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.
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Step 1
Pulse flours, salt and cold butter pieces together in food processor until you get a texture as shown.
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Step 2
Add water and vinegar and mix together to form a ball.
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Step 3
Cover dough ball in plastic and refrigerate at least 2 hours.
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Step 4
Cut up vegetables, herbs and mushrooms. I made asparagus ribbons using a vegetable peeler.
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Step 5
Mix the herbs together with the juice of one lemon and some salt and pepper.
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Step 6
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.
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Step 7
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.
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Step 8
Roll out the dough on parchment paper as shown. Spread on a layer of ricotta, greens and mushrooms.
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Step 9
Fold up the sides and wash with an egg for a shiny crust. Bake in preheated oven at 400F for about 35 minutes.
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.