Greens & Potato Galette 3/4 lb sm. potatoes, such as baby Yukon golds or red-skinned potatoes, peeled salt 2 to 2 1/2 lbs chard, beet greens, broccoli rabe or spinach, stemmed 2 Tbsp. extra version olive oil 1 med. or lg. onion, chopped 2 lg. garlic cloves, minced 1/2 c. chopped fresh flat-leaf parsley 2 Tbsp. chopped fresh basil freshly ground pepper 1 c. ricotta cheese 2 lg. eggs, beaten 2 Tbsp. milk 1/2 c. tightly-packed grated Gruyère cheese 1/4 c. freshly grated Parmesan freshly grated nutmeg 1 recipe olive oil pastry (or pre-made dough)
Place potatoes & 2 tsp salt in a lg. pot of water (you'll be cooking the greens in the same water) & bring to a boil. Reduce the heat to med., cover partially, & boil the potatoes for 20 mins, until tender when pierced with a knife. When the potatoes are done, remove from the water with a slotted spoon & set aside until cool enough to handle, then cut into ½”slices. Bring the water back to a rolling boil & add another teaspoon salt & the greens. Blanch for about 2 mins, until just tender. Transfer with a slotted spoon to a bowl of cold water. Drain & squeeze dry. It is not necessary to remove every drop of water. Chop coarsely & set aside. Heat the olive oil in a lg., nonstick skillet over med. heat. Add the onion & cook, stirring until tender, about 5 mins. Stir in the garlic & cook, stirring until fragrant, 30 sec. to 1 min. Stir in the greens, potatoes & herbs & gently toss together. Season to taste with salt & pepper & transfer to a lg. bowl. In a food processor fitted with the steel blade, process the ricotta until smooth. Scrape down the sides. Set aside 2 Tbsp. of the beaten egg. Add the remaining egg to the processor along with the milk. Process until smooth, then scrape out into the bowl with the greens & potatoes. Stir in the Gruyère & Parmesan, add more salt & pepper & a pinch of nutmeg & combine everything thoroughly. Taste & adjust seasonings. Heat the oven to 375. For the galette, roll the pasty into a large thin circle about 16” in diameter. Transfer to an oiled baking sheet. Top with the filling, leaving a 2 ½”edge, fold the edge in over the filling draping the folds all the way around. There will be an opening in the center. Brush the galette with the reserved egg. Bake for 45-50 mins or until the top is golden brown. Cool on a rack for at least 10 mins before serving. Serve hot or warm.
Advance Preparation: The potatoes & greens can be cooked up to 3 days ahead & held in the refrigerator in a covered bowl. The galette can be assembled & baked several hours before you wish to serve it.
Leftovers: This dish continues to taste terrific for 3 or 4 days, which makes for handy picnic or lunch fare, or an instant dinner, warmed in the oven or microwave.
Maybe a bit long, but definitely tasty!! :)
Submitted by CSA member Melissa Handley