Leafy Green Galette

It’s been a busy 2 weeks since my last post! I’m feeling so much better and have had energy to try out several new recipes from some of my favorite food blogs.  Thanks to assistance from my friend Jon, we cranked out 3 recipes one night last week. We made Blueberry Mojito Popsicles, Okonomiyaki, and this wonderful Leafy Green Gallette. The Okonomiyaki turned out perfectly; they are like egg foo young with less eggs, more cabbage, scallions and shrimp. It’s really a flavorful fried treat, and perfect with all of the cabbage and scallions I’m getting from the farm right now. The Blueberry Mojito popsicles are so good, lots of blueberries with mint and lime and a bit of rum for adult fun.

The greens were pilling up in my fridge once again and I came back to my favorite galette dough recipe from Smitten Kitchen for relief.  I love galettes. They are a completely blank canvas of dough with infinite filling possibilities throughout any season. {See a reoccurring theme here with my blog?} The crust bakes up delicate and flaky, and the filling is topped with a caramelized layer of cheese… Oh My God they are good. In the midst of 3 different things happening in the kitchen, everything was right on track until I made a minor mistake. Minor mistake is usually not a big deal for me; I’m pretty good at damage control and can rebound quickly. With this blog in mind, I will settle for nothing less than perfection Not enough flour on the surface. Dough sticks to parchment and pretty, decorative crust is ruined. Enter panic mode – recipe post is ruined, blog is ruined, forget about it. Sigh.
I may have been a bit more dramatic about it then, looking back now. Me, over-react?! NO…. LESSON: Mistakes in the kitchen happen all the time.  Part of being successful includes making mistakes. Learn from them and move forward.
So, even though my galette didn’t turn out beautifully, it did end up tasting pretty darn good according to Jon (who was sent home with leftovers). Being creative in the kitchen definitely involves risks, and trusting your gut and going with the flow can be really difficult – especially if you’re just trying your hand at cooking, or testing an unfamiliar recipe. This is the fear I’m trying to break you from with this blog. Take the risk, because the reward of success is so much greater than the fear.

FILLINGDoughMix Assemble

For the pastry (from Smitten Kitchen):

1 ¼ cups all-purpose flour, chilled in the freezer for 30 minutes
¼ tsp salt
8 TBS (1 stick) cold unsalted butter, cut into pieces and chill again
¼ cup plain greek style yogurt (or sour cream)
2 tsp fresh lemon juice
¼ cup ice water

For the filling:
3 TBS butter
1 cup spinach, roughly chopped
1 cup kale, stems removed, greens roughly chopped
1 cup swiss chard, stems removed, greens roughly chopped
1 cup swiss chard stalks, diced
1 leek, white part sliced and rinsed
½ cup chicken stock
1 cup peas
½ cup ricotta cheese
1 basil ball (see recipe) or 1 TBS chopped fresh basil and one clove garlic minced
1 cup grated Parmesan cheese, divided in half
1 egg, whisked

Make dough:

Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make Filling:

Melt 2 TBS butter to a sauté pan over medium heat. Add leeks and chard stalks to butter and sauté until tender, about 4-5 minutes. The chard will likely turn the leeks pink; it’s no big deal. Add the leafy greens to the pan, and the chicken stock. Cover with a lid and let sit for about 10 minutes until the greens have wilted. Stir in peas. Sauté until all liquid has evaporated. Remove the mixture from the pan, set aside and let cool. Mix the ricotta cheese, basil ball (or fresh basil and minced garlic) and ½ cup parmesan cheese together, set aside.
Flour a large piece of parchment paper, heavily. I mean dust that sucker with no less than a half a cup of flour. You’re going to roll the dough out on the parchment, and transfer to a baking sheet. It’s a whole lot easier than trying to move it without the parchment, trust me – I’ve made that mistake before too. Roll the dough out into a rectangle shape on the parchment paper, until the dough is about 3/5” thick, right between a ¼” and an 1/8”. Transfer the parchment to a baking sheet. Spread the ricotta mixture out in the center of the dough, leaving about 3” all the way around. Then add the green mixture on top of the ricotta. Carefully fold the edges of the crust up and over the toppings. This can get tricky. In some places you’ll need to pinch, overlap or pull the dough to cover all of the edges. It might not all be pretty, but don’t sweat it. Once all of the dough is pulled up and over the topping, use a pastry brush to spread the egg wash to the exposed dough. Sprinkle the remaining parmesan cheese on top and pop that galette in the oven. 400° for 30-40 min until the crust is golden brown. Let cool before cutting and enjoying!


Galettes are free form; they work great as circle pies too. This is a galette I made last fall with squash, Brussels sprouts, cabbage, bacon and Gorgonzola cheese. It was crazy good. {The possibilities are ENDLESS}


Caramelized Scallion and Cilantro Compound Butter

Compound butters are a lifesaver. Well not literally, but they are a great way to maintain fresh flavor all year long, and make quick work of large amounts of herbs that need to be used quickly.   The butter is frozen into easily accessible logs.  Butter makes a great canvas. There are so many flavor combinations and never a wrong answer. It’s a great addition to sautéed greens, add to scrambled eggs, toss with pasta, and would be a mighty fine way to finish off a steak while it rests. The only real question is, what can’t you add butter to?
I just love the beautiful scallions from Rare Earth. The contrast of the purple bulbs with bright green stems scream summer flavor.  The combination of caramelized scallions adds a robust flavor and dimension, while the cilantro gives freshness. Summer, butter, love.


1 bunch scallions, about 6 medium (you can use white or purple)
1 bunch cilantro (about 1 cup with stems removed)
2 sticks unsalted butter
1 TBS extra virgin olive oil
salt and pepper to taste (optional)
Parchment paper and plastic wrap

Remove the furry roots from the scallions, and peel away any outer parts that look wilted or dirty. Cut the green stems off the bulbs of the scallions, and cut the bulbs in half lengthwise. Chop the green stems, and save about 1 cup. Add evoo and 1TBS butter to a skillet over medium heat, until butter is melted. Add scallions and cook until softened and just slightly caramelized, about 7-10 min. Remove scallions from pan and let cool on a paper towel. Add butter, cilantro, chopped green onions and scallions to a food processor. Process until everything is blended and whipped together. Be careful not to over process the butter or it will break and curdle. This is bad.

Tear a sheet of parchment paper about 18″ long, and layer 2 sheets of plastic wrap on top of it. Slap that butter right on top of the plastic and form it into a long rectangle. The stiffness of the parchment paper will help you form your log. Fold the parchment and plastic over the butter and roll into a log about 2″ in diameter, or like a regular stick of butter. Twist the ends of the plastic to seal the butter, careful to removeany large air pockets. Place in freezer to set and store. When you’re ready to use the compound butter, just slice off what ever amount you need and add it to any dish just as you would regular butter. You’ll never go back to boring old butter ever again, I swear by it.