JULIENNE BRUNO Burrella Recipe
Ingredients
-
Crust
-
140g plain flour
-
25g wholemeal flour
-
Salt
-
115g plant based butter, cut into small cubes
-
50g JULIENNE BRUNO Superstraccia
-
Filling
-
500g British Asparagus
-
125g JULIENNE BRUNO Superstraccia
-
Salt & Pepper
-
1 clove of Garlic, minced
-
1/4 tsp dried chili flakes (optional)
-
15ml Extra Virgin Olive Oil
-
1 lemon, zested
-
‘Everything bagel seasoning’ (optional)
Method
- Make the crust. Combine flours and 1/2 tsp salt in a large bowl. Toss in butter, gently work in using fingertips until the mixture resembles a crumble style texture. Spoon in the Superstraccia with a tablespoon of cold water (add up to 2 more if needed), gently bring the dough together. Do not over mix. Transfer to a sheet of greaseproof parchment paper, flatten into a squat disc. Wrap tightly and chill in the fridge for at least 2 hours.
- Trim asparagus ends before slicing the spears at an angle into segments on the diagonal (no more than 1 inch wide). Toss with 1 tsp of salt in a bowl before setting aside for half an hour.
- Mix remaining Superstraccia with garlic, salt & pepper and chili flakes if using.
- Drain the Asparagus, pat dry using kitchen roll before tossing in olive oil and lemon zest.
- Heat oven to 210c. Roll out chilled dough into a c.14 inch rough circle. Transfer to a baking sheet lined with the parchment that the dough was wrapped in.
- Spread the Superstraccia across the base of the Galette, ensuring to leave a border around the outside, approx. 2-3 inch border. Spoon the Asparagus over the Superstraccia before folding the border of the Gatlette over.
- Brush the pastry with olive oil and sprinkle with the ‘Everything Bagel Seasoning’ if using, bake for 30-35 minutes (rotate half way through) until golden brown
- Allow to cool for 15 minutes before dressing with one of our Burrella’s, a drizzle of olive oil, fresh herbs (dill works beautifully) and a grind of black pepper.
- Enjoy!
