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Recipes Fresh From The Farm

Apple & Greens Galette

Lauren Cohn-Sarabia

Makes 6-8 servings

From "California Farmer - A Taste of California". A note from Lauren Cohn-Sarabia (who lives near Arcata) - Feel free to experiment with the filling ingredients and the combination of grains for the crust. It comes out lovely even if you just use unbleached white flour. Lauren also says, "Everything was grown locally - most of it in my own backyard." This rustic tart is absolutely sensational.


  • 2 C. flour (or, see above)
  • 8 T. cold butter, cut into tablespoon-sized pieces
  • 1 t. salt
  • 1/4 C. water
    Mix dry ingredients, cut in butter to form pea-sized pieces. Mix in water and knead until dough is elastic and smooth. Form into ball and cover with plastic wrap; chill for 30 minutes. Roll out into large circle 1/8” thick. Place on parchment on cookie sheet.


  • 1/8 C. homemade applesauce – spread over dough to within 2” of edge


  • 1 medium onion, chopped
  • 3 garlic cloves, pressed
  • 2 t. olive oil
  • 2-1/2 C. kale, chopped
  • 2-1/2 C. chard, chopped
  • 3 green onions, chopped
  • 3 T. mixed herbs (parsley, thyme, savory, oregano, rosemary)
  • 1-1/2 C. cheddar or jack cheese, shredded
  • 1/2 C. goat cheese (optional)
  • salt & pepper to taste

Saute onion and garlic in large pan with olive oil. Add herbs, chard and kale; cook until greens are barely wilted (they will continue to cook in oven). Add salt & pepper. Mix cheese into greens. Spoon into middle of the crust over the applesauce, spread out but in a mound, leaving 3” of dough around edge. Fold the 3” of dough over the greens, leaving the center with the greens exposed. Sprinkle the goat cheese over the greens. Egg wash or milk the top crust. Bake for approximately 30 minutes at 350 degrees. Serve warm or chilled.