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Weekly CSA Recipe:
Garlicky Greens Galette

Flaky pastry is the perfect bed for a pile of garlic-sautéed leafy greens.

May 19, 2017

Weekly CSA Recipe

Slowly but surely, the dark leafy greens in my fridge are being replaced by spring and early summer produce like blooming onions, summer squash, and eggplant. And yet, I still have bags of curly kale, Swiss chard, collard greens, and tatsoi filling my vegetable drawer. Thanks to Tucson CSA and weekly farmers’ markets, the transition between seasonal crops is truly the best time to indulge in a variety of local veggies. This recipe for my Garlicky Greens Galette is the perfect melting pot for late winter greens and spring-y green garlic.

Picture this: a Garlicky Greens Galette. A warm, buttery, flaky pastry dough filled with garlicky leafy greens that have been sautéed for so long, over such a low heat, with so much parmesan, that they almost melt together.  Top it off with a perfectly-cooked fried egg (I’ll let you decide what the definition of a perfectly-cooked egg is) and you have a richly satisfying meal that you’re free to call breakfast, lunch, dinner, or even a hearty snack.

Garlicky Greens Galette
Print Recipe
Servings Prep Time
2 Galettes 1 Hour
Cook Time
30 Minutes
Servings Prep Time
2 Galettes 1 Hour
Cook Time
30 Minutes
Garlicky Greens Galette
Print Recipe
Servings Prep Time
2 Galettes 1 Hour
Cook Time
30 Minutes
Servings Prep Time
2 Galettes 1 Hour
Cook Time
30 Minutes
Ingredients
Pastry Dough
Filling
Servings: Galettes
Instructions
Pastry Dough
  1. In a large mixing bowl, whisk together flours, sea salt, and cane sugar. Add cubed butter to the flour mixture and use a pastry blender or a large fork to work the butter into the flour. Continue to cut the butter into the mixture until a coarse meal forms. Stir the ice water into the dough 2 tablespoons at a time, just until the dough comes together. You may not need all of the ice water. Form the dough into a flat disk and place it between two pieces of wax, parchment, or plastic wrap. Place the dough in the fridge.
Filling
  1. Heat the olive oil in a large skillet over medium-low heat. Once the oil is hot, add the green garlic or leeks and sautée for about five minutes, or until they are translucent and soft. Add 1/4 of the greens to the pan and cook them until they are wilted. Continue adding 1/4 of the greens at a time. Once all of the greens have been added to the pan, season them with sea salt and pepper and continue to cook them for 10 minutes. Remove the greens from the heat and stir in the grated cheese.
Making the Galette
  1. Heat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Remove the pastry dough from the fridge and divide it in half. Place one half of the dough on a well-floured surface and roll it into a rough circle, about 1/8" thick. Place the rolled dough on the baking sheet lined with parchment paper. Add half of the greens to the middle of the rolled rough, leaving a 1-2" border of dough on the edges of the galette. Fold the border in towards the center of the galette to contain the filling. Repeat with the remaining dough and filling. Brush the edges of the dough with melted butter if you want a golden-brown crust.
  3. Bake the galettes for 25-30 minutes, depending on your oven. Serve warm or at room temperature with a fried egg on top.
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