Garlicky Rapini Galette

Bitter greens are foraged almost daily in the Mediterranean and are typically served with a generous glug of olive oil as a side dish at lunch and dinner. This recipe, from dietician and author Vanessa Perrone’s book Everyday Mediterranean: A Complete Guide to the Mediterranean Diet with 90+ Simple, Nourishing Recipes, takes the traditional preparation of bitter greens one step further, tucking them into a rustic tart designed to make its star ingredient shine.

Garlicky Rapini Galette

Flaky crust and sharp garlic showcase rapini in this easy, impressive galette recipe.

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Course Main Course

Cuisine French

Servings 6

Ingredients

  

Pastry

• 1¼ cups spelt or all-purpose flour
• ½ cup cold unsalted butter diced
• ½ tsp kosher salt
• 2-3 tbsp ice water

Filling

• 2 bunches rapini ends trimmed
• 2 tbsp olive oil
• 5 cloves garlic sliced
• ¼ tsp crushed hot pepper flakes
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ½ cup shredded provolone

To Finish

• 1 egg yolk beaten
• 2 tbsp finely grated Parmigiano Reggiano

Instructions

 

Pastry

• In food processor, combine flour, butter and salt, and pulse until mixture resembles small peas. With the motor running, drizzle in ice water until dough pulls away from side of bowl.
• Transfer dough to a lightly floured work surface. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, 1 hour.
• Preheat oven to 350°F.

Filling

• Bring a large pot of salted water to a boil. Add rapini and cook for 3 minutes; drain (see note).
• In large non-stick skillet, heat oil over medium heat. Add garlic and hot pepper flakes and cook until fragrant, 1 minute. Add reserved rapini and cook, stirring, until coated in oil mixture, 2 to 3 minutes. Season with salt and pepper, remove from heat and let cool.
• Roll dough between two sheets of parchment paper into 14-inch (35-cm) circle. Remove top parchment, and slide bottom parchment with dough onto baking sheet.
• Arrange rapini in centre of dough, leaving a 1-inch (2.5-cm) border. Fold over pastry edge, partially enclosing filling. Top rapini with provolone. Brush pastry with egg yolk and sprinkle with Parmesan.
• Bake until crust is golden brown, 35 minutes. Serve at room temperature.

Notes

You can cook the rapini ahead of time. It will keep in the refrigerator, stored in an airtight container, for up to 3 days.

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Excerpted from Everyday Mediterranean Vanessa Perrone. Copyright © Vanessa Perrone. Photographs by Ariel Tarr. Published by Appetite Books by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.