Spring Galette with an Abundance of Herbs

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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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.