Greek-Style Greens Galette

Almost any green works in this recipe, as well as any herbs you have on hand!

Greek-Style Greens Galette

This recipe is an adaptation of Jacques Pépin’s Greek hand-pie recipe, but instead of individual, fried pies, the heaping mound of wilted greens is baked into a single buckwheat galette (recipe follows). You can use practically any hearty green in this recipe, as well as any fresh herbs you have handy.

Ingredients

1 recipe buckwheat galette dough

2 tbsp olive oil

6 medium scallions, sliced 1/4 inch thick

1 1/2 pounds greens, such as Swiss chard, kale, spinach and dandelion greens, stemmed and coarsely chopped

1/2 cup coarsely chopped dill

1/2 cup coarsely chopped mint

1/4 cup coarsely chopped oregano

Salt and freshly ground pepper

1/2 cup crumbled feta (2 ounces)

4 tbsp freshly grated Parmesan cheese

1 large egg, lightly beaten

1 recipe buckwheat galette dough

Instructions

Heat the oven to 400 degrees with a rack in the lower-middle position. Have a baking sheet and a 16 by 12-inch piece of parchment paper ready.

In a large skillet, heat the olive oil. Add the scallions and cook over moderate heat until softened, 3 minutes. Add the greens and cook over high heat, stirring, until wilted, about 2 minutes. Stir in the dill, mint, oregano, and 1/2 teaspoon salt, and cook until wilted. Transfer the contents of the skillet to a colander and let cool.

In a large bowl, combine the cooled greens with the feta, 3 tablespoons parmesan cheese, egg, and ¼ teaspoon each salt and pepper.

Lightly dust a piece of parchment paper with flour and roll the galette dough to a 12-inch round (about 3/16 inch thick), dusting with more flour as needed. (If dough sticks to parchment, gently loosen and lift sticky area with a bench scraper and dust parchment with additional flour.) If at any point the dough becomes soft, sticky, and difficult to work with during rolling, chill it until it becomes workable.

Slide parchment and dough onto the baking sheet and refrigerate until cool and firm yet pliant, 15 to 30 minutes. (If refrigerated longer and the dough is hard and brittle, let stand at room temperature until pliant.)

Mound greens mixture in the center of the dough, leaving 2 1/2-inch border around the edge. Carefully grasp one edge of the dough and fold up the outer 2 inches over greens, leaving a 1/2-inch area of dough just inside of fold free of filling (this allows for shrinkage of the dough). Repeat around the circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure. Brush or spray dough with water and sprinkle evenly with the remaining tablespoon of Parmesan cheese. Bake until crust is deep golden brown, about 45 minutes.

Cool galette on baking sheet for 10 minutes. Using an offset or wide metal spatula, loosen galette from the parchment and carefully slide off parchment and onto a wire rack; cool until warm, about 30 minutes, or to room temperature, about 1 hour. Cut into wedges and serve with your favorite summer beer!

Check out a list of local summer beers here.

RECIPE BY ERICA BRUCE/ PHOTOGRAPHY BY DAVE BRYCE/ STYLING BY KEITH RECKER