A Healthy Galette

Do you know the difference between a tart, a galette, and a pie? Well neither did I until I started typing this post. In fact, at first, this post was titled "A Healthy Tart". I wanted to know the difference between a tart and a pie and ended up coming across this website that defined a pie, tart, and a galette. Upon realizing what this actually was (a galette), I retitled the post and started again.

Basically, a pie is a sweet or savory dish with a crust and filling, a tart is again a sweet or savory dish but this time with shallow sides and only a bottom crust, and a galette is again a sweet or savory dish  but is a round pastry wrapped and fruit/vegetable dessert/dinner. Galettes are usually baked on a baking sheet. If you would like to know more about these very close but distinct cousins, I got my information off of this site here.

Up here in New England, the weather has been so cold this winter. One of the things that has helped me through these dark, bleak days is this galette. Now, this galette is a one-of a kind galette. I am pretty sure that it is meant to be a pick me up when days get long, tiring, and cold. In fact the name of the recipe is even, "Wintergreen Galette".

Inside the galette is a mix of greens, namely greens such as leeks, kale, and mustard greens. Put all of these together and cooked in a slow saute, then cooked in the dough and you have a recipe for DELICIOUS!!!. In fact, I like the filling so much, that I have even had the filling just plain for dinner. For my crust I used whole-wheat pizza dough, that I bought frozen, defrosted, then rolled out just like I was making my own pizza. Remember that from over a year ago? This recipe is from the blog called The Yellow House. I found it by my mother, who made it one day for me, and it became my new go to.

This is the galette

This is a picture of a pie

Here is a picture of a tart 

Without further ado, and because I want to go make one of these right now. Here is my beloved Wintergreen Galette from The Yellow House.

Wintergreen Galette (The Yellow House)

Ingredients that you will need:

For the crust:

• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• A pinch of kosher salt
• 1 stick of cold unsalted butter
• 5-6 tablespoons cold water

For the filling:

• 2 tablespoons olive oil
• 2-3 leeks, dark green parts removed, light green and white parts trimmed, halved lengthwise, swished in cold water to remove any grit, and thinly sliced
• 6-8 cups of greens of your choice, de-stemmed and de-ribbed, roughly chopped into 1-inch pieces (I used mustard greens and kale)
• 1/4 cup grated Parmigiano
• 2 tablespoons heavy cream (This is optional; I didn't use it)
• 1/4 cup roughly chopped parsley
• Salt
• Coarse ground black pepper

1. Combine the flours and salt in a bowl. Cut the cold butter into small cubes. Dredge them in the flour mixture so they do not stick to each other; then, working quickly with your fingers, flatten and break up the cubes of butter between the pads of your thumb and index finger. You want big flakes of butter to be distributed throughout the dry mixture.
2. Add the cold water, a tablespoon at a time, mixing as you go, until the dough just barely holds together. It should be very crumbly. Gather the shaggy dough together, flatten it into a disk, and wrap tightly in plastic. Refrigerate while you make the filling.
3. In a wide, heavy-bottomed skillet or pan, heat the olive oil over medium heat. Add the leeks and saute them, softly, until they become tender and translucent, about 5-7 minutes. If they begin to brown, turn down the heat.
4. Begin to add the chopped greens in batches, waiting for them to wilt and cook down before adding more. When you have added the last bit of greens, continue to cook over medium low-heat for 10-15 minutes, until the mixture is very tender and melting together. Remove the pan from the heat source and stir in the Parmesan cheese, parsley, and cream (if using). Taste for salt and season if necessary, but your Parmigiano may be salty enough. Season with black pepper to taste.
5. Preheat the oven to 400 degrees Fahrenheit.
6. Remove the dough from the refrigerator and, on a well-floured surface, roll it out into a large circle about 1/4-inch thick. Transfer the circle of dough carefully to a baking sheet lined with parchment paper.
7. Pile the filling in the middle of the circle, and then spread  it over the dough, leaving a 2-inch border or dough. Fold the edges of the dough in over the filling, holding the filling in.
8. Bake the galette for 20-30 minutes, until the crust is deep golden and the filling bubbling and lightly browned on top.
9. Good enjoyed hot or at room temperature.

** I DID NOT MAKE THIS DOUGH FOR MY GALETTE, INSTEAD I USED STORE_BOUGHT WHOLE_WHEAT PIZZA DOUGH**