If pastry intimidates you, behold the galette. Easy to make and hard to mess up, this foolproof tart can be mastered by anyone. Although one would normally think of this as a sweet dessert, this recipe is deliciously savory and makes a main dish far more impressive than the effort that went into it. The filling is a richly seasoned combination of creamy leeks and mushrooms with an honest dose of spinach that cleverly melts into the mix and doesn’t overwhelm. The crust is hearty and satisfying, with crunchy edges that complement the tender filling. If you would prefer a vegan dish, simply leave out the feta cheese and use coconut oil instead of ghee.
- 2 cups / 300g whole-grain wheat flour
- ½ cup / 50g rolled oats
- ¼ teaspoon fine sea salt
- Scant ½ cup / 115ml coconut oil, cold
- ¾ cup / 185ml ice water
- 1 tablespoon ghee or coconut oil
- 4 cups / 350g chopped leeks, white and light-green parts only
- 1 teaspoon fine sea salt
- 3 garlic cloves, minced
- 1 tablespoon dried thyme
- 1 teaspoon freshly ground black pepper
- 3 large portobello mushrooms, sliced
- 2 packed cups / 50g baby spinach leaves
- 1 tablespoon freshly squeezed lemon juice
- 3½ ounces / 100g feta cheese (preferably goat or sheep)
- Fresh flat-leaf parsley leaves, for garnish (optional)
- Prepare the dough: Place the flour, oats, and salt in a large bowl and stir to combine. Cut the cold coconut oil into pieces and add it to the bowl. Use a pastry cutter or a couple of forks to cut the oil into the flour until the mixture has a pealike consistency. Drizzle in about 5 tablespoons of the ice water and continue to mix the ingredients until a small amount of it holds together when squeezed. You may need to add more water, up to ¾ cup / 185ml. Do not overwork the dough or add too much water or the crust will be tough and chewy.
- Gather the dough into a rough ball in the bowl, then transfer it to a piece of plastic wrap. Wrap the dough ball in plastic and flatten it into a rough disk. Chill the dough in the fridge for at least an hour and up to 2 days.
- Make the filling: In a large skillet, melt the ghee over medium-high heat. Add the leeks and salt, stir to coat, and cook until the leeks soften and are slightly caramelized, about 10 minutes. Add the garlic, thyme, pepper, and mushrooms, stir to coat, and cook until the mushrooms have softened, 5 to 7 minutes. Remove from the heat, add the spinach and lemon juice, and stir until the spinach has wilted.
- Preheat the oven to 400°F / 200°C.
- Remove the dough from the plastic wrap. Place it between 2 large pieces of parchment paper, and roll it out into a 14-inch/ 36cm round. Peel off the top piece of parchment.
- Add the filling to the dough disk and spread it evenly, leaving a 2-inch / 5cm space around the edges. Crumble the feta over the top and fold about 1½ inches / 4cm of the crust’s edge over onto the filling all around. Slide the parchment paper with the galette onto a rimmed baking sheet and bake until the crust is golden and cooked through, 35 to 40 minutes.
- Slice the galette into wedges, sprinkle with parsley, if desired, and enjoy hot or at room temperature.
- Rollover - Double the dough recipe, freeze half, and make a galette next season using totally different produce. This would be lovely with a filling of mixed roasted veggies, such as pumpkin, beets, and sweet potatoes.
Excerpted from Naturally Nourished by Sarah Britton. Copyright © 2017 Sarah Britton. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.