Name: Olive Oil Galette With Spicy Greens
Yield: 4 servings
Ingredients: 1½ cups (188 g) all-purpose flour; 1 tsp. sugar; ¾ tsp. kosher salt; ⅓ cup full-fat plain yogurt (not Greek); 3 Tbsp. extra-virgin olive oil; 3 Tbsp. extra-virgin olive oil; 1 medium leek, white and pale green parts, halved lengthwise, sliced crosswise on a diagonal 1–1½”-thick, or 4 scallions, coarsely chopped; 2 garlic cloves, thinly sliced; ½ tsp. crushed red pepper flakes; 1 bunch Swiss chard (about 1 lb.), ribs and stems removed, leaves torn into bite-size pieces; Kosher salt, freshly ground pepper; 1 oz. Parmesan, finely grated (about 1 cup); All-purpose flour (for surface); 1 large egg, beaten to blend; Full-fat Greek yogurt (optional) and coarsely chopped tender herbs (such as dill, parsley, and/or tarragon; for serving); 1 tsp. finely grated lemon zest

Olive Oil Galette With Spicy Greens recipe

Photo by Emma Fishman, Plates by Meilen Ceramics

While butter is the usual choice for galette or pie dough, a combination of olive oil and yogurt gives this crust a flaky texture and a golden brown color when baked. If the dough is a little crumbly when rolling it out, don’t worry: Just patch it back up.

Recipe notes