Let your imagination run wild–Galettes can be filled with fruit fillings as well as savory ingredients.
Galette Stuffed with Braised Greens and Feta
Yields two individual galettes.
You can braise the greens a day ahead and store in the fridge to make galette assembly easier the next day.
This dough can be made a day prior and stored in an airtight container. Follow the link for more detailed directions for making pie dough.
- 2 cups Jubilee flour
- 1 cup butter or leaf lard (use 1Tb less of Lard than butter)
Cut together with 2 butter knives (or pastry blender) until the butter is about the size of large peas:
In a separate cup mix together:
- 1 egg yolk
- 1/4 C very cold water
- 2 tsp. vinegar
For a savory crust add 2 tsp smoked paprika and 1 tsp of sea salt.
- cut in the liquid until it just begins to hold together
- Place the dough in a bag, squeezing it together to form a ball and chill in the freezer for 1 hour.
- You can make pie dough ahead of time and keep it in the freezer. A ball this size takes about an hour to defrost and still be cold enough to work well.
- Roll out the dough on a well floured parchment paper or pastry cloth. Work quickly so the dough does not warm up.
- Bake at 425 degrees. Cooking time will depend on whether it’s a double or single crust pie or just a simple galette.
For Individual Galettes:
In a bowl mix together:
- 3/4 C cooled, braised greens (collards, kale, chard or beet greens) any one or all
- 3 Tbs Feta-crumbled
- 1 egg
Assembly and Cooking:
- Roll out individual tart size, galette crusts. You need to have an extra 2 inches of crust around the perimeter of your pile of greens to loosely fold over the filling. For individual galettes roll the pie dough out into an 11 inch circle. Your finished galette will be about 7 inches in diameter.
- Spread the filling on the rolled pie dough leaving a 2 inch border all around.
- Fold the edges to the center, encouraging the folds to stand up out of the filling so they stay crisp when cooked.
- Bake for 30 minutes at 425 degrees on a tray until golden brown.
- If you have a baking stone, preheat it in the oven and cook the galette directly on the stone.
- Make sure your dough in on the dry side to ensure a crisp crust. Less water is best in a free form pie.
- If your filling is a bit wet sprinkle the rolled out pie dough with a shy Tbs of semolina flour.