The Vegetable:
Beetroot greens are every bit as delicious as kale, spinach, rainbow chard, or silverbeet, but are too often tossed out and only their root counterpart kept. A bunch of beetroot with vibrant stems and leafy greens is like a jackpot 2x1 deal- score! Once cooked those unsung greens are silky and delicious, and highly nutritious; in fact, they are the nutrient heavy portion of the beet plant. Their taste is akin to swiss chard, only sweeter, so hold onto the tops and try swapping your go-to kale or spinach for these beauties.
The Dish:
Want a vegetable heavy hitter that isn't a salad? How about a heap of tender slow braised greens, all wrapped up in sexy rye crust? Try your hand at my Dark Greens & Rye Galette. The leafy tops and stems from your beetroot bunches, a bundle of spinach, any other greens that are looking for a home- it's a forgiving mix. The more greens the better.
The crust is a slight departure from the usual butter based pastry, but I love how it tastes and feels. I've only tested this with rye flour and love the nutty flavour, but you could feasibly substitute with regular wheat flour. I've written in a good rest time for the dough, and you'll want to adhere to that timeframe to allow for the hydration without overworking the gluten, so avoiding a tough or too crumbly crust.
The Ingredients:
Rye Flour Crust
250g Rye Flour
1 teaspoon Sea Salt
1/2 Cup Plain Yoghurt, Dairy or Coconut
3 tablespoon Olive Oil
Braised Greens Filling
1 bunch Beetroot Greens and Stems
1 bunch Spinach
1 Onion, diced
3 cloves Garlic, sliced
1/2 cup Vegetable Broth
1/2 cup Cheese, diary or plant based, grated
1 Egg, beaten
1/2 teaspoon Chilli Flakes, optional
Sea Salt and Pepper, to taste
The How To:
Crust
In a large bowl combine flour and salt. Whisk oil and yogurt together in a small bowl. Form a well in the centre of the dry ingredients and scrape in the wet ingredients. Gradually combine wet and dry using a fork, until dough begins to come together, then use your hands to form a loose ball. If the dough is too dry to form a ball, add 1 tablespoon of ice water- don't add too much water here, as it will quickly go from dry to too wet. Flatten into a thick oval, wrap in beeswax wrap, (or plastic wrap, but invest in some reusable beeswax wraps, they're awesome) and set aside in the refrigerator for at least 2 hours; I like to leave it closer to 12, so either overnight or made in the morning before baking that evening.
Filling
Rinse beetroot greens and spinach in a sink of cold water, to dislodge any dirt or sandy soil. Dice stems, separate, and then rough chop greens.
Heat oil in a large pan over medium-high heat. Add onion and cook until softened, stirring often, about 5 minutes. Add garlic and chilli flakes, cook another minute. Then add handfuls of chopped greens, allowing them to wilt down slightly before heaping in more. Pour in hot vegetable broth, cover, and cook for 10 minutes over low heat. Remove from heat, add salt and pepper, and allow to cool while handling the crust. Once cooled stir through the cheese and egg.
Crust
Preheat your oven to 200*. Lightly flour a Silpat or sheet of parchment paper, then roll out the rested dough into about a 35cm circle. Place the sheet and dough onto a baking tray.
Spoon the cooled filling into the centre of the dough, then lightly wrap the edges up over the filling. If the dough breaks apart simply press it back together with your fingers- like I said, it's forgiving, and this is a rustic touch.
Bake the gallette for about 40 minutes, until the crust is golden brown and seems cooked through. Cool for a few minutes before serving.
I've topped ours with both an herb strewn yoghurt, and the next time leftover lemony creamed cashew dip- something with a touch of creamy richness is perfect against all those greens.
