Galette Me Entertain You
Arugula, Parmesan, and Almond Savory Tart with Lemon Zest
55 minutes
Serves 4
SideItalianShellfish-freeSoy-free
Herb's take
Channeling the spirit of an Italian galette, this tart delivers a crisp crust and a punchy topping. You'll master broiler finishing and discover why lemon zest is a secret weapon for leafy greens.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- 02In a large bowl, whisk together all-purpose flour and baking powder. Add a generous pinch of salt and a few cracks of black pepper.
- 03Pour in olive oil and cold water. Stir with a fork until a shaggy dough forms, then knead lightly on a floured surface until just smooth , about 1 minute. Shape into a disk.
- 04On a lightly floured surface, roll dough out to a 12-inch rough circle. Transfer to your prepared baking sheet.
- 05Scatter half of the grated parmesan over the rolled crust, leaving a 1 1/2 inch border. Top evenly with arugula and almond slivers.
- 06Drizzle 2 tablespoons olive oil over the arugula mixture. Season generously with salt and black pepper.
- 07Sprinkle remaining parmesan cheese atop the greens and nuts. Fold the edge of the dough up and over the filling, pleating as you go to form a rustic border.
- 08Bake for 30 minutes, or until the crust is golden and the arugula looks wilted and tender.
- 09Remove tart from oven. Set broiler to high. Return tart to the oven under the broiler for 2 to 3 minutes, watching closely, until the top is crisped and cheese is bubbly.
- 10Let the tart cool for 5 minutes. Meanwhile, zeste the lemon directly over the tart, then squeeze half its juice evenly on top.
- 11Slice into wedges and serve warm or at room temperature.
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