This is a simple stunner that makes good use of wild greens and those that are in your crisper that need to be used. Almost any type of wild green can be used here: fava leaves, dandelion greens, spring pea, arugula, stinging nettles; and mix in some kale, beet greens, chard—anything goes. The recipe calls for green garlic, which is milder than garlic cloves, so reduce the amount of garlic accordingly if using cloves. This is also good finished with a sprinkle of Porcini and Pine Tip Salt (page 168). I personally love to put blue cheese on these tarts and let it bake into the greens, but I know there are a lot of strong feelings about blue cheese.
If you want to make this super simple, buy a frozen pie crust or use phyllo dough that doesn’t need melted butter spread between all the layers.
MAKES 6 TO 8 APPETIZER SERVINGS OR 4 MAIN COURSES
FOR THE CRUST:
¾ cup all-purpose flour, plus more for rolling out dough
½ cup spelt flour
½ cup (1 stick) unsalted butter, very cold and diced into small pieces
¼ cup plus 1 tablespoon ice-cold water
1 teaspoon kosher salt
TO MAKE THE DOUGH:
In the bowl of a food processor, add the flours and butter and pulse until it beads and resembles coarse sand.
Add the water and salt, and pulse until the dough starts to come together. Remove and form it into a ball.
Wrap the dough in plastic and put in the fridge for at least an hour. You can also make several of these and freeze them for up to a month.
When ready to make your galette, flour a surface and a rolling pin.
Place the ball of dough onto the floured surface and whack it a few times to flatten it out. Then roll it into a circle until it’s about ⅛ inch thick.
Transfer to a baking sheet, leaving about an inch hanging over the sides. Set aside.
FOR THE FILLING:
3 tablespoons unsalted butter
1 yellow onion, sliced in half-moons
¼ cup green garlic, diced, or 2 garlic cloves, finely minced
6 cups mixed wild greens (such as fava leaves, arugula, or stinging nettles), roughly chopped
3 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup grated Parmesan cheese, plus ¼ cup more for sprinkling
1 egg yolk, beaten with 1 teaspoon of water
1 teaspoon flaky sea salt
TO MAKE THE FILLING:
In a large skillet over medium heat, add the butter. When it melts, add the onions and cook until translucent.
Add the garlic and cook for a few minutes, stirring so nothing burns.
Add the greens, drizzle with the oil, and season with thyme, salt, and pepper. The greens will cook way down. You don’t want to put them on the crust with too much moisture, so make sure it has cooked out.
When they are wilted, turn off the heat.
Sprinkle the 1 cup of cheese over the bottom of your pie crust.
Lay the greens in the center of the crust and spread them out, leaving about 2 inches around the diameter with no filling.
Fold the crust up, overlapping as you go.
Sprinkle the rest of the cheese or whatever else you like over the greens.
Brush the top and sides of the crust with the egg wash. Sprinkle the flaky salt over the crust.
Bake for 30 minutes.
Wait until it’s just cool enough to not burn your mouth before eating.
This will make you happy on a rainy day.
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