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!
You Will Need
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.
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).
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.
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.
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.