Zucchini Leek + Spring Pea Galette
April 26, 2018
We get that pies can be intimidating for some, but you don't need to worry when making its close cousin, the galette. These rustic, free-form, open-faced pies are less fussy and require less time. We developed an easy to work with Spelt Pastry dough for this savoury galette that includes some of the first spring vegetables you can find at the market.
Zucchini Leek and Spring Pea Galette
Spelt Pastry Dough
2 2⁄3 cup (368g) Flourist Sifted Spelt Flour
1 cup (227g) butter, cold and cut into cubes
1/2 tsp salt
1 tbsp apple cider vinegar
1/2 cup ice cold water, or as needed
Yields: dough for 2 large (approximately 9 inches) galettes
Tip: One of the keys to flaky pastry is keeping all the ingredients, including your tools, as cold as possible. Leave them to chill in the refrigerator before you start your work.
2 medium zucchini, sliced into semi-circles
2 leek, tops removed, thinly sliced and well washed
1 cup fresh peas (or frozen)
1 tbsp olive oil
4 tbsp dijon mustard
1 egg, beaten
Walnuts to garnish, toasted and roughly chopped
Fresh herbs to garnish, chopped
Salt and pepper to taste
Yields: 2 large (approximately 9 inches) galettes
Tip: Generally it's better to pre-cook your filling before assembly and to have a thin barrier between the pastry dough and filling (we used dijon mustard here but you can also use grated cheese, pesto, ricotta cheese).
Make the dough
Combine flour and salt in a large metal mixing bowl and chill in the refrigerator for 30 minutes. Mix apple cider vinegar and water and keep chilled.
Add cubed butter to the flour and toss lightly with your hands to coat. Using your fingers, press butter into flat sheets, tossing with flour as you work to make sure each piece of butter is well coated. You want to aim for butter pieces that range from the size of a dime to a quarter.
A tablespoon at a time, drizzle the vinegar-water mixture along the side of the bowl, allowing it to trickle towards the flour mixture. Use your hand or a fork to flick the flour mixture towards the center of the bowl, rotating the bowl as you go. Repeat with 4 tbsp of liquid. The flour mixture should start forming larger clusters.
After adding 5 tbsp of liquid, take a handful of the flour mixture in your hands and squeeze gently. If it easily holds together without falling apart, enough liquid has been added. If it easily breaks apart, continue adding 1 tbsp of liquid at a time, checking the consistency after each addition until the just dough holds together. Add liquid sparingly.
Form into two circular discs and individually with plastic wrap. Chill for at least 1 hour, preferably overnight.
Make the filling
In a saute pan, heat olive oil on medium until heated through. Add leeks and saute for 2 minutes until soft. Add zucchini and continue sauteing until soft and lightly caramelized, approximately 5 minutes. Season with salt and pepper. Meanwhile, bring a small pot of water to a boil. Blanche peas in water for 1 minute, drain and rinse with cold water. Add peas to the filling and set aside to cool slightly.
Assemble and bake
Preheat oven to 400°F. Line two baking sheets with parchment paper.
Remove dough from the fridge. Lightly flour your rolling pin and roll the pastry dough out to a 12-inch circle, approximately 1⁄8-1/4" thick. Gently place on a prepared baking sheet and place in refrigerator. Repeat with second pastry dough.
Spread the dijon mustard between the two pastry doughs, leaving about 3 inches from the edge. Divide the filling between the two galettes, leaving the same amount of distance from the edge. Fold edges of dough over the filling, tucking and overlapping slightly as needed. Place in refrigerator to chill for 30-45 minutes, the colder the better.
When ready to bake, brush the dough edges with egg wash and bake for 30-40 minutes until deep golden brown. Let cool slightly and garnish with chopped walnuts and freshly chopped herbs.