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Garlicky Rapini Galette
Bitter greens hold a special place in the Mediterranean diet. Foraged almost daily, bitter greens are typically served with a generous glug of olive oil on the side at lunch and dinner. Although these greens are nutritionally beneficial and touted as digestive aids, many people struggle with the bitter flavour. This recipe takes the traditional preparation of bitter greens one step further, tucking them into a rustic tart designed to make its star ingredient shine. The flakey crust and sharp garlic are ideal for showcasing the rapini.
YIELDS
Ingredients
Crust
- 1 1/4 cups (310 mL) spelt or all-purpose flour
- 1/2 cup (125 mL) cold unsalted butter, diced
- 1/2 teaspoon (2.5 mL) kosher salt
- 2 to 3 tablespoons (30 to 45 mL) ice water
Filling
- 2 bunches of rapini (broccoli rabe), ends trimmed
- 2 tablespoons (30 mL) olive oil
- 5 garlic cloves, sliced
- 1/4 teaspoon (1 mL) crushed chili flakes
- Salt and pepper
- 1/2 cup (125 mL) grated provolone
Assemble, Cook and Serve
- 1 egg yolk, beaten
- 2 tablespoons (30 mL) grated Parmigiano Reggiano
Directions
Crust
- Pulse the flour, butter, and salt together in a food processor fitted with a steel blade until the mixture resembles small peas. With the motor running at low speed, pour in the water and process until the dough pulls away from the sides of the bowl.
- Transfer the dough to a floured work surface. Form into a disc, wrap it in plastic wrap, and place it in the refrigerator to chill for at least 1 hour.
- Preheat the oven to 350°F (180°C).
Filling
- Bring a large pot of salted water to a boil. Add the rapini and cook for 3 minutes, then drain well.
- Heat the oil in a 12-inch (30 cm) non-stick skillet set over medium heat. Add the garlic and chilli flakes, and cook until fragrant, 1 minute. Add the rapini and sauté for 2 to 3 minutes, until well coated in the seasoned oil. Season with salt and pepper, remove from the heat and let cool.
Assemble, Cook and Serve
- Place a sheet of parchment paper on your work surface. Unwrap the chilled dough and place it on the parchment paper. Place another sheet of parchment on top of the dough, then roll it out to form a disc about 14 inches (35 cm) wide and ½ inch (1.2 cm) thick. Remove the top sheet of parchment. Transfer the bottom piece of parchment with the dough on it to the baking sheet.
- Place the sauteed rapini in the center of the dough disc, leaving a 1-inch (2.5 cm) border all around. Fold the exposed edge of the dough toward the center, partially enclosing the filling. Top the rapini with the provolone. Brush the sides of the galette with the egg yolk and sprinkle with the parmesan.
- Bake for 35 minutes or until the crust is golden brown. Serve at room temperature. Enjoy!
TIP: You can cook your rapini ahead of time. It will be kept in the refrigerator, stored in an airtight container, for up to 3 days.
Excerpted from Everyday Mediterranean Vanessa Perrone. Copyright © Vanessa Perrone. Photographs by Ariel Tarr. Published by Appetite Books by Random House®, a Penguin Random House Canada Limited division. Reproduced by arrangement with the Publisher. All rights reserved.
