This filling can be adapted with really any vegetable. I recommend sweating/ draining excess moisture from hearty leafy vegetables, and par-cooking any heartier ones like potatoes and squash. Serve with a lightly dressed arugula salad.
Plan of Action:
- Start multi-stage dough.
- Prep vegetables for filling.
- Make filling "binder".
- Finish dough and bring it all together.
Flakey Buckwheat Dough:
- 7 oz All Purpose Flour
- 2 oz Buckwheat Flour
- large pinch of salt
- 5 oz COLD cubed butter, large 1'' pieces.
- 1 T apple cider vinegar
- Ice water (in a wet measure cup for east pouring)
- Prep all ingredients. Combine all but the vinegar and water in the bowl of a stand mixer. Freeze 15 minutes.
- Place mixer bowl on stand, and use the paddle attachment. Sprinkle on vinegar.
- Turn mixer on low, and begin breaking up butter. Slowly add water, until there is no bone dry flour (about 9 tablespoons). Butter should remain in large chunks, you aren't looking for "pea size" like most crust recipes. It will be shaggy, and dry looking. Fear not.
- Turn out contents of the bowl onto plastic wrap. Wrap and chill 40 minutes. This is where the little moisture we put in will hydrate the flour. Keep in mind there are also large chunks of fat, that will also help with our seeming lack of moisture. Faith. Keep it you will.
- Place dough on a clean counter and using a rolling pin, begin to beat down on the butter to flatten. "Roll" into a long rectangle as best you can. Using a bench scraper, fold the top and bottom onto the middle like the dough is "hugging" itself. Turn the dough 90 degrees, so the folded edges are perpendicular to your body. Roll again, using bench flour as needed to a long rectangle. Bench scrape your dough again into that hug.
- Wrap the dough, and chill another 40 minutes. We're trying to preserve cold butter. What we're doing with the dough is called "letter folding". The dough will still be shaggy, and ugly until at least our second fold. Remember, keep the faith you will.
- Prep veggies while you wait, see below.
- After fold 1, and chill 2, bring out your dough, and you guessed it, do another letter fold. With the folded edges perpendicular to your body roll out into a long 14'' or so rectangle. Letter fold (hug) the dough again. Turn, and roll out again, exactly like you did before.
- Chill another 40 minutes, and then do another letter fold. It should look awesome after that fold.
- Wrap until we're ready to shape the galette.
- 1 1/2 lbs of shiitake mushrooms, sliced into strips, stems reserved for future mushroom stock
- 1/2 bunch kale, cut into thin ribbons
- 1 large shallot, minced
- 1 leek, white and light green parts only, thinly sliced half moons
- Olive oil
- Sauté mushrooms in butter with a whole sprig of thyme until soft, season with salt and pepper. Transfer to a bowl.
- Sweat shallot, and leek moons in olive oil until soft. About 10 minutes. Season with salt and pepper. Set in a strainer to remove excess moisture. Then add to the mushrooms.
- Sauté kale in the same pan, with 1 T chopped thyme. Strain off excess moisture, pressing on kale in the strainer, dont mush it too hard. Gentle.
Binder, and garnish:
- 4 oz the finest roquefort you can find, dont buy shitty blue cheese
- handful of chopped parsley
- 3 T sour cream, or creme fraiche depending on what's in your fridge
- 1 T whole grain mustard
- 1 t lemon juice
- 1 large egg, beaten with 1 t water (egg wash)
- Mix sour cream, lemon juice and mustard together. Grate 2 swipes of nutmeg into the bowl.
- Add the cream mixture to the veggies and stir together to combine. This is your filling. Taste it.
Bringing it all together:
So you have your dough, your filling, and your garnish. Get ready. Preheat your oven to 400 degrees. Get out your pizza stone, or the heaviest bottom baking dish you have. Let your dough temper at room temp for 10-15 before rolling, as long as your aren't in the hottest kitchen ever.
- We're making a 12'' galette, so you need to roll the dough out to at least 14'' since we fold it. Roll this out on parchment. It will make hoisting the galette onto the stone easier, and the dismount easier as well! Double trouble.
- Use liberal amounts of bench flour and roll out to the best 14''-15'' circle you can. Rolling a circle from a rectangle is hard, but dont beat yourself up, this is a rustic buckwheat galette. Deep breaths.
- Put 1/2 your filling down, sprinkle on 1/2 your crumble roquefort.
- Put the second 1/2 of your filling down, add remaining roquefort.
- Should look something like this.
6. Now we're going to fold our edges up. Pick a 2'' long side and fold up, crimp, repeat moving clockwise until you've got a wonderful octagon or decagon. See below.
- Using the parchment, slice the galette onto the stone. Brush the pastry with egg wash, sprinkle on some maldon if you're feeling fancy, kosher salt works too.
- Lower the oven to 375. Bake for 20 minutes and then peek at it. Bake for an additional 15-20 until bubbly, and golden.
- Let it cool for at least 10 minutes before you transfer or try to eat. Again, I like to eat this with a salad for breakfast, lunch or dinner. If you make the pastry the night before, its easy to put together for a brunch.