Rustic Kale Mushroom Galette

June 23, 2016 | By | Reply More

kale mushroom galette

In case you clicked through to this post only to discover what the heck a galette is, all you need to know is that it’s like a lazy man’s pie. And, almost everyone likes pie.

A galette is special because it has the best elements of a good pie like an impossibly flaky crust and amazing sweet or savory fillings but in a dressed down form. It’s like wearing Converse All-Stars under your prom dress or drinking wine out of a Mason jar. Galettes are rustic and are supposed to look a little rough around the edges, literally.

 

When I saw a recipe for Swiss chard and mushroom galette from Bon Appetit, I knew I had to have it. The Swiss chard in my garden took a while to mature this spring kale mushroom galettethanks to leaf miner damage, but I had plenty of lacinato kale so I used it to make this kale mushroom galette. In early spring, mix in some zesty mustard greens too if you grow them or can find them locally. Don’t skimp on the fresh herbs-the galette is all comfort food coming out of the oven, and the herbs add a final flourish of freshness.

Ingredients (Serves 4)

Whole wheat crust:

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon kosher salt

3/4 cup (6 ounces or 1 1/2 sticks) unsalted butter, chilled and diced

1 tablespoon apple cider vinegar

Filling:

kale mushroom galette1 cup whole milk ricotta cheese

Kosher salt and freshly ground pepper

3 tablespoons olive oil, divided

4 ounces mixed mushrooms, such as crimini, maitake and shiitake, sliced

1 clove garlic, minced

1 large bunch Swiss chard or kale (I prefer lacinato or Tuscan kale), center ribs removed and greens torn into pieces

All-purpose flour for dusting

1 large egg, beaten

1 cup mixed fresh herbs such as parsley, cilantro, chervil, dill and/or chives

1 teaspoon finely grated lemon zest

1 teaspoon freshly squeezed lemon juice

Step one-make the dough:

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon kosher salt

3/4 cup (6 ounces or 1 1/2 sticks) unsalted butter, chilled and diced

1 tablespoon apple cider vinegar

kale mushroom galetteIn a food processor, combine both flours and the salt. With motor running, slowly add pieces of butter and pulse until mixture is like a coarse meal with some pea-sized pieces of butter. Transfer to a large bowl. Mix the vinegar with 1/4 cup very cold ice water and slowly drizzle the liquid into the flour mixture, stirring with a fork just until the shaggy, sticky dough comes together. If it is too dry, add only one tablespoon of water at a time until you have a dough. Get your hands into the bowl and gently knead the dough just until there are no dry spots remaining. Don’t overwork the dough. Press the dough into a thick disk shape, wrap in plastic wrap and refrigerate for at least two hours.

Step two:

1 cup whole milk ricotta cheese

Kosher salt and freshly ground pepper

1 tablespoon olive oil

4 ounces mixed mushrooms, such as crimini, maitake and shiitake, sliced

Preheat oven to 400°. Season ricotta with a little salt and pepper and set it aside.

Make a double batch of the dough and freeze half for later!

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat and add mushrooms. Season with salt and pepper and cook, stirring occasionally, until golden brown and beginning to crisp. Remove from skillet and set aside.

kale mushroom galetteStep three:

1 tablespoon olive oil

1 clove garlic, minced

1 large bunch Swiss chard or kale (I prefer lacinato or Tuscan kale), center ribs removed and greens torn into pieces

In the same skillet, heat olive oil over medium heat. Add garlic and cook for just 30 seconds until aromatic but not burning. Add half of greens, season with salt and pepper. When greens are wilted in the skillet, add the rest to the pan and cook just until all are wilted.

Step four:

All-purpose flour for dusting

1 large egg, beaten

kale mushroom galetteLightly flour a sheet of parchment paper about 15 inches long. Roll out the galette dough until you have an oval that is about 14 inches long and fits the parchment width-wise. Yes, I usually measure it! After I roll out the dough, I usually clean up the edges a bit with a pizza cutter or knife if they are very uneven. 

Transfer the parchment and dough round to a baking sheet. Spread the dough with 3/4 of the seasoned ricotta, leaving a 1 1/2 inch border all the way around. Next, scatter the cooked mushrooms over the ricotta and then scatter on the wilted greens. Drop small dollops of the remaining ricotta over the vegetables.

Now, bring the edges of the dough up and over the edges of the filling to create a 1 1/2 inch border – the crust does not completely cover the filling in a galette. Overlap the edges as needed as you work around the circle. Don’t strive for perfection here, a galette is supposed to be rustic looking! Lightly brush the edges with the beaten egg. Bake the galette for about 40 minutes, until golden brown, rotating halfway through cooking.

Step five:

1 tablespoon olive oil

1 cup mixed fresh herbs such as parsley, cilantro, chervil, dill and/or chives

1 teaspoon finely grated lemon zest

1 teaspoon freshly squeezed lemon juice

In a small bowl, mix the herbs with the remaining tablespoon of olive oil, the lemon zest and lemon juice. Season herbs with a little sprinkle of salt and scatter them artfully over the galette.

Serve with crisp, dry white wine!

 

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Category: Food, Main Dishes, Recipes, Spring

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