MAKES ONE 9-INCH TART
There’s a lot to love about savory vegetable galettes. They’re easy to make, hearty to eat, and can be made using whatever seasonal produce you can get your hands on. Less lovable? These free-form savory tarts, with their moist ingredients, tend to suffer from a serious case of soggy crust.
The Baking Steel can help you avoid the abomination that is the sad, waterlogged crust. The even heat dispersion of the steel allows for the fillings to cook faster, meaning that when the top and bottom of the galette are crisped to perfection, the fillings are fully set, resulting in a soft—but not soggy—interior.
300 grams (2½ cups) all-purpose flour
5 grams (1 teaspoon) fine sea salt
16 tablespoons unsalted butter, very cold, cut into cubes
½ cup water, ice cold
150 grams (1 bunch) tatsoi root, cut and washed (you can substitute fresh spinach or baby bok choy)
120 grams (1 small) Vidalia onion, julienned on a mandoline or very thinly sliced
4 grams (2 cloves) garlic, shaved thin
2 tablespoons olive oil
Fine sea salt and pepper
½ cup No-Cook Tomato Sauce (here)
113 grams (4 ounces) feta, crumbled
1 large egg beaten with 1 teaspoon water
Fresh oregano leaves
1. Make the crust. Using a food processor, pulse the flour and salt for a few seconds to combine. Next, add the cold butter cubes, a few at a time. Pulse until the largest crumbs are the size of peas. Slowly add the cold water and pulse until the mixture just comes together. Remove and knead the mixture until it forms a loose dough. Divide in half and form disks; cover with plastic wrap and place in the refrigerator for at least an hour or until needed (see note opposite).
2. Position your Baking Steel on a rack in the middle of your oven. Preheat the oven to 350°F for 45 to 60 minutes.
3. Make the filling. On either a Baking Steel Griddle or in a skillet set over medium heat, quickly sauté the tatsoi, onions, and garlic in olive oil and season with salt and pepper. Cook just until softened, 2 to 3 minutes. Remove from heat, transfer to a bowl, and briefly chill in the refrigerator.
4. Meanwhile, roll out the galette dough on parchment paper into a circle about 12 inches in diameter and about 1/4 inch thick.
5. Spread tomato sauce in the circle, leaving about 3 inches of space around the perimeter.
6. Spoon the vegetable mix on top of the tomato sauce. Sprinkle the feta evenly on top.
7. Fold the edges of the crust over the filling, but leave the center exposed (the fold-over should extend in about 2 inches).
8. Brush the top of the crust with your egg wash; sprinkle oregano leaves on top.
9. Either place your parchment on a sheet tray and put it on your Baking Steel or use a pizza peel to launch the parchment sheet directly onto your steel. Bake for about 18 to 20 minutes, rotating after 10 minutes, until golden brown. Remove and transfer to a wire rack to cool slightly before serving. Serve warm. Store well-wrapped leftovers in the refrigerator for up to 2 days.
NOTE: The pie dough featured in this recipe yields two portions. This is a great thing for two reasons. First, once you make this galette, you’ll absolutely want to make it again. You can also use the leftover dough to make the Apple Hand Pies (here). If you want to use your extra dough to make dessert, consider adding up to 5 teaspoons of granulated sugar to the flour-and-salt mixture before incorporating the butter. The slightly sweetened dough will work well for this galette too. This dough can be made in advance and refrigerated up to 3 days or frozen for 1 month.