I found this recipe in the Sunday Telegraph’s magazine a couple of weeks ago and have been dying to try it. Since Christopher had the day off yesterday and all the ingredients were in the fridge, he made it instead of me. I don’t mind, it’s lovely to come home and find the supper in the oven! And it was really yummy too.
Summer galette, 4-6 portions
500 g shortcrust pastry (we bought it, but feel free to make it yourself)
1 tbsp each of chopped chives, basil, tarragon and parsley
30 g butter
300 g thinly sliced ham (I prefer smoked)
350 g grated Gruyère cheese
1 egg, beaten for glaze
Cut the pastry in half and roll out two rounds, about 30 cm in diameter, 3-5 mm thick. Beat the eggs and add the herbs. Melt a third of the butter in a frying pan and pour in a third of the egg mixture to make an omelette. Cook for 1-2 minutes, then slide over to a plate to cool white making the other two.
Lay one round of the pastry on a baking sheet. Place one of the omelettes on top, then a third of the ham and then a third of the cheese, repeat until you have three layers of omelette, ham and cheese. Brush the edges of the pastry with the beaten egg. Place the other round of pastry on top and press the edges together. Brush the top with glaze and roll the edges and pinch them to seal. Make a chimney in the middle if you have some pastry left over, or just make a whole in the middle without a chimney around it. Bake until crisp and golden, 20-30 mins, 200C. Serve with a nice salad!
Comments: I really enjoyed this pie or omelette in disguise. But it needs a little bit of salt in the omelettes and I think it would be nicer with slightly less tarragon. Served for lunch with salad it will easily make 6 portions, it is very filling.