Recently, we delved into spring alliums in our monthly series with , a partnership that showcases seasonal produce at New York's Union Square Greenmarket then uses said produce in creative recipes from ICE chefs.

With April en route, the Greenmarket is gearing up for a season of everything from Swiss chard and asparagus, to broccolini, baby zucchini and more lettuces and herbs than you can count on two hands. Strawberries and tender rhubarb will also make their debut. With such bounty on tap, our ICE Chef-Instructors, including Pastry & Baking Arts professionals, get wildly creative.

One of our best-loved recipes made with farmer's market fare were two galettes — one savory and the other sweet.

Here are tips for recreating them at home.

Think of these galettes as templates for the incoming spring and summer produce or your favorite foods. Swap goat cheese for feta, or add in eggplant, summer squash or mushrooms to the savory pie. Peaches, raspberries and apricots also pair well with rhubarb so switch up the classic dessert duo and try something new.
When mixing the buttermilk galette dough, our chefs recommend stopping when you still have visible pieces of butter (pea-sized). As the dough bakes, the butter forms pockets and boils, creating steam which gives the galette a flaky mouthfeel.
Try not to add too much flour as you’re rolling out the dough. A little sticking to the counter makes it easier to roll out the dough, and excess flour will impact the final taste.
For the savory galette, it's important that the dough and filling cook at the same time. If the vegetables are put into the galette raw, they will be too hard when the dough is cooked through. Instead, roast each vegetable separately — as they cook at different speeds, too — before filling the galette.
For the sweet galette: To kick this dessert up a notch, add crumble or frangipane under the fruit in the center!

More from this series:

Ingredients

For the buttermilk galette dough:

600 grams all-purpose flour
8 grams salt
400 grams butter, cut into 1-" cubes and placed in the freezer for a few minutes before using
Ģ��Ƶ 300 grams buttermilk, very cold

For the savory filling:

1 1/2 heads of garlic
Salt & pepper to taste
Very flavorful extra-virgin olive oil
Ģ��Ƶ 2k of filling is needed. I like to use a variety of vegetables, whatever looks good at the market. For this galette, I used baby zucchini, asparagus, broccolini, Swiss chard, cherry tomatoes, grated Parmigiano-Reggiano and herbed goat cheese (cubed feta cheese or grated Gruyére are great swap ins). Summer squash, eggplant and mushrooms also work well.

For the sweet filling:

Ģ��Ƶ 2k of filling is needed for the sweet galette. I used rhubarb and strawberry, about a kilo of each. Fresh apricots, plums, peaches, nectarines also work well and can be combined with blackberries, blueberries, or raspberries if desired.
Ģ��Ƶ 150 grams vanilla sugar (or plain granulated sugar) The amount of sugar added is dependent on the sweetness of the fruit. Always taste first!

For the egg wash: mix together the below ingredients and keep chilled

1 whole egg
1 egg yolk
1 tablespoon heavy cream

Directions

For the buttermilk galette dough:

If using a stand mixer, place flour and salt in mixer bowl. Add cold butter and, using the paddle attachment, cut butter into the flour on medium speed. Stop mixing when the butter is in smaller (pea-size), but still visible pieces.
With mixer on slow speed, add cold buttermilk in a thin stream to the flour/butter mixture.
When buttermilk is almost all used, and mixture is barely holding together in a rough mass, remove it from the mixer and pour onto work surface. Add remaining buttermilk, lightly fluffing it into the flour mixture. A few drops more liquid may be needed.
When the flour mixture is moist enough to hold together into a rough dough, divide it into two flat discs, wrap in plastic wrap and chill until firm.
Meanwhile, make galette fillings.

Note: If using a food processor to make the dough, place flour and salt in the processor, add the cold butter and pulse 5-6 times to incorporate the butter into the flour. Then add the cold buttermilk in 3-4 additions, pulsing after each. Finish the dough on the work surface, same as above.

For the savory galette:

To make the roasted garlic, break up 1 1/2 heads of garlic and put them in foil, unpeeled. Sprinkle with salt and pepper and drizzle them with the olive oil. Wrap completely and put in the convection oven at 325˚F. Roast for about 45 minutes, or until very soft. Let cool, then squeeze the soft garlic out of its skin and reserve. Discard the peel.
For the vegetables, cut zucchini, asparagus and broccolini into bite-size chunks. Place on a parchment-lined sheet pan and season with salt and pepper. Drizzle with olive oil and toss. Roast in the same 325˚F oven until softened and lightly browned at the edges. The Swiss chard can be treated the same way but the leaves and stems need to be roasted separately. The cherry tomatoes can be halved and seasoned, but not roasted. The goat cheese should be cubed.
Toss veggies, goat cheese, roasted garlic and some grated Parmigiano-Reggiano together in a bowl. Adjust seasoning as desired.
Roll out one of the discs of galette dough into a circle of about 14". Place the dough on a parchment-lined sheet tray. Place the filling in the center of the circle, leaving about a 2-" border.
Fold the edges of the galette dough over the filling, pleating the dough but leaving the center of the galette exposed. Brush the galette dough with egg wash and sprinkle the whole galette with more Parmigiano-Reggiano.
Bake the galette at 325˚F for about 30 minutes, or until the dough is golden brown all over. Serve warm or at room temperature.

For the sweet galette:

Lightly peel the rhubarb and cut into 1-" pieces, cut the strawberries in half.
Place the fruit in a bowl and sprinkle with about 150 grams of vanilla sugar. The amount of sugar added is dependent on the sweetness of the fruit, so make sure to taste it!
The sweet galette is formed the same way as the savory galette above.
Brush with egg wash before baking and sprinkle with a little more vanilla sugar or plain sugar, then bake for about 30 minutes or until dough is golden brown all over.

Cory Sale

Cory Sale is the Senior Public Relations Manager at ICE and an alumna (Culinary Arts '22). She enjoys writing about seasonal produce almost as much as visiting NYC’s greenmarkets, where she finds new flavors to add to ice cream. When she’s not cooking (or eating), you can find her on the frisbee field chasing down a piece of plastic.