Galettes are a clever way to show off at a potluck. Despite how easy they are to make, they look impressive, and the short pastry and savory fillings will have everyone clamoring to make sure they get some. If you make the pastry ahead of time and store it in the refrigerator, it is quick to roll out, fill, and bake for a midweek supper. The crust is made with whole-grain spelt, which has a natural sweetness and nuttiness that makes it excellent for both savory and sweet tarts (see also the Ciderhouse Tatin).
Ingredients
- Spelt Pastry Dough, formed into one round (instead of two) before being chilled
- 1 pound mixed cooking greens, wild or cultivated (such as spinach, sorrel, nettles, sow thistle, chard, or a mix), tough stems removed
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 3 – 4 cups sliced mushrooms (your favorites)
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 1⁄2 teaspoon kosher or sea salt, plus more as needed
- 1 cup chopped Leeks Braised in Hard Cider
- 1 cup crumbled feta cheese
How to Make It
- Preheat the oven to 400°F (200°C). Remove the pastry dough from the refrigerator.
- Fill a large pot with water and bring to a boil. Fill a bowl with cold water and have ready. Add the greens and blanch until they turn a uniformly bright green, about 2 minutes. Shock them in the cold water, then drain in a colander.
- Heat 2 tablespoons of the olive oil in a large sauté or cast-iron pan over medium heat. Add the mushrooms, thyme, and salt and cook until the liquid thrown from the mushrooms evaporates, about 10 minutes. Remove from the heat.
- Squeeze out the liquid from the blanched greens and coarsely chop them. Add the greens to the mushrooms. Add the remaining 2 teaspoons olive oil and stir to combine. Taste and add more salt, if desired.
- Lightly flour a countertop or a cutting board and line a sheet pan with parchment paper. Roll out the dough evenly on the floured surface to 1⁄4-inch thickness. It should be basically round. The edges can be jagged (remember, this is “rustic”). Transfer the rolled dough to the prepared baking pan.
- Spread the leeks over the dough, leaving a 11⁄2-inch margin around the perimeter unfilled. Spread the mushroom mixture over the leeks and scatter the feta over the top of that. Fold the unfilled edges of the dough inward, over the edges of filling, creating an encasement for the vegetables.
- Bake for 45 to 50 minutes, or until the pastry is golden brown.
