¾ lb sm. potatoes2 lbs greens, stemmed, or all this week’s Eatwell greens 2 Tbsp. extra virgin olive oil 1 med. or lg. onion, chopped 2 lg. garlic cloves, minced ½ c. chopped fresh flat-leaf parsley, optional 2 Tbsp. chopped fresh basil salt and freshly ground pepper 1 c. ricotta cheese 2 lg. eggs, beaten 2 Tbsp. milk ½ c. tightly packed grated Gruyere cheese ¼ c. freshly grated Parmesan freshly grated nutmeg 1 recipe olive oil pastry (or premade dough)
Heat oven to 375. Prepare pastry. 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 heat to med., cover partially, & boil potatoes for 20 mins, until tender when pierced with a knife. When potatoes are done, remove from water with a slotted spoon & set aside until cool enough to handle, then cut into ½” slices. Bring 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. Chop coarsely & set aside. Heat olive oil in a lg. skillet over med. heat. Add onion & cook, stirring until tender, about 5 mins. Stir in garlic & cook, stirring until fragrant, 30 sec. to 1 min. Stir in 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 remaining egg to the processor along with milk. Process until smooth, then scrape out into the bowl with greens & potatoes. Stir in the Gruyere & Parmesan, add more salt & pepper & a pinch of nutmeg. Combine everything thoroughly. Taste & adjust seasonings. Heat 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 2½” edge. Fold the edge in over the filling, draping the folds all the way around. There will be an opening in the center. Brush galette with the reserved egg. Bake for 45-50 mins or until top is golden brown. Cool on a rack for at least 10 mins before serving. Serve hot or warm. Serves 6.
Options: can be made without the dairy products for the filling. Simply add some tofu, seasoned with your favorite savory seasonings, or make a luscious carmelized onion sauce (my favorite!).
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.
Adapted from recipe submitted by CSA member Melissa Handley