Monday, July 8, 2013
An English Pea Supper Galette
Earlier in the year I mentioned that we bought a new variety of English peas for our garden. I'm happy to report that Laxton's Progress No. 9 is quite lovely. The plants are low to the ground and don't require staking, and they are big producers for such little plants. We are just harvesting the last of them.
Tonight, we planned a pea-inspired supper. It's a summer galette filled with spring onions, English peas, broccoli (Fiesta is the variety that I'm loyal to), and some leftover Sunday bacon.
I just knew I had to share this recipe with all of you.
Summer Galette with Peas and Broccoli
For the crust:
1 cup of AP flour
1/4 cup of rye flour
Stick of butter
1/2 tsp salt
Combine flours and salt. Cut in butter. Mix in ice water by hand until the dough comes together. Chill in the fridge while you work on the filling.
For the vegetable filling:
2 spring onions, chopped (green and white parts)
1 medium head of broccoli chopped (including stem)
1 cup of English peas *
1 garlic scape, minced
3 pieces of cooked Sunday bacon torn into small bits (optional)
For the cheese mixture:
2/3 cup of cream cheese
3 TB prepared mustard
Sriracha to taste
Saute onions, garlic scape and broccoli in oil or butter until softened. Add English peas and cook for a few minutes more.
Roll out dough and spoon the vegetables into the center. Top with the bacon bits. Dollop the cheese and mustard mixture on top.
Bake in a 375 oven for 35-40 minutes.
**With all of your leftover pea pods, be sure to make a vegetable stock. We made one tonight with pea pods, 4-5 spring onions, sprouting garlic from last season, fresh herbs (oregano, parsley), and sea salt.