Cheese and Celery Galette with Olives

1. 1 Hard cheesepack 200 g ≈ $2.70 25 g
2. 2 Celeriacpack 500 g ≈ $2.50 12 g
3. 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4. 4 Butterpack 180 g ≈ $1.58 20 g
5. 5 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 40 g
6. 6 Wheat flour 20 g
7. 7 Baking powder 1 g
8. 8 Black olivespack 300 g ≈ $2.50 12 g
9. 9 Parsleypack 50 g ≈ $1.50 5 g
10. 10 Sunflower oil 5 ml
11. 11 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C). Grate the cheese coarsely, dice the celery² into small cubes, chop the parsley⁹, and slice the olives into rounds.

2. Melt half the butter⁴ in a skillet over medium heat, then sauté the celery² for 5 minutes until just golden.

3. Melt the remaining butter⁴ and mix it into the cottage⁵ cheese with a pinch of salt.

4. Stir in the egg, grated cheese, sautéed celery², parsley⁹, olives, flour, and baking powder until a thick, cohesive dough forms.

5. Lightly grease a tart pan or baking dish, spread the dough evenly, and smooth the top with a spoon.

6. Bake for 40 minutes at 350°F (180°C) until golden brown and a wooden skewer comes out dry.

7. Let cool in the pan for 10 minutes, then slice.

In short

• In the planner this dish is cooked for two days: reheat on day two.