Savory Galette
Submitted by Sue Lowes on Mar 10, 2010

The edges of this savory vegetable galette fold over the greens and tomato filling.

Servings:
4

Complexity:   
Medium

Total Time:
1 & 1/2 hour

Ingredients:
1 unbaked pastry for 9-inch pie
1 tablespoon olive oil
2 cloves garlic, crushed
1 pound cooking greens, such as regular or dinosaur kale, chard or mixture, trimmed and coarsley chopped
2 tomatoes, cored, cut into 1/4 inch slices
4 ounces pancetta or smoked bacon, cut into 1/2 inch dice
1/2 cup grated romano cheese

Directions:
Heat oven to 425 F. Roll the pastry into a 12-inch circle, about 1/4 inch thick; transfer to a parchment paper-lined baking sheet; set aside.

Heat the oil in a large skillet over medium heat; add the garlic. Cook, stirring, until garlic colors slightly and is fragrant, about 3 minutes. Add greens, in batches if needed; cook, stirring, until greens wilt and soften, about 10 minutes.

Spread greens on the pastry, leaving 2-inch margin around the dough. Add the tomato slices.

Add pancetta to the skillet; raise heat to medium-high. Cook, stirring occasionally, until crisp, about 10 minutes. Remove from skillet; drain. Scatter pancetta over tomatoes.

Sprinkle the grated Romano over the filling. Bring the sides of the pastry circle up toward the center of the mixture. (The dough will not cover pancetta mixture, and filling should be visible). Bake until pastry is golden and cheese has melted slightly, about 45 minutes.

Cook's Notes:
We use turkey bacon.