You don’t have to be vegetarian to fall in love with this savory galette recipe. It’s made with kale and beet greens cooked with garlic and sprinkled with feta, currants and pine nuts. It is baked in a free-form whole-wheat buttermilk pastry crust. You can use a combination of kale, chard or beet greens for this recipe.
A galette is simply a free form pie made with flaky pastry crust that is wrapped around filling either sweet or savory.
Last week during our last CSA pick-up of the season we got a big bunch of Red Russian kale, rainbow chard and tender baby beet greens as well as a bag of mixed salad greens too! And all of the mesclun and head lettuce in my garden is not far from being ready all at once too.This is a lot, even for a green loving freak like me. Luckily when cooked, greens are not nearly as voluminous as when they are raw, so I knew that the kale, beet greens and chard were destined for the sautee pan.
The Crust: I made the crust with white whole-wheat flour with a tiny bit of cornmeal added for texture. I barely cut in the butter, and used a technique called frisage to make the crust flakier. Don’t run away, frisage is no Big Thang! Frisage means smearing the butter into the dough to create little sheets of butter though the dough. When it bakes, the butter melts, creates steam and makes the crust crispy on the outside and flaky on the inside. It’s like cheater croissant dough. Sort of. I also added in a tiny bit of baking powder to lighten this dough up slightly.
The Filling: I love greens with dried fruit, so I added currants to this filling. Plus some pine nuts for added flavor and richness. I didn’t want it to seem eggy or like a quiche, so I only added in one egg to kind of hold it together, and then a touch more buttermilk for moisture. It set up really nicely after it was baked and sliced easily.
What have you been making with all of the greens that are in season this summer?
Have you heard of frisage before?
Have you made a savory galette before?
P.S. This galette pairs well with hard cider. We had the Shacksbury Cider which is made here in Vermont. I’d love to hear about the artisanal ciders in your area.
A savory vegetarian galette made with kale and beet greens cooked with garlic and sprinkled with feta, currants and pine nuts. It is baked in a free-form whole-wheat buttermilk pastry crust. You can use a combination of kale and beet greens for this recipe or add in chard or spinach if you prefer.
- ¾ cup white whole-wheat flour
- ¼ cup all-purpose flour
- 2 tablespoons cornmeal, preferably stone ground
- ½ teaspoon baking powder
- 2 teaspoons sugar
- ½ teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small cubes
- 4 to 5 Tablespoons cold buttermilk
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon chopped garlic
- 8 cups chopped washed cooking greens, such as kale, chard and beet greens
- 1 egg, separated
- 3 tablespoons buttermilk
- ¾ cup crumbled feta cheese
- 3 tablespoons dried currants
- ¼ teaspoon salt
- ¼ teaspoon pepper, preferably white pepper
- pinch nutmeg
- 1 tablespoon pine nuts
- Make Crust: Whisk whole-wheat flour, all purpose flour, cornmeal, baking powder, sugar and salt in a medium bowl. Add cubes of butter and toss to coat with the flour. Rub butter together with the flour mixture to work it into the flour mixture slightly, leaving some large chunks remaining. Add buttermilk and toss with a fork to combine. Work with hands to bring the flour mixture together as a dough. Turn out onto a lightly floured surface. Work the butter chunks into the dough by smearing the dough away from you on the work surface two or three times. Wrap in plastic and refrigerate for 40 minutes.
- Make Filling: While dough chills, heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring until fragrant and just starting to brown, 20 to 30 seconds. Add greens and cook, stirring constantly until the greens are wilted and just barely cooked down, 1 to 2 minutes. Transfer the greens into a large heat-proof bowl to cool.
- Preheat oven to 350 degrees F.
- Beat egg white and buttermilk in a small dish and add to cooled greens. Add feta, currants, salt, pepper and nutmeg and stir to coat the greens completely.
- Assemble and Bake Galette: Lay a wide sheet of parchment on work surface. Unwrap the dough and setin the middle of the parchment. Top with another sheet of parchment. Roll dough out to ¼-inch thick round about 11 to 12-inches wide. Transfer the dough to a baking sheet. Peel away top layer parchment. Spread the greens out in the center of the dough, leaving a 2 to 3-inch border. Sprinkle with pine nuts. Fold the edges of the dough around the filling, using a spatula to lift. Brush the egg yolk over the crust.
- Bake the galette until the crust is golden and set up, 35 to 40 minutes. Serve warm or at room temperature.
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