I often over-buy greens in the spring because I'm so excited to have something fresh and local. Lucky for me I'm building a bank of delicious ways to eat them. This galette recipe is my favourite so far. Those of you who have tried my Swiss chard pasta recipe will recognize the filling -- it's exactly the same only with eggs added.
The great thing about a galette is that you don't have to be a whiz with pastry and the free-form assembly always looks great. Don't let the length of this recipe fool you into thinking it's complicated to prepare.
Swiss chard galette
Cooks at 375 for about 45 minutes
2 1/2 cups whole grain pastry flour (regular flour works too, if you don’t have pastry flour)
1 cup butter (cold, cold, cold)
1 t sugar
½ t sea salt
½ cup ice water
1/3 cup currants
Juice of 1 lemon
1 onion, diced
3 cloves of garlic, crushed
1 large bunch of beet greens or Swiss chard
Zest of 1 lemon
¾ cup feta, crumbled
¼ cup pine nuts (or almonds or walnuts)
2 eggs, beaten
For the pastry:
Combine dry ingredient in a food processor. Add butter in chunks and pulse until butter is pea-sized. Add ice water and whirr just until dough starts to come together. Remove from processor and place on a lightly floured counter. Knead gently just until you have a smooth dough. Flatten into a disk and refrigerate for at least an hour. (Pastry can last in the fridge for a week or so).
For the filling:
In a small bowl, squeeze the juice of one lemon over the currants and set aside.
Remove stems from greens and chop into 1 cm pieces. Roughly chop the leaves.
Over medium heat sauté the onion in olive oil until soft. Add garlic & cook one minute. Add chopped stems to the onion mixture cover and cook for 5 minutes. Stir and add the chopped leaves. Cook until soft (about 5 minutes). Remove from heat & add a few grinds of black pepper & the currant-lemon mixture.
Stir in feta, pine nuts, lemon zest and egg just before you scrape it onto the prepared dough (you don’t want the egg to start to cook).
Use 2/3 of the dough (save the rest for a fruit galette). On a lightly-floured surface roll out dough into a rough circle about ¼” thick. Transfer to a parchment-lined baking sheet (sided sheet is best, in case the galette runs over).
Scrape filling onto the pastry, leaving a 2 ½ - 3 inch border. Gently fold the border in over the filling, overlapping the dough where needed.
Bake for about 45 minutes, until pastry looks golden in spots. Remove from oven and let sit for 5-10 minutes before cutting.