A French-style tart stuffed with a zippy pistachio paste and covered in soft leeks
Whenever I think of galettes, I think of my friend Henrietta Inman, who left London to set up Wakelyns bakery in Suffolk. Ever since she showed me how to make them, galettes have been my go-to when I need to whip up something impressive and beautiful, but also actually quite easy, and with a reasonably large margin for flexibility when it comes to ingredients and error, especially if, like me, you don’t consider yourself to be a particularly good pastry chef. Today’s recipe is a homage to some of my favourite greens: leeks, chives, pistachios and jalapeño chillies, to help usher in the New Year with a fresh dose of optimism.
Continue reading… A French-style tart stuffed with a zippy pistachio paste and covered in soft leeksWhenever I think of galettes, I think of my friend Henrietta Inman, who left London to set up Wakelyns bakery in Suffolk. Ever since she showed me how to make them, galettes have been my go-to when I need to whip up something impressive and beautiful, but also actually quite easy, and with a reasonably large margin for flexibility when it comes to ingredients and error, especially if, like me, you don’t consider yourself to be a particularly good pastry chef. Today’s recipe is a homage to some of my favourite greens: leeks, chives, pistachios and jalapeño chillies, to help usher in the New Year with a fresh dose of optimism. Continue reading… Baking, Vegan food and drink, Vegetables, Food, Pastry
