Right now the Northeast is oscillating between beautiful, warm, sunny days, and grey rainy ones. As far as the weather is concerned – it’s officially Spring. However, markets around here won’t start showcasing their spring produce for at least another few weeks. I’m jealous of those of you who have access to fresh, local peas, ramps and asparagus right now.
I’m having a hard time being inspired by the same old broccoli, kale and sweet potatoes I’ve been using for that last 5 months. So naturally I turned to the internet for ideas. This recipe is a riff off Sarah’s A galette of winter greens, and it’s delightful. Feel free to use any greens you have access to, or even throw in some spring veggies if you’re lucky enough to get ‘em.
1 c. flour (I used whole spelt)
a pinch of salt
1/2 stick (2 oz.) butter, cut into chunks
3-4 T. cold water
1 T. olive oil or more butter
1 large leek, white and dark green parts only, sliced into thin half moons
1 bunch mustard greens (or other greens), de-stemmed and chopped into small pieces
1-2 T. creme fraiche (Sarah used cream)
a few tablespoons for chopped fresh thyme
fine grain sea salt
First make the crust. Place flour, salt and butter in bowl of food processor. Pulse until the butter is the size of small pebbles. Add one tablespoon of water at a time and pulse again, until dough comes together. Do not over process. Transfer the dough onto some plastic wrap (I have a reusable hemp and beeswax wrap), wrap tightly, and store in the fridge for about 30 minutes while you prepare the filling.
Heat the oil or butter in a heavy bottomed skillet over medium heat. Add the leeks and cook until soft and creamy, 5-7 minutes. Add the greens in batches, stir to wilt. Cook until the greens are very tender, about 10 minutes. Add creme fraiche and cheese, and season with salt to taste.
Preheat the oven to 400. Remove dough from wrap and place on floured surface. This amount of dough will make 2 smaller, personal size galettes (as you see in the pictures). Divide the dough in half and roll each out into a rough circle about 1/8″ thick. Transfer to a parchment lined baking sheet, heap half the filling into the middle, then spread out until you have a 1 1/2 to 2 ” perimeter of dough. Fold outside of dough around the filling, leaving a spot on the middle for the greens to peek out. Sprinkle with thyme. Repeat process for 2nd galette.
Slide baking sheet into the oven and bake for 30-40 minutes, or until the crust is golden. Slice and serve.