By Chris Atwood
When Americans think pie, a pantheon of sweets pop to mind. Berries bubbling through a golden crust. Pumpkin sugared and spiced. But, for much of the world, tarts are a savory affair. In Italy, they teem with vegetables. In Britain, they brim with gravy. Inspired by curried chickpeas, this galette weds garbanzos and aromatic flavors. Yogurt adds a subtle tang to the hearty filling.
You don’t need a proper pie pan to make your galette – it’s the tart’s no-fuss, country cousin. Roll out the dough, top it with filling, and crimp the crust back toward the center. Galettes are rustic, scrumptious and sure to have your guests salivating. Instead of a butter, the crust in this recipe uses olive oil. The oil makes for a smooth, easy to shape dough.
2 cups of chickpeas, drained
2 garlic cloves, roughly chopped
1 lemon juiced
3 tbs. of olive oil
1 tsp. ground cinnamon
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. of salt
½ tsp of pepper, freshly ground
1 cup of whole-milk Greek yogurt
OLIVE OIL CRUST INGREDIENTS:
1 cup all purpose flour
1 cup whole wheat flour
1 tsp salt
½ tsp sugar
1 tsp of ground coriander
1/3 of cup of extra virgin olive oil
½ cup of cold water
1 to 2 tbs. of milk, for brushing
Preheat the oven to 400. Drain and rinse the canned chickpeas. Add the chickpeas to a mixing bowl. Roughly chop the garlic, combining it with the chickpeas. Add in the dry spices, stirring to ensure that each chickpea gets coated in the spices. Set aside and let the chickpeas marinate for about 10 minutes. Slice the lemon in half and juice it into a separate bowl. Pour in the olive oil, stirring the lemon juice and the oil together with a fork. In the same bowl, fold in 1 cup of Greek yogurt. Gently stir until the wet ingredients are combined. The yogurt will keep the chickpeas from drying out and add a nice tartness to your filling. Finally, combine the yogurt mixture and the spiced chickpeas. Be sure the spices are evenly distributed throughout the wet filling.
Mix the dry ingredients together in a bowl. Pour in the olive oil, stirring with a fork just to combine. Slowly, pour the water in. Continue mixing with a fork until the liquid is absorbed. Knead the combined ingredients with the palm of one hand until they come together into a ball. Kneading should take 2-3 minutes. Transfer the ball to a floured, cool surface. Flatten out the dough with a rolling pin, forming a rough 12-inch round. The galette crust should be ¼-inch thick. Transfer the pastry round to a baking sheet lined with parchment paper. It’s supposed to look rustic, so don’t worry if you don’t have a perfectly round circle. Scoop the chickpea filling into the center of your round. Spread out the chickpea mixture, leaving at least 1.5 – 2 inches of crust around the edge.
Fold the edges up and toward the galette’s center, leaving most of the filling exposed. Rotate the galette each time that you fold. Make sure there are no holes or cracks in the crust’s edge. The filling will ooze out if you do not patch any holes. The galette should have 1-inch of crust folded up on all sides. Transfer the galette to the fridge. Let it chill 30 minutes. Chilling gives you a crisp, crumbly crust once baked.
Before baking, brush milk onto the top of the crust. Dust the milk-moistened crust with a sprinkling of grated cinnamon or smoked paprika. Place in the middle rack of the oven. Bake for 40-45 minutes. Check halfway through to see if the top is browning too fast. If it looks too dark, rotate the pan or place aluminum foil over the browning edges. Remove the pan from the oven, lifting the parchment paper and galette off the sheet. Jiggle the galette off the parchment paper and let it cool for 5 minutes on a drying rack or on a plate. Slice and serve warm.