A galette is a rustic shaped pastry with many possible fillings. I made two kinds because we are still enjoying the garden’s last bed of winter leeks and also the wild early green of Stinging Nettles. 

We love using local ingredients, and you can copy our recipes or substitute if you don’t have some items, like nettles – though I recommend cultivating a patch! Or get creative with your own mixture of sauteed or roasted vegetables, some spice, an egg, a bit of cheese…

For the pastry, any pie dough is fine, or use the recipe provided here – it makes enough for 2 galettes.

These small pies fit into our countertop oven, a kitchen luxury when rain and creek produce abundant hydro-electric power… It’s been a wet Spring so we’re baking!  

Galette Pastry

• 2 c unbleached flour 
• 1 c ww pastry flour
• ½ tsp salt
• ¾ c cold butter, cut into small cubes
• ¼ c yogurt or sour cream
• 2 tsp lemon juice
• 6-8 Tbsp cold water

1. Mix flour and salt, add cold butter and quickly rub the butter into the flour, flattening the chunks between fingertips until the mixture is mostly floury but with some butter flakes the size of peas. Add lemon to the yogurt and quickly toss it into it in the flour, followed by spoons of cold water, still tossing the flour and addling water until it just begins to hold a shape.  As soon as you can form a ball with the dough, divide it into 2 parts and press each into a thick disc; wrap and chill for 15-30 minutes.
2. Prepare your filling(s). Here are two options, but the possibilities are endless. You can substitute other roasted or sauteed vegetables, different cheese, other spice combinations. The filling should be moist but not runny. The egg helps bind the filling, but it isn’t critical to deliciousness.

Each recipe makes enough filling for one galette that can be cut into 4 or 6 servings.   

Nettle, Feta, and Walnut Filling 

Go outside and collect 2 bread bags full of nettle leaves! (Or use spinach or kale or chard…)  

Put into a large wide pan over medium heat:

• 2 Tbsp olive oil 

Add and sauté until golden:

• 1 cup diced onion and 2-5 garlic cloves 

Then add

• All of the nettles and ¼ cup water 

Place lid on top and steam 3-5 minutes until the nettles are soft – and no longer prickly!

Lift the cooked greens onto a large cutting board, leaving behind any liquid. When cool enough to handle, chop a few times with big knife, and place in a mixing bowl. 

Mix all together and stir in:

• 1 cup feta cheese broken in small chunks
• ½ tsp each: oregano and ground black pepper
• 1 or 2 eggs (reserve 1 Tbsp of egg for brushing the galette before baking

Have ready for sprinkling on top ahead of baking: 

• ½ cup chopped walnuts

Leek and Brie Galette Filling

Clean and chop about 4 large leeks, to make 6 cups.

Put into a large saucepan over medium heat:

• 2 Tbsp olive oil
• ½ tsp salt

Sauté the white part of the leeks until they are golden; then add the sliced green leaves and cook until they are soft and wilted. Place everything in a mixing bowl and add 

• ½ tsp black pepper 
• 1 or 2 eggs (save 1 Tbsp of egg to brush the finished pie before baking. 
• 1 cup of brie, cut into small chunks  

Assemble each Gallette:

Place the chilled dough on a floured parchment (or tabletop) and roll into a circle shape about 12” (30 cm) wide. If you like, spread a generous tablespoon of Dijon mustard over the middle of the dough. 

Spoon your prepared filling onto the dough and spread to make an 8” (20 cm) circle in the centre of the dough, leaving a wide rim of unfilled pastry to wrap the edge. Fold this border of dough up and press it gently to make a shapely wrap all around the filling. If you are putting nuts (or other garnish) on top of the filling, add them now. For a shiny crust, brush the edge of the pie with the reserved egg. Slide onto a baking sheet. Bake at 350F for about 35 minutes, until the crust is golden, the cheese is melted, and the nuts are browned. 

Note: for a summertime treat, try fruit filled galettes with ripe berries or stone-fruits. ☺