I think my favorite thing to make on the planet is a big beautiful salad. I’m pretty much in a constant state of awe when it comes to the beauty and variation found in fruits and vegetables. I love that they can satisfy hunger, look like works of art with doing pretty much nothing and taste incredible. This Spring Market Salad is a celebration of spring. I would pair this with thick slices of fresh crusty bread slathered with salted butter.
Ingredients 6 c. baby greens (kale, spinach, arugula, etc.) 1 seedless cucumber 6 radishes 5 spring onions 1 c. peas (snap or snow peas would work also) 5 asparagus ¼ c. mint leaves, thyme, leaves pulled off the stems and torn.
for the vinaigrette: 2 T. freshly squeezed lemon juice ¼ c. extra virgin olive oil 1 t. herbes de provence 1 T. dijon mustard 2 t. honey salt and pepper, to taste parmesan (for garnishing)
Prep the veggies by washing the greens.
Thinly slice the cucumber and radishes.
Slice the spring onions on a bias.
Thaw the peas in hot water then drain if using frozen.
Cut off the woody bottom part of the spear and discard. Slice the tips of the asparagus and then use a vegetable peeler to peel strips from the spear. all will be used for the salad.
Make the vinaigrette: in a small bowl whisk together the lemon juice, oil, herbes de provence, dijon, honey and salt and pepper.
Make the salad: toss the baby greens with some of the dressing, just enough to lightly coat and taste great. Season with salt and pepper.
Build greens on a large platter and arrange the vegetables over the top.
Using a spoon, drizzle more dressing over the top.
Using a vegetable peeler, peel curls of parmesan and sprinkle on top. Serve immediately.
Component in Action
-pair with grilled chicken, lamb or fish
Making this Spring Vegetable Galette was the most fun I’ve had in the kitchen in a while. Pie dough might seem like work, and you could certainly pick up a store bought pie dough to make this fast, but for me it was a lovely excuse to hang out in the kitchen for a while without being in a rush. I’ve been thinking about a lot about slowing down and leaning into the tasks at hand.
When I worked in restaurants it was easier to do this. Actually it was a joy and make up many of my favorite memories. Cleaning vegetables, prepping before service to get everything in it’s place, working a station and floating between keeping track of tickets, cooking, plating and getting food out to hungry guests. But now I’m home most days with my kids and there is very little time to internally get into any kind of zone. I float between their needs; diapers, food, hugs, conversations, snacks, water, sunscreen, mornings at the park, walks around the neighborhood, finding our escaping puppy Saturn, more snacks, searching for missing water bottles, etc.
This is by far the most demanding and challenging work I’ve ever done. And there’s all these huge feelings like counting down the hours until bedtime while in the very same breath longing for time to stop in its tracks so they stay this playful and happy forever. So it’s super easy for me to get into the groove of doing one thing just so I can get to the next thing. I am so good at getting in this groove that I can do ten things in a row without ever making the room to enjoy any of it. But enjoying this time, these moments…this is kind of what it’s all about.
All of this (above) is what inspired me to make this Spring Vegetable Galette. It’s a show stopping celebration of spring. There is no other choice than for the person making it and the people lucky enough to eat it, to stop and stare (if only for a moment). And sometimes a moment is all we need.
Suggestion: Make double the pie dough. Divide it in half and freeze half for later use. It’s so easy to just 2x the ingredients. The next time you go to make a pie you will be oh so happy.
for the pie dough: 1 3/4 (196 grams) sticks unsalted butter, divided 1/2 cup (118 grams) cold water 2 1/4 cups (333 grams) all-purpose flour 2 teaspoons (12 grams) kosher salt
for the spring vegetable galette: 1 T. butter 2 leeks, trimmed, cleaned and sliced (white and light green parts only) 4 cloves of garlic, thinly sliced 2 c. fresh spinach, chopped ½ c. cream, plus more for brushing on crust ½ c. parmesan, finely grated 1 ½ c. yukon gold potato slices
for the garnish: 1 T. butter 6 spears of asparagus, tips sliced and stalks peeled into strips ½ c. peas 1 t. herbes de provence salt and freshly ground pepper
Make the pie dough: Cut butter into small cubes and put in freezer.
In a cup mix the cold water and vinegar and set aside.(to keep the water cold sometimes I throw in an ice cube if my kitchen is hot)
In a large bowl whisk together the flour, salt and sugar.
At this point the butter should be super cold but not frozen. remove butter from the freezer and add to your flour mixture.
Using your fingers (or a food processor if you have one as this produces the best pea size butter pieces) squeeze the butter pieces into the flour until the butter is blended into the flour and resembles small peas.*
Add 6 T. of the vinegar and water mixture. Stir with your hands or a wooden spoon. At this point the dough will probably be crumbly. Continue adding and stirring in 1 T. of vinegar-water at a time until dough comes together into a ball.
Wrap in plastic wrap or parchment paper and cool in the fridge for at least 1 hour or up to 3 days. If you want to keep longer, freeze and thaw the day before you want to use it.
Make the galette: Preheat oven to 350 f.
In a large pot over medium heat, add butter until melted.
Add leeks and cook for a few minutes.
Add garlic and spinach and cook a few more minutes. We want to get as much water evaporated as possible.
Add cream, parmesan cheese, salt and pepper. Let cook a few minutes more then take off the heat. Reserve.
Assemble the galette: on a lightly floured clean surface, roll on the dough into a 10 inch round. Transfer dough to a large sheet tray lined with parchment paper.
Spread a thin layer of the spinach filling on the surface of the dough leaving a 1 inch border.
Lay potatoes over the filling, just barely overlapping. repeat.
Fold the edges up and over the filling using the 1” border as a guide. This is a rustic tart so don’t worry about it being perfect. Tuck and crease as needed.
Continue layering potatoes and filling until they are gone.
Brush cream over the top of the pastry. Crack some sea salt over the entire tart.
Bake for about 45 minutes or until golden brown. Let cool for 10 minutes before cutting.
While the galette is cooling: In a small pan over medium heat, melt the butter. add the asparagus, peas, herbes de provence, salt and pepper and cook for just a few minutes until tender but still crisp. Spread over top of the galette. Serve immediately.