I’m really going to enjoy having a whole day off each week! Since opening my retail store 5 years ago we’ve been open 6 days/week and other than a few holidays I’ve worked almost every single day! But now that we moved into a smaller location we are closed Sunday-Monday. It’s super nice not to have to rush on Sunday afternoon to get all my errands & chores done.
My plan with my extra day off is to use it to garden, forage & cook… then I can relax more throughout the week if I have meals ready to go when I get home from work. This last Monday my Mom and I made a big batch of savory galettes to keep in the freezer. It will be great to call up my husband, have him bake off a couple and then just finish them off with a poached egg for a quick dinner!
Ready to Freeze
{Recipe} Savory Galettes
(adapted from Coastal Living)
Makes 6 galettes, can easily be doubled or quadrupled 
4 cups greens of choice (I used blanched & frozen spinach, chard & turnip tops)
2 eggs
1 cup ricotta
1 cup parmigiano-reggiano, grated
2 Tbsp pesto
Sea salt & fresh ground pepper
Crushed red pepper
Fresh ground nutmeg
1 Pastry crust batch, recipe below
Make the pastry crust and place it in the fridge to chill. Squeeze any excess water out of the greens and chop fine. Place the greens in a bowl and mix in the eggs, ricotta, parm, pesto, sea salt, pepper, red pepper & nutmeg. Divide each pastry round into three pieces and roll out into a round. Put 1/3 cup of the filling in the middle and fold the crust over the top. Place on a cookie sheet to freeze (after they freeze, wrap in plastic wrap and store in a container in the freezer) or brush with an optional egg wash and bake at 425* for 15 minutes, or until crust is browned. If baking from frozen add an extra 5 minutes of cooking time.
{Recipe} Pastry Crust
3 cups flour (I prefer soaked flour)
1 tsp sea salt
1/2 cup butter, cold & cubed
3 Tbsp lard
1 egg
1 Tbsp apple cider vinegar
1/4 cup cold water
Mix the flour and sea salt in a bowl. Cut the butter and lard into the flour until it’s in pea-sized pieces. In a small bowl mix the egg, vinegar & water. Mix into the flour mixture until the dough comes together, add more cold water if necessary. Form into two rounds, wrap in plastic wrap and chill for an hour or more.
They are delicious!
