-
1
Mix together the dough for the crust and set it in a warm spot to rise.
-
2
Meanwhile prepare the filling.
-
3
Bring a large pot of water to a boil.
-
4
Fill a bowl with cold water.
-
5
Cut the onion into quarters, cutting from root to stem end, then cut thin slices across the grain.
-
6
When the water in the pot reaches a boil, salt generously and add the greens.
-
7
Boil for about 3 minutes, until tender.
-
8
Use a skimmer to transfer the greens to the bowl of cold water, then drain.
-
9
Take the greens up by the handful and squeeze out excess water.
-
10
You can squeeze out the water most effectively if you take up small handfuls.
-
11
Then coarsely chop (they are already chopped but the stems can be big).
-
12
Set aside.
-
13
Heat the olive oil over medium heat in a wide saucepan or a large skillet and add the onions.
-
14
Cook, stirring often, until soft and golden, about 10 minutes.
-
15
After the first couple of minutes of cooking add a generous pinch of salt so they dont brown too quickly or stick to the pan.
-
16
When the onions are nicely colored and soft add the garlic and continue to cook for another 30 seconds to a minute, until fragrant.
-
17
Stir in the greens and combine well with the onions.
-
18
Add the zaatar and season to taste with salt and pepper.
-
19
Stir in the chickpeas, taste and adjust seasonings, and set aside.
-
20
Beat the eggs in a large bowl.
-
21
Crumble in the feta and stir in the greens mixture.
-
22
Stir well to combine.
-
23
Dust a large work surface with flour and turn out the dough.
-
24
Shape into a ball and let rest for 5 minutes.
-
25
Then roll out into a thin round, 16 to 18 inches in diameter.
-
26
Line a sheet pan with parchment and place the round in the middle, with the edges overlapping the pan (this will eliminate the need to lift the galette once it is filled).
-
27
Place the filling in the middle of the rolled out pastry and spread it to a circle, leaving a 3 or 4-inch margin all the way around the pastry.
-
28
Fold the edges in over the filling, pleating them to cover the filling and drawing them up to the middle of the galette, so that the filling is enclosed.
-
29
The finished galette should be about 10 to 11 inches in diameter.
-
30
There can be a small circle of exposed filling in the middle but it shouldnt be more than an inch in diameter.
-
31
Cover with plastic wrap and place in the freezer for 45 minutes to an hour.
-
32
Meanwhile, heat the oven to 375 degrees.
-
33
Remove the galette from the freezer, brush with egg wash, and place in the oven.
-
34
Bake 50 minutes, or until golden brown.
-
35
Remove from the oven and let sit for at least 15 minutes before serving.
