch of nutmeg
Toppings:
Large handful Kalamata olives
Handful sunblush tomatoes
5 artichokes
100g smoked mozzarella, diced
Seasoning
Nutmeg, to season
METHOD:
1 Roll out approximately 300g of pure butter puff pastry (normal will do) to a size of 30cm x 30cm. Brush with egg wash and place into the fridge to rest.
2 Finely slice the large onions and saute in a large pan with the butter. Caramelize the onions until they turn a golden brown, this should be for around 20-30 minutes.
3 Add in the spinach to the onions, and mix for one minute to allow it to wilt.
4 Spoon the mix onto the pastry and spread out leaving a 1cm border all around the edge.
5 The toppings are completely up to you, but I normally scatter olives, sunblush tomatoes, artichokes and mozzarella.
6 Season with some fresh ground black pepper, and freshly grated nutmeg.
7 Bake in the oven at 180C for around 25mins. Cool slightly for a few minutes then serve.
In association with Taste Communications.
www.tastecommunications.co.uk
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