Escarole Galette with Black Olives and Pine Nuts
Thomas J. Story
“Flaky, salty, and decadent. I love the earthy, briny, and sweet flavor combination in this savory tart,” says Kelly Mariani, chef at Scribe Winery, in Sonoma County.
This recipe, and others like it, can be found in the article “You’ll Want to Make These Pink (Yes, Pink) Salads All Autumn Long.”
How to Make It
1
Make the tart dough: Combine flour and salt in a medium bowl. Using your hands or a pastry cutter, break down the chilled butter in the flour until the butter resembles pea-size pieces. Add ice water and use a fork to combine. Use your hands to bring it together into one mostly uniform ball of dough, but be sure to not overwork it, to prevent the gluten from developing. Cut dough into two pieces, wrap in plastic, and put the dough in the refrigerator to chill for at least 1 hour. Place the second disc of dough in the freezer if you don’t plan to use it right away.
2
Make the filling and assemble the tart: Preheat oven to 375°F.
3
Wash and slice the escarole into 2-inch pieces. Heat a large sauté pan over medium heat with the olive oil. Once the oil is shimmering, add onion and cook until tender, about 5 minutes. Add garlic and cook until softened, about 1 minute. Stir in anchovies, breaking up the pieces with a spatula. Once the anchovy is incorporated, add escarole and stir until starting to wilt. Let the escarole cook down with the onions until very tender. Remove from the pan and set aside to cool.
4
While the escarole is cooling, prepare the currants. Heat up Scribe verjus in a small pot over low heat. (If you don’t have verjus, you can substitute equal parts red wine vinegar and water.) Add currants to the warm verjus and rehydrate for 5 minutes. Strain the currants and discard the liquid.
5
In a medium bowl, mix together the cooled escarole mixture, chopped capers, sliced olives, and pine nuts.
6
Roll out one portion of Tart Dough into a 12-inch circle. Spread the filling onto the dough, leaving a 2-inch border. Fold the border up over the filling to create the crust. Brush the crust with the beaten egg and bake 45 minutes.
Ingredients
For the Tart Dough
2 cups all-purpose flour
¼ tsp salt
12 tbsp unsalted butter, cut into small pieces and chilled
6 tbsp ice water
For the Filling
1 head escarole
¼ cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, sliced
4 anchovies, chopped
3 tbsp Scribe verjus
2 tbsp dried currants
1 tbsp capers, drained and chopped
2 tbsp cured black olives, pitted and sliced
2 tbsp pine nuts
1 disc Tart Dough (ingredients above; directions top right)
1 egg, beaten
Directions
1
Make the tart dough: Combine flour and salt in a medium bowl. Using your hands or a pastry cutter, break down the chilled butter in the flour until the butter resembles pea-size pieces. Add ice water and use a fork to combine. Use your hands to bring it together into one mostly uniform ball of dough, but be sure to not overwork it, to prevent the gluten from developing. Cut dough into two pieces, wrap in plastic, and put the dough in the refrigerator to chill for at least 1 hour. Place the second disc of dough in the freezer if you don’t plan to use it right away.
2
Make the filling and assemble the tart: Preheat oven to 375°F.
3
Wash and slice the escarole into 2-inch pieces. Heat a large sauté pan over medium heat with the olive oil. Once the oil is shimmering, add onion and cook until tender, about 5 minutes. Add garlic and cook until softened, about 1 minute. Stir in anchovies, breaking up the pieces with a spatula. Once the anchovy is incorporated, add escarole and stir until starting to wilt. Let the escarole cook down with the onions until very tender. Remove from the pan and set aside to cool.
4
While the escarole is cooling, prepare the currants. Heat up Scribe verjus in a small pot over low heat. (If you don’t have verjus, you can substitute equal parts red wine vinegar and water.) Add currants to the warm verjus and rehydrate for 5 minutes. Strain the currants and discard the liquid.
5
In a medium bowl, mix together the cooled escarole mixture, chopped capers, sliced olives, and pine nuts.
6
Roll out one portion of Tart Dough into a 12-inch circle. Spread the filling onto the dough, leaving a 2-inch border. Fold the border up over the filling to create the crust. Brush the crust with the beaten egg and bake 45 minutes.
