freshen up your leftovers with a galette

a galette crust is a delicious vehicle to shovel a plethora of food into your mouth; sweet or savory. its a soft butter crust filled with any insides your heart desires.. or your leftovers. if you have any left over meats, try this - it's a creamed spinach galette and i topped mine with some left over salmon

all purpose flour, 40g

whole wheat flour, 45g

sugar, 1/2 tsp

salt, a big pinch

butter, 60g

zest of half a small lemon

heavy cream, as needed

egg, 1 large

lemon juice, 1 tsp

ghee, 2.5 tbsp or butter

onion, 1 small

salt, 0.5 tsp

garlic, 1 clove finely chopped

all purpose flour, 1 tbsp

heavy cream, 3 tbsp

frozen spinach, 100g (heat in a microwave and drain liquid out)

1. galette dough: whisk together first four dry ingredients well in a medium bowl. add in lemon zest and cold butter. use your hands to incorporate the butter into the flour until it looks like rubble. in another small measuring cup, break egg and add enough cream until you have 1/3 of a cup of liquid and whisk with a fork. slowly mix in about half of the egg/cream emulsion into the dough and add lemon juice. mix by hand and then take the dough out on a floured counter top and knead until smooth ball. let rest for an hour at room temperature while you prep your creamed spinach.

2. creamed spinach: let ghee heat up and fry onion until very soft but not browned, on medium low heat. add in salt, it helps draw the moisture out of the onions. when super soft and silky, add in garlic and all purpose flour and mix well. once garlic is fragrant, add in cream and spinach and mix well again take off heat and let sit until it is at room temp.

3. assemble: roll out the dough onto a floured surface and once in a thin round, transfer to a baking sheet lined with parchment paper. spread the creamed spinach out in the center of the dough in a circle shape, you want to leave about 1.5 inches around the perimeter of the dough. flake on salmon at the top of spinach. fold up the edges of the crust, its fine if its messy. lastly, brush the rest of the egg and cream mixture on the top parts of the dough.

4. in a preheated oven at 400C, bake galette for 40 minutes or until golden brown. let it sit at room temperature for 20 minutes before cutting into it.

p.s. you really can add anything inside a galette crust, just make sure it isn't too high in moisture, so avoid the fresh vegetables, or you will get a soggy dough.

galette dough recipe from nyt