Galette with Sweet Myzithra, zucchini and asparagus

Ingredients

 

For the dough:

250gr flour for all purposes

125gr butter

80gr strained yoghurt full fat

Lemon zest

 

For the filling:

1,150gr Sweet Myzithra Kalogeraki

3 eggs

Lemon zest

1 spoon full salt

1 spoon full olive oil

1 zucchini

2 spoon full fresh mint or chives

10 asparagus

Recipe by "Eatme": 

Implementation

Put the flour in a bowl and grate the butter (right away from the fridge). Rub the two ingredients with your fingers (mix them well). Add the salt, lemon zest, the yoghurt and knead all together (lightly) into a dough. Wrap the dough with membrane and put in fridge for 30 min. to rest.

Prepare the asparagus. Cut their ends, lightly scratch their skin, not deep. Then dip them in boiling water for 3-4 min. and immediately after put them in a bowl of ice water (with ice cubes).

Prepare the filling in a bowl. Grate the Sweet Myzithra Kalogeraki by hand, add the eggs, salt, olive oil and with a spoon mix the ingredients to incorporate the eggs. Add the lemon zest, mint and the zucchini that we have already grated (drain it well before that). Lightly mix everything together in the bowl.

Remove the dough from fridge, place it between two sheets of greaseproof paper and with a rolling pin open it into a round sheet 1cm thick.

Add in the inside part of the dough the filling, leaving around a margin empty. Wrap the filling inwards all around to close the galette. Put the asparagus in different places, cut in the way you prefer. Grease them with a bit of olive oil and sprinkle with salt.

Put the galette in a pan with greaseproof paper and bake for around 40’ in 180C.

Serve with chopped fresh mint or chives on top and a bit of lemon zest.