Silverbeet Galette

Step 1
To make the sour cream pastry, combine the flour and salt in a food processor, then add the butter and pulse until the mixture resembles sand.

Step 2
Add the sour cream and pulse until the mixture forms a dough ball. Wrap in plastic wrap and set aside in the fridge for at least 30 minutes.

For The Sauteed Silverbeet Filling
Step 3
Meanwhile make the sautéed silverbeet filling. Wash the silverbeet, then remove the leaves from the stems and set the stems aside. Put the leaves in a large bowl and cover with boiling water, making sure the leaves are submerged. Allow to sit for 5-10 minutes.

Step 4
Very thinly slice the silverbeet stems, onion and celery stalk.

Step 5
Heat the olive oil in a large frying pan over medium heat, add the sliced vegetables and salt, and sauté for 10 minutes, until the silverbeet stems are starting to soften.

Step 6
Add the crushed garlic cloves, finely diced preserved lemon, ground allspice and ground cumin, and sauté for another 3-5 minutes. Once everything is soft, sweet and delicious, turn off the heat.

Step 7
Drain the silverbeet leaves and use your hands to squeeze out as much moisture as possible. Finely chop the leaves and add them to the mixture in the pan along with the chopped parsley.

Step 8
Mix well to make sure everything is combined and the leaves are well coated. Taste and add more seasoning if needed. Set aside to cool slightly.

To Assemble
Step 9
Preheat the oven to 180°C. Roll out the dough on a lightly floured workbench to a 40 cm circle. Transfer the dough circle to a large lined baking tray.

Step 10
Spread the sautéed silverbeet mix over the dough, leaving a 5cm border. Fold the edges over to partially enclose the filling, overlapping the dough as needed.

Step 11
Brush the dough with milk, then place in the oven and bake the galette for 35–45 minutes or until the pastry is golden.

Step 12
Drizzle olive oil over the top, finish with chopped parsley and serve.