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fiddlehead galette

Fleeting Fiddlehead Galette

This Springtime Galette makes the best use of fiddleheads in the short time we have them around.  Treat them like asparagus.  They get added to a bed of cheeses in a tender, almost Puff Pastry type crust that has yogurt.  Perfect for brunch or weekday dinners!

Course Main Course
Prep Time 30 minutes
Cook Time 30 minutes
Resting time 15 minutes
Total Time 1 hour
Servings 6

Ingredients

Crust

  • 1 1/4 cup unbleached AP flour, can use a cup for cup Gluten Free blend flour
  • 1/4 tsp kosher salt
  • 2 tsp fresh chopped thyme
  • 8 tbsp (1 stick) frozen unsalted butter
  • 1/4 cup plain greek yogurt
  • 1/4 cup ice cold water
  • 2 tsp lemon juice

Filling

  • 1/2 cup goat cheese softened to room temperature
  • 1/2 cup shredded mozzarella cheese I just use 'pizza' mozzarella
  • 1/4 cup grated parmesan cheese fresh is best
  • 2 tsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme, chopped
  • 1/4-1/2 tsp hot pepper flakes, to desired taste or optional
  • 1.5 lb or so fresh fiddleheads , trimmed and cleaned of the brown bits. Rinse well under cold water.
  • 1 egg
  • 1 tbsp fresh thyme or basil chiffonade'ed
  • Maldon finishing salt for the crust
  • fresh cracked pepper, garnish

Instructions

  1. For the Crust"

    Add the flour and 1/4 tsp salt to a bowl. Whisk to combine.  Add 2 tsp fresh chopped thyme. 

    With the large holes of a grater, grate the butter stick into the flour.  Mix gently with your fingers until mixture resembles coarse meal.  

  2. In a smaller bowl, whisk together the yogurt, water and lemon juice.  Pour this over the flour mixture and use your hands or a wooden spoon to form the dough into a ball.  Flatten slightly and wrap in plastic wrap.  Place in the freezer for 20 minutes.

  3. Take a medium pot and fill with water.  Heat to boil.

    Add the rinsed fiddleheads and rapidly simmer for 10 minutes. This is needed to kill off any bacteria, since they do grow wild. You should never cook or bake with fiddleheads until you have done this.  Drain well and set aside.

  4. To prepare the Filling:

    Whisk together the olive and garlic cloves in a small bowl.  

    In a separate bowl, combine the three cheeses and then add the olive oil mixture.  Stir in the thyme and hot pepper flakes.  Refrigerate till ready to use.

  5. To Assemble:

    Preheat the oven to 400F.  Remove the dough from the freezer.

    Line a baking sheet with parchment paper and set aside.

  6. On a well floured surface, roll out the dough into a 12 inch circle, trimming the edges to clean it up.  Transfer the dough to the parchment lined baking sheet.

    Leaving a 2 inch border untouched, spread the cheese mixture evenly over the dough.  Arrange the fiddleheads over the cheese, then drizzle 1 tsp of olive oil over the top.  Sprinkle with the fresh thyme and/or basil.

    Fold the edges of the dough in and over the filling, pleating to make it lay nicely.

    Whisk together the egg and 1 tsp water.  Brush this over the crust.  Sprinkle the edges with the finishing salt.

  7. Bake for 30 minutes or until the cheese is puffed and crust is golden brown.

    Using the parchment paper to transfer, move the galette after 5 minutes to a cutting board. Sprinkle with cracked pepper if desired. Let the baked galette rest on a cutting board for another 10 minutes before cutting into it.  The cheeses need to set.

Recipe Notes

This also tastes lovely at room temperature.  It even tastes good cold!

You can replace the fiddleheads with asparagus.  Trim and blanche for 2 minutes in salted boiling water.  They should be tender but still firm.  The thickness of the asparagus spears will decide how long they need to blanche.