Choy sum and feta galette from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 39) by Hetty Lui McKinnon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yu choy, gai larn, spinach, kale, asparagus, or tatsoi for choy sum; haloumi cheese or goat cheese for feta; and cream cheese, sour cream, or crème fraîche for mascarpone.

  • SheilaS on March 16, 2024

    Nice layers of flavor here with tumeric and black pepper in the pastry, green onion and garlic blended into the mascarpone, a big pile of Asian greens, tangy feta and a sprinkle of sesame seeds. I assumed the greens would be sautéed first but, no, they're just piled on to the crust! After baking, that layer is a bit wet but not too bad and the mascarpone layer prevented the crust from getting soggy. Worthy of making again.

  • Ganga108 on September 17, 2023

    What a great dish! I made the pastry with wholemeal flour and it was divine. The mascarpone base really makes the dish. Mine wasn't as pretty as in the book but it was every bit as delicious.

  • Melissa_427 on July 19, 2023

    Such a stunning dish, especially with the turmeric pastry. Used a couple substitutions as offered by Hetty: cream cheese for mascarpone and spinach for choy sum and it was perfect! I really loved that the green went into the galette raw - made the recipe that much more approachable.

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