who.what.where?
do you like the flavors of spanikopita? do you like buttery flaky pie crust? then you will be way down with this savory galette. the output of my kitchen has dramatically increased over this quarantine period (#silverlinings). i’ve been burning through bags of flour like there is no tomorrow. luckily shortages of baking supplies are minimal up in vt. i’m sure that’s not the case in a lot of places. but if you can manage to get your hands on butter and flour you should try this recipe out. i saw the galette dough recipe in a recent bon appetit and it’s pretty straightforward and very delicious.
oh&get sidetracked
i want to make this
see artworks from museums around the world from your living room
did you know a “cloud appreciation society” exists?
just finished reading this enjoyable and at times sad/curious book
listen to this then you can read this
ideas for things to do at home
you might want to bookmark this site
i enjoy this series quite a lot
get a dose of calm
a good idea for a topical website
a nice playlist to listen to while wfh
made this sauce with roasted tofu and cauliflower and rice last week and it was so tasty and simple
the way to go
for the galette dough (click for detailed photo/video instruction from bon appetit)
1½ cups (188 g) all-purpose flour, plus more for dusting
1 tbsp sugar
3 tsp diamond crystal or 1¾ tsp morton kosher salt
16 tbsp (2 sticks) chilled unsalted butter, divided
for the filling
1 10oz package of frozen spinach - defrosted (about 1½ cups)
1/2 cup of crumbled feta
1 egg
1 tbsp of chopped dill
3 chopped scallions
zest of 1 lemon
1/2 tsp of salt
couple of grinds of freshly ground black pepper
for egg wash
1 egg beaten
1 tsp of water
whisk flour, sugar, and salt in a medium bowl to combine. cut butter into ½” pieces, add to dry ingredients, and toss to coat and distribute. using your hands and working quickly, rub and smash butter into flat irregular pieces (be careful not to overwork; you don’t want to soften the butter too much. just make sure you smash each piece at least once. and if the butter is getting too warm, throw the bowl in the fridge or freezer and let chill for a bit before proceeding). drizzle ⅓ cup cold water over and mix with a rubber spatula, smashing in butter, until dough mostly comes together—it will be dry and shaggy. now you are going to fold the dough, which will give it distinct flaky layers when baked. turn out onto a lightly floured surface. working quickly and using a rolling pin and your hands, press dough together to form a mass. (the dough will seem like a crumbly dry mess at first but will come together as you fold and roll. Have faith and don’t give up.) roll dough into a rough square about ½” thick. fold in half into a rectangle, then once again to make a small square. press down on the dough with rolling pin to make it hold together. roll dough out once more to make a rough square about ½” thick. repeat folding process again, taking your time to make it neat, as this will be your final fold.using rolling pin, gently flatten dough, rotating as needed, to make a 6”-diameter disk. dust surface with more flour (go heavy; you don’t want the dough to stick) and roll disk into a 14”-diameter circle or oval about ⅛” thick. brush off any excess flour with a pastry brush. fold dough in half, then in half again to make a rough triangle (this just makes it easier to move). transfer to a parchment-lined baking sheet and unfold (it’s okay if dough is a bit larger than the baking sheet). chill while you make the filling.
for the filling drain the defrosted spinach by squeezing it in a clean dishtowel. try to wring out as much liquid as possible. transfer drained spinach to a medium sized mixing bowl. add feta, egg, dill, scallions, lemon zest, salt and pepper. mix up with a wooden spoon until mixture looks evenly distributed.
remove your dough from the fridge and spread filling out over the dough keeping a 1 ½” - 2” border around the edge of the dough. fold flaps of dough around filling, overlapping as you go around the galette. whisk egg and water together for the egg wash and then brush the crust of the galette with the wash and cook for 45-50 minutes or until golden brown. let the galette cool before cutting.
b