Savory Spring Galette

Honestly, you can put pretty much anything in these savory galettes, which is why they're the perfect go-to dish for a home vegetable gardener. The following is a recipe I made from ingredients from my spring garden, but a few days after making this one I made another one using kale instead of cauliflower, and Swiss cheese instead of Parmesan...you get the idea! Play around!

I made this recipe using Einka flour from Bluebird Grain Farms, which is a small producer of organic, small batch grain and flours. We're all about supporting small, family farms and so I was thrilled when I discovered this sustainably grown, flavorful flour. It also happens to be low gluten in properties, which makes it easy to digest and beloved by those suffering from gluten sensitivities.

1 Easiest Pie Crust, Ever using Bluebird Grain Farms Einka flour (See below)
1 medium yellow onion, sliced
4 garlic scapes, chopped into 1/2 inch pieces
1 1/2 cup Romanesco or cauliflower, chopped and sliced into 1/4 inch pieces
1/4 cup fresh shelling peas
1/4 cup snow peas, chopped into 1/2 inch pieces
1/4 cup Parmesan cheese, or other savory, hard grating cheese
1-2 tbs Olive oil
salt and pepper
1 egg, for egg wash
5 pea vines for garnish (optional)

Preheat oven to 425ºF. Line a baking sheet with parchment paper.

Add olive oil to saute pan (I use a 12 inch cast iron) on medium heat.  Add onion and cook for a few minutes before adding the cauliflower and scapes. After 5-10 minutes on medium heat, turn up to high and add shelling and snow peas and cook for a few more minutes before removing pan from heat. Let cool then toss with cheese and add salt and pepper to taste.
 
Roll 1/2 of Easiest Pie Crust recipe dough out on a lightly floured surface to a 12-inch round just under 1/4- inch thick.  Move the dough to the prepared baking sheet. Pile all of the vegetable mix in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough up and over the fruit and press gently to seal the folds.

Brush the dough with the egg wash and sprinkle with salt. Bake for about 15 minutes, or until deep golden brown. Cool slightly before serving. 

THE EASIEST PIE CRUST, EVER using Einka Flour

The following recipe is inspired by  Yossy Arefi's new book Sweeter off the Vine

Makes 2 crust for a single crust pie, galette, or about 12 small handpies

This dough is super forgiving, sturdy, crisp and flaky. The cream cheese gives it a bit of tangy flavor that is PERFECT with summer fruit. 

2 cup (125g) Einka flour
8 ounces (115g) cream cheese, cold and cut into bits
6 ounces (86g) unsalted butter, cold and cut into cubes
pinch salt

Add the flour and salt if using to a food processor fitted with the steel blade. Scatter the butter and cream cheese over the top. Pulse the mixture until is starts to hold together, then dump the contents of the food processor onto a clean work surface and gather it into a ball. Wrap the ball in plastic, press it into a disc, and refrigerate at least 2 hours before using.

A little more inspiration: A zucchini and tomato basil galette I made last summer.