Bakoula Greens Galette With Burrata
Bakoula is a lemony, earthy, fragrant cooked salad often served as part of kemia, a selection of small dishes served at the beginning of a Moroccan meal. Similar to tapas or mezze, they offer a variety of flavours and textures designed to whet your appetite. In this recipe, the warm, savoury salad is wrapped in a layer of flaky pastry and topped with creamy burrata for an unusual, but very satisfying meal.
Ingredients
Crust
- 1¾ cups all-purpose flour plus more for rolling
- 1 tsp granulated sugar
- ½ tsp fine sea salt
- 8 tbsp cold unsalted butter
- 1 tbsp lemon juice
- 4 to 6 tbsp ice water
Bakoula Greens
- ¼ cup olive oil plus more for drizzling
- 900 g Swiss chard or collard greens thick stalks removed and leaves cut crosswise into strips 3-inches (7½ cm) wide
- 1 cup flat-leaf parsley leaves and tender stems chopped
- 1 cup cilantro leaves and tender stems chopped
- 3 cloves garlic minced or pressed
- 1½ tsp ground cumin
- 1¼ tsp sweet paprika
- ½ tsp fine sea salt or more to taste
- 1 to 2 tbsp seeded and finely chopped preserved lemons
- 1½ tbsp lemon juice or more to taste
Galette
- 1 egg beaten
- 1 ball burrata (113 g to 170 g), drained, at room temperature
- salt and freshly ground black pepper for seasoning
Instructions
Crust
- Mix together flour, sugar and salt in a large bowl. Using large-holed side of box grater, grate cold butter into bowl. (If you don't have a box grater, cut butter in ½-inch (1¼ cm) pieces and add to bowl.) Use your fingertips to rub butter into flour until mixture resembles bread crumbs. Add lemon juice and ¼ cup ice water and use your hands to bring the dough together. If dough is too dry, add up to 2 tbsp more ice water, ½ tbsp at a time. Transfer dough to piece of parchment paper large enough to line baking sheet, wrap tightly and refrigerate until firm, 1 to 2 hours or for up to 3 days. If you're in a hurry, chill the dough in the freezer for 20 to 30 minutes.
Bakoula Greens
- Heat olive oil in Dutch oven or another large heavy pot over medium-low heat. Add Swiss chard or collard greens and toss to coat with olive oil, then cover pot and cook until the greens are very soft, 8 to 10 minutes.
- Uncover pot and stir in parsley, cilantro, garlic, cumin, paprika and salt. Increase heat to medium-high and cook, stirring frequently, until most of the liquid has evaporated, 8 to 10 minutes. Stir in 1 tbsp of the preserved lemon and lemon juice, then taste and adjust seasoning, adding more salt and/or preserved lemon if desired. Remove pot from heat, transfer greens to bowl. and let cool. You can make the bakoula ahead and store in a sealed container in the fridge for up to 3 days.
Galette
- Preheat oven to 400°F. Unwrap dough and line baking sheet with the parchment paper. On floured surface, using floured rolling pin, roll dough out to 14- to 15-inch (35 to 38 cm) round, starting from the centre and rolling outward and rotating dough frequently. If necessary, trim edges to even them. Lightly flour dough, roll it up around the rolling pin and carefully transfer to lined baking sheet.
- Spread greens evenly over dough, leaving 2-inch (5 cm) border all around; reserve any juices left in bowl. Fold edges of dough over greens, pleating dough as necessary, the press pleasts together to seal. Pour any reserved juices over centre of greens, making sure to avoid dough border.
- Brush pastry with beaten egg. Bake galette until edges are golden brown, 40 to 45 minutes.
- Remove galette from oven. Place burrata on top, cut it open, season with salt and pepper, drizzle with olive oil and serve immediately.