Recipe: Greens and Chickpea Galette

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Cookbook author Martha Rose Shulman says savory pies are a great opportunity to eat plants without using the V word.

“I wish that wasn’t a word because it implies there’s this country called Vegetaria,” she tells Good Food host Evan Kleiman below.

“Really, it just doesn’t happen to have meat in it.”

But savory pies can be filled with lots of other things – from cheese to custard to legumes.

This Greens and Chickpea Galette uses a yeasted whole wheat pastry crust. Shulman says to roll it out thinly and then chill it so you don’t get a “bready pie”.

Which sounds adorable, and maybe like what they’d serve in Vegetaria.