Do you ever have those weeks when you feel like the biggest, most accident-prone lummox alive? Those weeks when you think, “I’m going to stay right here, inside my house, and maybe just right in this chair, until I’m feeling safe enough to be around people and stuff again”? For me, last week was one of those weeks.
It all began two Sundays ago, when E and I returned from visiting NY for our Dad’s birthday. After a four hour car ride and a trip to the grocery store immediately upon returning home because I was starving, and there was no food to be eaten, all I wanted to do was put on some comfy pants and kick back with a glass of wine. If you’re a regular reader, you may remember me mentioning the overflowing dresser drawers in my closet a couple weeks ago. Being difficult to close, these drawers often just remain open, thanks to my laziness. Also, my closet (which can be referred to as a walk-in closet in only the most literal sense, as one can indeed talk a few steps into it) does not contain a working light. I’d run my shoulder into an open drawer a couple of times and thought, “ow, I should really close these more.” But on Sunday, as I went barreling into my dark closet, reaching down to grab comfy things from a bottom compartment, it was my face that made contact with the corner of an open drawer.
I froze as the pain set in, thinking, “Hey, maybe it’s not that ba…ow…OWW…this is definitely bad.” I made my way out of the closet and to the sink to clean myself up and see what I’d done. I discovered a puncture wound and a nasty scrape about half an inch long, just a quarter inch from the corner of my eye. I grabbed a bag of frozen corn from the freezer, a glass of wine, and carefully ventured back into my closet to retrieve the comfy clothes. (Since I was going to be holding a bag of frozen veggies on my face for the next hour, completing the original mission seemed all the more important.)
Then, there was Thursday. The day that this knife found its way into my thumb. I’d like to tell you that I was doing something logical and semi-respectable, like excitedly slicing into a loaf of fresh bread that I made myself. I don’t want to admit that I decided to grab the closest knife from the dish drain to remove the plastic from a new block of cheese (and cut towards myself, because I’m the smartest), but yeah…… It was intense. I’ve never had a cut where I had to wonder “will this stop bleeding without professional medical attention?” before, so that was a first for me. I will never, ever again tease my mom for giving my brother and I first aid kits for Christmas. Please mom, keep them coming.
And now, onto more appetizing things. This galette was another Easter dish success, which I’ve slightly reinvented for this post to accommodate the contents of my fridge. (Also, this post made me finally realize that the all caps formatting I was using for post headings is not conducive to the descriptive titles I wish to provide you with right off the bat. So, I changed it. I think I like it, but maybe not. And there are way more words I want to add in there, like cauliflower and pecorino and smoked sea salt. Oh and buttermilk crust too! But we have plenty of time to talk about all that.)
This galette is a bit different than what I served on Easter, and I’d dare say that I like it better. When I discovered that the ricotta in my fridge had passed the useable point, I turned my attention to a container of Greek yogurt. As I contemplated a Greek yogurt base, I started thinking about incorporating eggs to create a custard of sorts. I wound up combining Greek yogurt, an egg, and a little bit of honey for the base, and it was so. dang. good. It was a little bit tart, a little bit sweet, and played so well with the rest of the flavors in the dish.
I added a hefty dollop of pickled mustard seeds on top of the custard layer, then began neurotically arranging asparagus. (And check it out, you guys, I actually dusted off my tripod and took a few minutes to read about using the drive mode on my cam so I could take pictures of my hands doing things! [I actually don’t know how I feel about pictures of my hands. Look at my left index finger in that last picture — doesn’t it look bizarrely dirty? It’s not, I swear. At least you can’t see my bandaged up freak thumb.])
Since I didn’t quite have as much asparagus as I would have liked, I wound up adding some cauliflower as well. Although the flavor of the cauliflower didn’t come through all that prominently, it was there. Especially in the bits that crisped up nicely while the galette baked. I topped the whole thing off with a little bit of pecornio, then some lemon zest and smoked sea salt. I threw the smoked sea salt flakes in there on a whim and they wound up being totally clutch, doing a great job of bringing the whole thing together. I took these pictures, then tried one piece, and immediately ate another. Then I ate two more pieces later that evening. Yup yup.
Asparagus & Greek Yogurt Custard Galette
For the crust:
- 1 1/4 cups of all-purpose flour
- 1 tsp salt
- 1/2 cup (1 stick) of butter, cut into 1/2-inch cubes
- buttermilk, chilled
Add flour and salt to a food processor and pulse two or three times to combine. Add butter and pulse until texture begins to look a bit mealy. Add a drizzle of buttermilk, then pulse a few times to combine. Keep doing this until mixture begins to clump together, and you are able to press it into a dough. (If you don’t have a food processor, use a pastry cutter.)
Wrap dough in plastic wrap, and refrigerate for 30 minutes. When you’re ready to make the galette, remove from the fridge and let sit for about 5 minutes.
For the galette:
- around a dozen stalks of asparagus, trimmed
- a few bits of cauliflower, cut into small florets
- 2 tbsp pickled mustard seeds
- 1/3 cup of Greek yogurt
- 1 egg, beaten (reserving about a tbsp for the egg wash)
- 1 tsp honey
- 1/4 cup of pecornio, grated
- 2 tsp lemon zest
- a couple pinches of smoked sea salt (Maldon, if possible)
Preheat oven to 400°.
Combine Greek yogurt, beaten egg (reserving a tbsp for the egg wash), and honey. Whisk until smooth. Mix in pickled mustard seeds, then set aside.
Roll dough out on parchment paper into a large circular shape, approximately 14″ in diameter. Spoon Greek yogurt mixture over the base and spread around until evenly coated, leaving about two inches of space on the edge all the way around.
Arrange asparagus around the tart, breaking up pieces if necessary to make things fit. Arrange cauliflower florets over top. Sprinkle pecornio evenly over toppings, then repeat with lemon zest and smoked sea salt. Fold the edges of the dough up around the filling, the brush with egg wash.
Bake on a sheet for approximately 40 minutes, or until the edges of the dough are beginning to brown nicely. Remove from oven and let cool for 15 minutes.