Spring Galette with an Abundance of Herbs

Spring Galette

We’re having some pretty nice picnic weather right now but between my 9 to 5 (more like 6) grey cube desk job and my first paying food photography gig(!) I haven’t felt the sun on my skin in a while. I was scrambling to get something together to share with you this week and found a beautiful galette in this month’s Bon Appétit magazine. In my dream world I would have the time to read that magazine cover to cover while sipping on a glass of wine on my front porch instead of just quickly flipping through it on my way back from the mailbox. So this galette called for some different greens but I just used what I had on hand and I suggest you do the same. Really anything you put on this buttery flakey crust is going to taste delicious. Less time running around buying special ingredients = more picnic time.

Spring Galette Spring Galette
  • Step 1

    Spring Galette

    Pulse flours, salt and cold butter pieces together in food processor until you get a texture as shown.

  • Step 2

    Spring Galette

    Add water and vinegar and mix together to form a ball.

  • Step 3

    Spring Galette

    Cover dough ball in plastic and refrigerate at least 2 hours.

  • Step 4

    Spring Galette

    Cut up vegetables, herbs and mushrooms. I made asparagus ribbons using a vegetable peeler.

  • Step 5

    Spring Galette

    Mix the herbs together with the juice of one lemon and some salt and pepper.

  • Step 6

    Spring Galette

    Just rub the mushrooms clean with a towel and skip the washing so they stay flavorful and not soggy. Sauté in a bit of butter or olive oil.

  • Step 7

    Spring Galette

    Saute the veggies just briefly to wilt them a bit. That way you can cram as much veggies into the galette as possible. Salt and pepper to taste.

  • Step 8

    Spring Galette

    Roll out the dough on parchment paper as shown. Spread on a layer of ricotta, greens and mushrooms.

  • Step 9

    Spring Galette

    Fold up the sides and wash with an egg for a shiny crust. Bake in preheated oven at 400F for about 35 minutes.

Spring Galette Spring Galette Spring Galette

 

For the Whole Wheat Dough

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon salt

1.5 sticks chilled unsalted butter, cut into pieces

1 tablespoon white vinegar or apple cider

1/4 cup ice water

1 egg for wash = shiny crust

 

For the Galette

1 cup ricotta

4 oz. mushrooms

1 small bunch collard greens

1 small bunch kale

12 oz. asparagus

1 garlic clove

salt and pepper

butter and olive oil for sautéing

 

For the Herb Topping

1 tablespoon capers

1 cup mixed fresh herbs (parsley, dill & chives)

juice of half a lemon

a bit of salt and pepper

 

Directions

Pulse flours, salt and very cold butter pieces together in food processor until you get a cornmeal-like texture. In a large bowl add water and vinegar to the flour mixture and mix together to form a ball. Cover dough ball in plastic and refrigerate at least 2 hours. Cut up vegetables, herbs and mushrooms. Mix the herbs together with the juice of one lemon and some salt and pepper. Just rub the mushrooms clean with a towel and skip the washing so they stay flavorful and not soggy. Sauté in a bit of butter or olive oil. Sauté the veggies just briefly to wilt them a bit. That way you can stuff as much veggies into the galette as possible. Salt and pepper to taste. Roll out the dough on parchment paper as shown. Spread on a layer of ricotta and top with greens and mushrooms. Fold up the sides and wash with an egg for a shiny crust. Bake in preheated oven at 400F for about 35 minutes. When the galette is finished baking, remove from oven and top with herb / lemon juice mixture and capers.

 

Notes

Galette recipe slightly adapted from Bon Appétit.

 

Polenta with Slow Roasted Tomatoes & Collard Greens

Polenta with Slow Roasted Tomatoes & Collard Greens

We don’t have summer-sweet tomatoes yet but I did get my hands on the first local batch I could find. Then I slow roasted them with garlic, onions and herbs for about 45 minutes on 325F and boy were they sweet and juicy. Don’t be fooled by all the fanciness – this dish is so low maintenance and practically cooks itself. Because who really wants to be stuck in the kitchen on a pretty spring day?! Go outside and play! The collard greens grew in my porch pots. I neglected them all winter – didn’t water them once and now they are begging to be eaten. Collards are good, even better when cooked in butter and vinegar. And if you were ever bashful about butter – don’t be! It makes everything better.

Polenta with Slow Roasted Tomatoes & Collard Greens
  • Step 1

    Polenta with Slow Roasted Tomatoes & Collard Greens

    Cut up tomatoes, onion and garlic. Place in oven-proof dish with olive oil, salt & pepper and roughly chopped herbs.

  • Step 2

    Polenta with Slow Roasted Tomatoes & Collard Greens

     

    Place in pre-heated oven at 325F for 45 minutes. If you like it more saucy, cover with foil. If you prefer more chunky and roasty, leave it uncovered.

  • Step 3

    Polenta with Slow Roasted Tomatoes & Collard Greens

    Cut collards into thin ribbons. Place butter in a hot pan, let it get bubbly. Add the collard ribbons and sauté for a minute before adding the vinegar.

Polenta with Slow Roasted Tomatoes & Collard Greens Polenta with Slow Roasted Tomatoes & Collard Greens

 

For the Slow Roasted Tomatoes

7 Roma tomatoes

1 onion

1 can beans of your choice (I used red kidney beans)

4 garlic cloves

3 tablespoons olive oil

1 handful thyme

1 handful basil

generous salt and pepper

 

For the Collard Greens

1 small bunch collard greens

1 generous tablespoon butter

3 tablespoons vinegar

salt and pepper

pepper flakes if you like spice

 

Polenta for serving

 

Directions 

Cut up tomatoes, onion and garlic. Place in oven-proof dish with olive oil, salt & pepper and roughly chopped herbs. Place in pre-heated oven at 325F for 45 minutes. If you like it more saucy, cover with foil. If you prefer more chunky and roasty, leave it uncovered. I used quick-cooking polenta that only needed 5 minutes to cook. If you are using the real stuff start cooking the polenta at the same time as the tomatoes. More tips on cooking polenta here. I just added a drizzle of olive oil, salt and pepper to my polenta – it was creamy and delicious. Prepare the collards when the tomatoes are just about done cooking. Cut collards into thin ribbons (stack the leaves on top of one another, fold lengthwise, cut into thin ribbons). Place butter in a hot pan, let it get bubbly. Add the collard ribbons and sauté for a minute before adding the vinegar. Cook for a couple more minutes and done.