A Stunning Recipe for Thanksgiving Meals Scraps

Chef and founder of west~bourne, Camilla Marcus has a ardour for cooking ‘from seed to stem’ so as to scale back waste. She can be a co-founder of ROAR (Eating places Organizing Advocating Rebuilding) and a founding member of the IRC (Impartial Restaurant Coalition).

This stunning galette from Camilla is easier to make than it seems and places all these leftover veggies from Thanksgiving (or any massive dinner!) to good use. What an exquisite strategy to scale back your meals waste this season…

A Galette Recipe for Thanksgiving Meals Scraps

Substances:
1 ½ cups leftover greens, shaved
⅔ cup refined avocado oil, plus 1 tbsp for greens
1 cup water
1 bag west~bourne Home Pie Crust Combine
2 tbsp rice flour
1 egg
Salt, to style
Pepper, to style
(elective) west~bourne Pistachio Dukkah

Instructions:
1. Preheat the oven to 350 levels.
2. Place west~bourne Home Pie Crust Combine right into a bowl with ⅔ cup refined avocado oil (or oil of your selection) and stir till mixed.
3. Add 1 cup of water, one tablespoon at a time, to type the combination right into a ball. Take away the ball of dough from the bowl and place it on a clear floor. One dough ball makes two pie crusts; lower the ball in half and type every half into discs.
4. Wrap every disc with parchment paper and refrigerate for a minimum of 1 hour and up-to 2 days (you possibly can freeze it for as much as 3 months).
5. Slice vegetable scraps with a mandolin till you could have 1½ cups shaved greens and mix with 1 tbsp refined avocado oil, and a pair of tbsp rice flour in a bowl with salt and pepper. Put aside to marinate.
6. On parchment paper to stop sticking, roll dough right into a flat spherical circle about 12 inches in diameter (don’t fear concerning the tough edges). Be certain to not roll it too skinny (must be about ½ inch thick and never clear). Slide the parchment paper with the crust onto a big baking sheet.

7. Ranging from the center, cowl the galette crust with grated gruyere cheese leaving about 1-2 inches untouched across the edge.
8. Layer the shaved greens instantly on high of the cheese so it’s lined.
9. Fold over the perimeters of the dough inch by inch, simply over the greens, so they’re 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 till the crust is golden. Fastidiously slide the parchment paper onto a wire rack (or over your range high with the burner turned off) to chill earlier than serving.
12. As soon as cool, take away the parchment paper and garnish with a contemporary inexperienced salad or any herbs of selection.

Learn Subsequent: 9 Wholesome Thanksgiving Leftovers Concepts From Cranberry Oats To Stuffed Shrooms