Makes 1 10″ pie
1 cup flour (I used 1/2 C whole spelt and 1/2 C rye flour) + a little extra for rolling
dough out later
1/2 teaspoon salt
1 stick (8T) unsalted butter, cut into 1/4″-1/2″ cubes (keep it cold)
about 1/2 cup (4 oz.) sourdough starter
(mine was a bit thick, still pourable but not all liquidy)
a few tablespoons of iced water, possibly
1. In a bowl, stir together the flour and salt.
2. Add the butter and with a pastry blender (or your fingers) crumble the flour and butter together until the mixture resembles a coarse meal. There will be some larger chunks which is good.
3. Gradually add the starter tossing the mixture with your hands, until the dough barely holds together when squeezed. You may need to add more starter or a tablespoon of water, particularly if it’s on the thick side.
4. Gather the dough into a ball, wrap it in saran wrap, and press it into about a 6″ round. Chill for at least 1 hour, or up to a couple of days even. (Bojon Gourmet says that you can freeze for up to two months. Sounds good to me!)
2-3 T extra virgin olive oil, divided (optional, 1 T butter for mushrooms)
2 shallots, sliced
1 C shiitake mushrooms (recipe called for maitake and I would have used those because I love them,
but can’t get them here), thinly sliced
1 garlic clove, finely chopped
1 bunch of kale (any kind you can get your hands on), stems removed and torn into bite-size pieces
1 C ricotta or 2/3 C feta
1/2 C fresh parsley
Coarse sea salt or Himalayan Pink Salt, to taste
Freshly ground black pepper, to taste
1 egg, lightly beaten
6 eggs, (if going the route I did)
*Preheat oven to 375ºF/190ºF and take dough round out of fridge.
1. In a sauté pan, heat 1T of oil (or butter) and sauté shallots over medium heat until tender. Add shiitake mushrooms and a good pinch of salt. Let them cook together until the mushrooms are tender and slightly browned. Remove and reserve.
2. Heat remaining oil and add garlic. Let cook for a minute before adding kale, one bunch at a time. Cook and let wilt. The color should remain a vibrant green. Toss in a pinch of salt here, too. Remove and reserve.
3. Roll dough round out onto a piece of parchment with flour sprinkled over it. Cover your rolling pin in flour, too. Roll out dough, flipping over occasionally, until it’s about 1/8″ thick. If yours ends up in a circle, it should be about 14″ wide. If you end up with an oblong shape, aim for about 12-14″ long and another 12″ wide. It’s meant to be a rustic dish so don’t worry about frayed edges.
4. Crumble some of (reserve about 1/4C) whichever cheese you are using into the center of galette. Make sure to leave about a 1-1 1/2″ border all the way around. Then evenly sprinkle mushroom and shallot mixture and follow with kale and garlic combo.
5. Here you get to play. Lift the edges of the border up and over the filling, overlapping and folding as you see fit. In the center your beautiful creation will be revealed.
6. Brush beaten egg over edges of galette.
7. Bake galette for about 30-40 minutes. Towards the end of baking time, you can get those eggs going. (I went for over-easy but poached would have been just as delightful!)
8. When galette is done, top with fresh parsley, remaining cheese and a delicious egg, and some pepper if you like it.