Olive Oil Galette With Spicy Greens

Name: Olive Oil Galette With Spicy Greens
Yield: 4 servings
Ingredients: 1½ cups (188 g) all-purpose flour; 1 tsp. sugar; ¾ tsp. kosher salt; ⅓ cup full-fat plain yogurt (not Greek); 3 Tbsp. extra-virgin olive oil; 3 Tbsp. extra-virgin olive oil; 1 medium leek, white and pale green parts, halved lengthwise, sliced crosswise on a diagonal 1–1½”-thick, or 4 scallions, coarsely chopped; 2 garlic cloves, thinly sliced; ½ tsp. crushed red pepper flakes; 1 bunch Swiss chard (about 1 lb.), ribs and stems removed, leaves torn into bite-size pieces; Kosher salt, freshly ground pepper; 1 oz. Parmesan, finely grated (about 1 cup); All-purpose flour (for surface); 1 large egg, beaten to blend; Full-fat Greek yogurt (optional) and coarsely chopped tender herbs (such as dill, parsley, and/or tarragon; for serving); 1 tsp. finely grated lemon zest

By Andy Baraghani

April 13, 2020

Olive Oil Galette With Spicy Greens recipe

Photo by Emma Fishman, Plates by Meilen Ceramics

While butter is the usual choice for galette or pie dough, a combination of olive oil and yogurt gives this crust a flaky texture and a golden brown color when baked. If the dough is a little crumbly when rolling it out, don’t worry: Just patch it back up.

Recipe notes

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