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Alright, don’t linger, let’s course of action this beef mince galette topped with tomatoes, basil, spinach and feta formula with 16 materials which are undoubtedly easy to have, and we have to process them at the very least through 12 actions. You should commit a while on this, so the resulting food could be perfect.

Composition Beef Mince Galette topped with tomatoes, basil, spinach and feta:

1. Provide for All purpose flour
2. Make ready of Salt
3. Get for butter , chilled
4. Require - sour cream
5. You need lemon juice fresh
6. You need water , cold
7. Get of spinach Blanched
8. Make ready for Beef Mince
9. Get for Feta cheese
10. Provide Basil of A leaves
11. Require - Tomatoes
12. Need - Garlic , chopped
13. Require chillies Red
14. Prepare for Black Olives
15. Give Olive Oil
16. Get for Egg wash

Beef Mince Galette topped with tomatoes, basil, spinach and feta making:

1. Mix together the flour and salt in a bowl. Sprinkle cubes of butter over dough and mix it with the flour using your figer tips. It will have a crumbly texture.
2. In a small bowl, whisk together the yogurt, lemon juice and water and add this into the flour mixture.
3. Mix in the liquid using your fingertips or electric mixer with the dough hooks on, and form a ball. Do not overwork the dough.
4. Cover with cling film and refrigerate for atleast an hour.
5. For the filling, blanch the spinach. Keep aside.
6. Heat oil, saute garlic and chillies and add mince. Cook for under 5 minutes or until the beef is cooked through.
7. Take out the dough from the fridge and roll it out into a 12 inch round. Tranfer onto the baking tray lined with parchament paper.
8. Spread the beef mince, add feta cheese, spinach and olives on top.
9. Spread the blanched spinach over it, place the cherry tomato halves on the outer sides making a circle and fold the border over the filling. For a finer finish, pleat the edges.
10. Drizzle olive oil on top, glaze the border with the beaten egg and bake in the preheated oven (190C) for about 30-40 minutes or until golden brown.
11. Take out from the oven and transfer onto the serving plate.
12. Nom nom nom.

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