Greens and Chickpea Filling (for Galette)

MAKES ENOUGH FILLING FOR ONE 9- TO 10-INCH GALETTE, SERVING 8 GENEROUSLY

Use robust greens for this large galette—kale, collards, or mustard greens. You can even use the bagged Southern greens mix that they sell at supermarkets, which are already stemmed and washed. The filling has Middle Eastern overtones, with lots of well-cooked onion and the Middle Eastern blend of thyme, sesame, and ground sumac called za’atar. You can prepare the filling while the pastry dough is rising.

2 tablespoons extra virgin olive oil
1 large onion, quartered lengthwise and cut into thin slices across the grain
Salt and freshly ground pepper
2 large garlic cloves, minced
2 pounds sturdy greens, stemmed and washed (or a 1-pound bag of Southern greens mix), wilted (see this page) and coarsely chopped
2 tablespoons chopped fresh mint, dill, or parsley
2 teaspoons za’atar (see Note)
1 (15-ounce) can chickpeas, drained and rinsed; or 1½ cups cooked chickpeas

  1. Heat the olive oil over medium heat in a large, heavy skillet. Add the onion and cook, stirring often, until soft and golden, about 10 minutes. After the first couple of minutes of cooking, add a generous pinch of salt so they don’t brown too quickly or stick to the pan. When the onions are nicely colored and soft, add the garlic and continue to cook until fragrant, another 30 seconds to 1 minute. Stir in the greens and combine well with the onions. Add the chopped fresh herbs and za’atar, and season to taste with salt and pepper. Stir in the chickpeas and taste and adjust seasonings.
  2. Use the filling in the galette template, using 3 to 4 ounces crumbled feta cheese.

NOTE: To make your own za’atar, mix together 2 tablespoons dried thyme, 1½ teaspoons sesame seeds, 1½ teaspoons sumac, and 1⁄8 teaspoon salt. Keep in a jar.

ADVANCE PREPARATION: The filling can be made up to 4 days ahead and kept in the refrigerator. The assembled galette can be frozen for up to a month. Double wrap with plastic wrap before freezing. Transfer directly from the freezer to the oven for baking; increase baking time by 10 to 15 minutes.