Savory Persian Galette
Kuku sabzi galette
Ingredients
Galette
- 1 1/2 cup whole wheat pastry flour, or all-purpose
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 8 tablespoons unsalted butter, cut into 1/4 inch cubes and chilled
- 7-8 tablespoons ice water
Herbs
- 1 cup lightly packed parsley leaves, finely chopped
- 1 cup lightly packed cilantro leaves, finely chopped
- 1/2 cup lightly packed dill leaves, finely chopped
- 4 stems green onions, finely chopped
- 1 tablespoon dried fenugreek leaves
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon turmeric, ground
- 2-3 large eggs
- 2 tablespoons coarsely chopped walnuts,
- 1 tablespoon barberries,
- 1 tablespoon olive oil
For brushing
- 1 tablespoon mirin, or olive oil (optional)
Instructions
- In a food processor, combine the flour, sugar, and salt. Pulse for 2 seconds to mix. Add the butter and pulse 10-12 times until the mixture resembles pea-sized crumbs.
- Add one tablespoon of ice water at a time, pulsing up to 8 times until the dough just comes together. If the dough seems dry or you see dry flour, add another tablespoon of water. Avoid overmixing.
- Transfer the dough onto plastic wrap and gently press it into a square. Don’t worry if it hasn’t fully come together. Wrap and refrigerate for 30 minutes.
- On a lightly floured surface, roll the chilled dough into a 10x8-inch rectangle. Fold the top third of the dough down, then fold the bottom third up, like folding a letter. Turn the dough 90 degrees, roll out again to a 10x8-inch rectangle, and fold into thirds once more. Wrap and refrigerate for another 30 minutes.
- Remove the dough from the fridge and let it rest at room temperature for about 15 minutes. Meanwhile, preheat your oven to 375°F and line a baking sheet with parchment paper.
- Mix all the herb ingredients together, except for the oil, and set them aside. See note.
- On a floured surface, roll the dough into a 12-inch circle and carefully transfer it to the prepared baking sheet.
- Spoon the herb filling into the center of the dough, leaving a 2-inch border.
- Lift a section of the dough edge and fold it over the outer layer of the filling. Move along the edge, fold another section, slightly overlapping the previous fold to form a pleat. Press gently to seal. Repeat this all the way around, creating evenly spaced pleats.
- Slowly drizzle the olive oil over the herb filling. Brush the edges of the galette with mirin or olive oil for a golden crust.
- Bake the galette until the eggs are fully cooked, and the crust is golden and crisp, about 35-40 minutes.
- Remove from the oven and let cool for 5-10 minutes before slicing and serving.
Notes
Use only 2 eggs initially; add a third egg if the mixture is too dry. We are aiming for a moist filling without excess liquid separating from the herbs.
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