Wild Greens Galette
Extract from Milkwood • By Kirsten Bradley and Nick Ritar • Published by Murdoch Books
About
Milkwood
For us, this is winter food, when all the garden is sleeping and the wild greens make up a larger part of our diet. But it can also be a summer food, and it’s perfect for picnics. Use whatever wild greens you have growing around you. Assuming you’re using whole-grain flour, you can rest easy with this pie crust. Unlike crusts made with white flour and butter, which go wrong if overworked, this crust is pretty stable – bombproof, even!
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Taylor.Boles53708 favorited Wild Greens Galette
11 Dec 19:22
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Murdoch Books published her project Wild Greens Galette
03 Oct 09:00
You Will Need
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Step 1
To make the sourdough pie crust, combine the flour, sourdough starter, salt, olive oil and vinegar in a large bowl. Mix well with your hands until you have a firm dough. If it’s too wet, add a little more flour. If it’s too dry, add a splash of water. Tip the dough out onto a floured board and form it into a fat disc. Wrap it in a large beeswax wrap or waxed paper and leave it in a cool place for at least 2 hours or overnight.
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Step 2
Once the dough is rested, turn it out onto a floured board again and give the centre a few whacks with the side of a rolling pin to loosen up the dough. Roll the dough into a 30 cm (12 inch) circle, rotating the board as you go to make this easier. Carefully transfer the dough to a well-greased baking tray. Preheat the oven to 200°C (400°F).
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Step 3
Combine all of the filling ingredients in a bowl and mix well. Taste for seasoning and adjust if needed.
Carefully spoon the filling into the middle of the pastry and spread it out to the edge, leaving a 5 cm (2 inch) border. Fold in the side of the pastry over the top of the filling, bit by bit. Top with the grated parmesan, if using.
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Step 4
Bake the galette for 30–40 minutes until the crust is brown and the filling is bubbling. Drizzle with olive oil and serve with a fresh salad, wild fruit leathers, dandelion coffee and good friends.
TIPS
We use spelt flour as it’s available locally, but you can use whatever flour you like – you’ll just need to watch as you’re adding the liquid to make sure you get the right consistency for the dough.If you don’t have a sourdough starter, you can replace it with the same volume of yoghurt. Alternatively, you can replace it with the same volume of flour, but your mixture may need a little more water.
