SERVES: 4 to 6
TOTAL TIME: 1 hour 45 minutes (plus 1 hour 30 minutes chilling time)
WHY THIS RECIPE WORKS Despite their name, stinging nettles aren’t really a pain to prepare. Once the leaves are off, the hard part is over, and you can use nettles pretty much the way you would any other tender green. Because of their ephemeral and dramatic nature, we wanted to elevate our nettles with a special-occasion preparation. For that, nothing beats a showstopping savory galette. For the filling, we chose rich cremini mushrooms to pair with our greens. We treated the vegetables simply, sautéing them with garlic and pairing them with rich, potent binders like Parmesan, crème fraîche, and Dijon mustard. To increase the flavor of the crust and keep it tender yet sturdy, we swapped out part of the white flour for nutty whole wheat and used butter rather than shortening. To punch up its flaky texture and introduce more structure, we gave the crust a series of folds to create numerous interlocking layers. Baking the galette on a preheated pizza stone resulted in an extra-crisp crust (though this is not essential). Poking a few small holes in the dough circle prevented it from lifting off the pan and “doming” as it baked. Finished with a sprinkle of tarragon on top of the golden cheese for a fresh herbal flavor, our galette was a dinner party–worthy dish made with a special secret ingredient. Always use food-handling gloves when preparing fresh nettles to avoid being pricked by their fine hairs.
INGREDIENTS:
DOUGH
- 1¼ cups (6¼ ounces) all-purpose flour
- ½ cup (2¾ ounces) whole-wheat flour
- 1 tablespoon sugar
- ¾ teaspoon salt
- 10 tablespoons unsalted butter, cut into ½-inch pieces and chilled
- 7 tablespoons ice water
- 1 teaspoon distilled white vinegar
FILLING
- ¼ cup extra-virgin olive oil
- 8 ounces cremini mushrooms, trimmed and sliced thin
- Salt and pepper
- 1 garlic clove, minced
- 6 ounces (12 cups) stinging nettle leaves
- 2 ounces Parmesan cheese, grated (1 cup)
- 2 tablespoons crème fraîche
- 1 tablespoon Dijon mustard
- 1 large egg, lightly beaten
- 1 tablespoon minced fresh tarragon
INSTRUCTIONS:
- For the dough:Process all-purpose flour, whole-wheat flour, sugar, and salt in food processor until combined.Scatter chilled butter over top and pulse until butter is pea-sized, about 10 pulses; transfer to medium bowl.
- Sprinkle ice water and vinegar over flour mixture.Using rubber spatula, fold mixture until loose, shaggy mass forms with some dry flour remaining (do not overwork).Transfer to center of large sheet of plastic wrap, press gently into rough 4-inch square, and wrap tightly.Refrigerate for 45 minutes.
- Transfer dough to lightly floured counter and roll into 11 by 8-inch rectangle with short side parallel to edge of counter.Using bench scraper, fold bottom third of dough away from you, then fold upper third toward you (as for business letter) into 8 by 4-inch rectangle.Turn dough 90 degrees counterclockwise.Repeat rolling dough into 11 by 8-inch rectangle and folding into thirds.Turn dough 90 degrees counterclockwise and repeat rolling and folding into thirds.After third set of folds, fold dough in half to create 4-inch square.Press top of dough gently to seal.Wrap with plastic and refrigerate for at least 45 minutes or up to 2 days.
- For the filling:Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering.Add mushrooms and ¼ teaspoon salt, cover, and cook, stirring occasionally, until mushrooms have released their liquid, 3 to 5 minutes.Stir in 2 tablespoons oil and garlic and cook, uncovered, until fragrant, about 30 seconds.Add nettles, 1 handful at a time, and cook, stirring occasionally, until mushrooms begin to brown and nettles are tender, 5 to 7 minutes.Transfer to bowl and stir in ¾ cup Parmesan, crème fraîche, and mustard.Season with salt and pepper to taste; set aside.
- Adjust oven rack to lower-middle position, set baking stone on rack, and heat oven to 400 degrees.Line rimmed baking sheet with parchment paper.Remove dough from refrigerator and let sit at room temperature for 15 to 20 minutes.Roll dough into 14-inch circle about ⅛ inch thick on well-floured counter. (Trim edges as needed to form rough circle.)Transfer dough to prepared sheet.Using straw or tip of paring knife, poke five ¼-inch circles in dough (one at center and four evenly spaced halfway from center to edge of dough).Brush top of dough with 1 teaspoon oil.
- Spread filling evenly over dough, leaving 2-inch border around edge.Drizzle remaining 2 teaspoons oil over filling, then sprinkle with remaining ¼ cup Parmesan. Grasp 1 edge of dough and fold outer 2 inches over filling. Repeat around circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure, but do not press dough into filling. Brush dough with egg wash.
- Reduce oven temperature to 375 degrees. Set sheet on stone and bake until crust is deep golden brown and filling is well browned, 35 to 45 minutes. Let tart cool on sheet on wire rack for 10 minutes. Using offset spatula or wide metal spatula, loosen tart from parchment and carefully slide tart onto cutting board. Sprinkle tarragon over filling and cut tart into wedges. Serve.
