Lifting us up & Wholewheat Almond Potato Spring Onion Galette

I am very comfortable speaking in front of an audience – no matter how big or small it is. Not because I am extremely confident but because when I choose to speak at a forum or an event I do it only if what I need to speak about is deeply connected to my beliefs.

Even so, it is a web to navigate when I am mentally preparing myself to speak, as I organise my thoughts and decide the best way to use my time while I speak. Last evening I was speaking at an event in our residential community area.

I sat silently navigating that web mentally and absent-mindedly nodding to myself.

Suddenly I heard a little boy’s puzzled voice “Aunty?”

My son’s friend was standing there. And to put him at ease because he might have wondered about that nodding(!) , I told him that I was up next as the Speaker and was just going over some points in my mind.

His response – “I am sure you will do very well Aunty.”

And the way he said it – wow! Stopped me in my tracks – metaphorically.

All the webs in the mind disappeared. Suddenly the flow of thoughts didn’t matter.

That’s what a child does to you – lifts you up with a single sentence, shared in such a normal non-fancy way. Any child, every child – not just yours.

And so similar to the non-fancy, simple and yet meaningful way that defines how a child encourages us, here is a delicious recipe that has no frills, is a free-form tart and very hearty – My Wholewheat Almond Potato-Spring Onion Galette.

Dough –

  • 1/4 cup almonds
  • 1 cup wholewheat flour
  • 1/2 tsp salt
  • 40 gms of unsalted cold butter
  • 1/2 garlic powder

Filling –

2 Parboiled potatoes – peeled and sliced thin

1/4 cup of spring onions

1-2 tbsp of cream ( from home )

Salt, paprika – to taste

Oil to dab

Method-

Grind the whole almonds in a mixer. Add wholewheat flour,salt and garlic powder to combine well. Add the butter and mix until it looks like bread crumbs. Add 1 tbsp of ice cold water, at a time and mix. Add only as much as is needed to bring the dough together. The dough is not soft nor hard. It is firm but rollable. Wrap in cling film and then refrigerate for at least 30 minutes.

Meanwhile mix the cream, salt and paprika well. Grease a baking tray and keep it ready with a parchment paper on it. Preheat the oven at 180 degrees C.

Take out the dough. Roll into small discs and place on parchment paper. Leave a little space from the edge of the disc and spread the cream and spice mixture on the base at the centre. Place some potato slices. Sprinkle the spring onions. Add a pinch of salt very lightly on the top. Fold the edges of the dough over the filling and overlapping it if needed. Brush with oil on top and bake for 30 minutes in the oven. Serve hot.

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