A galette is the perfect child of pizza and pie. Fill it up with mushrooms and chard, and you've got a perfect dinner. Make the crust first with fresh-from-the-freezer vodka and fridge it while you finish up the filling for the ultimate flake.
1 1/2 cups of white flour
1/2 cup of whole wheat flour
1 1/2 sticks of butter, chilled and cut into cubes
1/4-1/2 cup of vodka, cold
1 white onion, chopped
3 cloves of garlic, minced
1 TBSP of fresh rosemary, chopped
8 oz. of baby bella mushrooms, sliced
salt and pepper
16 oz. of swiss chard, roughly chopped
5 slices of provolone cheese
zest, one lemon
- In a food processor (or using a pastry blender), combine the flours. Pulse once or twice, then add the butter and pulse on high until the butter is chopped evenly into small pieces. People always tell you that they should be roughly the size of peas, but honestly, if you're expecting little peas of butter, go into butter sculpting.
- While the food processor is running, drizzle in the vodka, only adding as much as it takes to just bring the dough together. When the dough is kind of freaking you out because it's too solid to be running around in a food processor, take it out, wrap it in plastic wrap, and get it chilling in the fridge. The colder you get it, the more flakier it will be. If you really feel like overachieving, throw your rolling pin in there too.
- Preheat the oven to 400. While that's heating up and undoing all of your chilling, prepare the filling.
- Heat a few glugs of olive oil over medium heat. When the oil is shimmering, add the onion. Saute until it's just beginning to soften, about three or four minutes.
- Add the garlic, rosemary, and mushrooms. Season with salt and pepper. Cook, stirring, until the mushrooms release all of their liquid, revealing just how much you paid for basically dirt water. Add the chard at this point, and turn the heat down. Don't stir the chard here -- let the mushroom water steam it a bit first. Doesn't that sound appetizing?
- When most of the liquid has evaporated, stir the chard in and turn the heat off. Set aside. Say something about avoiding soggy bottoms to yourself in your best Mary Berry voice.
- Grab your (hopefully?) chilled dough and roll it out into a circle-ish shape. (Galettes are the most forgiving pastry.) It should be about 1/8 of an inch thick. Again, avoid that soggy bottom.
- Arrange the cheese in the middle of the dough. Top with the vegetable filling, then turn the edges of the dough up to keep the filling in place. Crooked edges? It's rustic! Not a circle? It's rustic! Too much filling? How quaint! It's rustic!
- Brush the edges of the dough with olive oil, and then bake for about 40 minutes or until golden brown.
- Top with lemon zest and rosemary, then serve warm.