Chef and founder of west~bourne, Camilla Marcus has a passion for cooking ‘from seed to stem’ in order to reduce waste. She is also a co-founder of ROAR (Restaurants Organizing Advocating Rebuilding) and a founding member of the IRC (Independent Restaurant Coalition).
This beautiful galette from Camilla is simpler to make than it appears and puts all those leftover veggies from Thanksgiving (or any big dinner!) to good use. What a wonderful way to reduce your food waste this season…
A Galette Recipe for Thanksgiving Food Scraps
1 ½ cups leftover vegetables, shaved
⅔ cup refined avocado oil, plus 1 tbsp for vegetables
1 cup water
1 bag west~bourne House Pie Crust Mix
2 tbsp rice flour
Salt, to taste
Pepper, to taste
(optional) west~bourne Pistachio Dukkah
1. Preheat the oven to 350 degrees.
2. Place west~bourne House Pie Crust Mix into a bowl with ⅔ cup refined avocado oil (or oil of your choice) and stir until combined.
3. Add 1 cup of water, one tablespoon at a time, to form the mixture into a ball. Remove the ball of dough from the bowl and place it on a clean surface. One dough ball makes two pie crusts; cut the ball in half and form each half into discs.
4. Wrap each disc with parchment paper and refrigerate for at least 1 hour and up-to 2 days (you can freeze it for up to 3 months).
5. Slice vegetable scraps with a mandolin until you have 1½ cups shaved vegetables and combine with 1 tbsp refined avocado oil, and 2 tbsp rice flour in a bowl with salt and pepper. Set aside to marinate.
6. On parchment paper to prevent sticking, roll dough into a flat round circle about 12 inches in diameter (don’t worry about the rough edges). Make sure not to roll it too thin (should be about ½ inch thick and not transparent). Slide the parchment paper with the crust onto a large baking sheet.
7. Starting from the middle, cover the galette crust with grated gruyere cheese leaving about 1-2 inches untouched around the edge.
8. Layer the shaved vegetables directly on top of the cheese so it’s covered.
9. Fold over the edges of the dough inch by inch, just over the vegetables, so they are tucked in tightly.
10. Make an egg wash with the egg and 1 tbsp of water. Brush the folded-over dough with the egg wash and sprinkle west~bourne Pistachio Dukkah over the crust edge.
11. Bake the crust for 15-17 minutes until the crust is golden. Carefully slide the parchment paper onto a wire rack (or over your stove top with the burner turned off) to cool before serving.
12. Once cool, remove the parchment paper and garnish with a fresh green salad or any herbs of choice.