New Recipe - Quick and Delicious!

Wild Greens Galette with Artichokes and Feta - Delicious!

Ingredients

• 1 lb mixed greens
• 6-8 quartered artichoke hearts
• 1 cup leeks, sliced
• 2 scallions sliced
• 6 oz Feta crumbled
• 1/4 cup Parmesan
• 1 T chopped fresh dill
• 1/2 lemon lemon zest
• 1 egg, whisked
• Squeeze of lemon
• Sea salt and freshly ground black pepper
• 1 Galette pastry (pate brisee recipe)

Directions

Blanch the Greens
Bring a large pot of water to a boil. Just before blanching add a couple tablespoons of salt to the water. Plunge the greens into the water, cook a couple of minutes, then transfer immediately to a cold water bath. Drain. Squeeze out as much water as possible. Roughly chop. Set aside.

Heat a skillet with olive oil. Add the onions and/or leeks, season with salt and pepper, and saute until soft and translucent, but not browned. Set aside to cool.

In a large bowl, mix the greens, artichokes (reserve a few wedges to scatter on top), sauteed onions/leeks, scallions, feta, Parmesan, chopped dill, and lemon zest. Mix in the egg. Add a squeeze of lemon juice. Taste and season with salt and pepper.

Forming the Galette
Preheat the oven to 400 degrees.  Lightly flour your work surface. Roll out the dough into a large, thin circle. Place your filling in the middle, leaving a couple of inches clean around the edges. Scatter a few artichoke wedges on top. Fold in the edges so they overlap a bit. Continue all the way around, until all edges are folded in. Brush the top of the dough with egg wash. Bake on a baking sheet for 30 to 35 minutes until golden brown. 
Let cool on a wire rack.