A few years ago, in anticipation of the Christmas and year-end holidays, I decided to try making a savory escarole pie using the basic dough of a galette. The galette is a type of French tart made with minimal fat and filled with sweet or savory ingredients, making it an ideal substitute for fattier doughs like puff pastry and brisée.
The dough is rolled very thin and instead of being placed in a pan with edges, it is spread directly on parchment paper and the edge of the dough is roughly folded over the filling. The final appearance is that of a savory pizza with a very rustic look, and its preparation is very simple!
With this dough, I’ve already made other sweet and savory galettes, but I could not resist trying the filling of a classic Neapolitan Christmas, namely escarole seasoned with olives and capers. I must say that in my opinion, it is an excellent alternative to the classic escarole pizza: lighter but with all the taste of the traditional version!
So this vegan savory pie is great to bring to the table all year round and for the holidays. If used as an appetizer, it’s also possible to make it rectangular so that it can be cut into finger food style squares! Let’s see how I did it…
Other recipes with this dough:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Cooking time: 1 Hour
- Portions: 4.8 Pieces
- Cuisine: Healthy
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 6 oz whole wheat flour (or spelt)
- 1 pinch salt
- 1.3 oz 40% fat margarine
- 3 tbsps extra virgin olive oil
- 3 tbsps cold water (mineral or not)
- 2 Escarole olives and capers (prepared with the following ingredients…)
- 1.1 lbs escarole (smooth or curly)
- 1 tsp extra virgin olive oil
- 2 cloves garlic
- 12 Gaeta olives
- 1 tbsp salted capers
- 10 pine nuts (about 2 teaspoons)
- to taste fine salt
- to taste water
- to taste coarse salt
- Total points = 34 WW points
- Snack points divided into 8 slices, 1 slice = 4 WW points
- Main course points divided into 4 slices, 1 slice = 8 WW points
Tools
- Bowl
- Rolling Pin
- Parchment paper
- Cooling Rack
- Spatula
Preparation
Using the indicated ingredients, prepare the recipe of Escarole olives and capers, omitting the final teaspoon of oil that is not necessary for making our savory pie. The escarole should be drier than when prepared as a side dish, so let it cook sufficiently. Also, it’s very important to chop the escarole into small pieces, or it will be difficult to bite into the savory pie slice (I’ve tried it: trust me and cut it into small pieces, it’s better!). Let the escarole cool before filling the savory pie.
Mix flour and salt, add the cold fridge margarine in pieces and mix with a fork, then add the oil and continue mixing until the consistency becomes sandy. Pour two tablespoons of cold fridge water and start kneading with your hands. Add more cold water, a tablespoon at a time, until the dough becomes well compact. Work it a little more with your hands on the table and then form a slightly flattened ball.
Preheat the oven to 400°F before continuing. Place the dough on a sheet of parchment paper and begin to flatten it with the rolling pin into a disk shape. The dough should be rolled as thin as possible. It’s not difficult but requires some patience and elbow grease. With this amount, you can get a disk of about 14-15 inches in diameter.
Transfer the parchment paper onto a baking sheet or a sufficiently large baking tray. Spread the escarole evenly over the dough disk, leaving about an inch of empty space around the edge. Fold the edge of the dough over the filling, pressing lightly on the pleats that form to make them adhere well. Slightly moisten the entire edge with water and press some coarse salt grains onto the edge. Bake for about 30-40 minutes in the preheated oven at 400°F. After about 20 minutes, check: if the escarole already looks very roasted, cover it with an aluminum disk, leaving the edge exposed. At the end of cooking, the edge of the dough should appear lightly golden and crispy. If you want it more golden, just place it under the grill for a few minutes.
Transfer the savory pie with the parchment paper still attached to a cooling rack and let it cool for at least 15-20 minutes before placing it on the serving plate. For this last step, first detach it from the parchment paper along the entire edge, then use a spatula to slide it onto a sufficiently wide plate.
And here it is ready to be enjoyed: the vegan savory escarole pie can be enjoyed warm or cold: it will be delicious either way! Like the other galettes, the final result is a soft filling in a crispy crust: truly delightful.
You can prepare it round as in my round photos (well, mine wasn’t quite round!) and divide it into 8 slices as a snack or light main course or divide it into four quarters as a more substantial meal. And for Christmas, it will be a truly excellent alternative to the classic escarole pizza but certainly with many fewer points. I look forward to your feedback: I’ve made it three times here at home and it was literally devoured!
Enjoy!
by Giovanna Buono
Storage
If you have leftovers or want to prepare it in advance, you can store this savory escarole pie in a container out of the fridge for a couple of days. I haven’t tried freezing it, but I think it could be done and then reheated for a few minutes in a preheated oven at 430°F.
What can I use instead of margarine?
I know many people are wary of margarine. I choose one without hydrogenated fats, palm oil, and 100% vegetable, and I use it sparingly: especially for making cookies and pastries, as it provides a flakiness that using only oil doesn’t achieve. But if you prefer to avoid it, you can make this dough with just oil, starting with 1-2 tablespoons instead of margarine and then proceeding as per the recipe. Remember to recalculate the Weight Watchers points considering the oil used.
Can I use other vegetables?
Of course you can: spinach, kale, chard sautéed in a pan like the escarole. But remember: be sure to dry the vegetables very well before proceeding with the filling.
