Meal two of this year’s One Local Summer is in the books! We’re still a little short on vegetables since it’s early in the growing season, but there’s plenty of spinach and mushrooms to go around, plus we had a new vendor at the market that had sheep’s milk feta, so the idea for this meal came together pretty quickly. I found a recipe for a spinach and feta galette here, and with a few modifications, it ended up working as a perfect One Local Summer meal. I didn’t have ricotta or sour cream, but I did have mushrooms, so I made a small change. I probably should’ve added a bit more spinach to fill in the gaps, but really, it was fine without it, just a little thin. I’m going to reveal one of my biggest baking tips here too – for the crust, instead of cutting the butter and pulsing it in a food processor, I freeze my butter and grate it into the flour. It makes for a more even distribution of butter and a perfect flaky crust every time. On the side is a simpleMâche salad with olive oil and our own homemade vinegar. These greens are something I haven’t had before but are buttery and nutty and a real delight next to the galette. The galette is also great as leftovers, reheated in the toaster oven!
Ingredients:
Mâche – Jack’s Farm
Butter – I think it was Yellow Springs Farm – the farm name isn’t on the label, but it looks like their font/style!
Flour – Mill at Anselma
Mushrooms – Oley Valley Mushrooms
Feta Cheese – Day Spring Farm
Spinach – Charlestown Farm
Non Local – Olive Oil, homemade vinegar, salt