Easy to throw together, this springtime vegetable tart is loaded with tender fresh green produce and flavorful cheese.
WHY IT WORKS
Pre-cooking the vegetables tenderizes them and reduces their moisture.
An egg wash gives the pastry a glossy sheen, and helps seal the edges.
Acrispy, flaky, and buttery free-form crust wraps around a savory filling of spring ingredients—tender asparagus, melted leeks, and earthy mushrooms, with Fontina cheese tying everything together.
How to Make Vegetable Galettes
Active:
90 mins
Total:
2 hrs 30 mins
Serves:
4 to 8 servings
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Ingredients
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1/2 batch Old-Fashioned Flaky Pie Dough
1/4 cup plus 1 tablespoon (75ml) extra-virgin olive oil, divided, plus more for drizzling
1 pound (450g) mixed mushrooms, such as cremini, stemmed and caps sliced 1/4 inch thick
Kosher salt
1 pound (450g) asparagus, woody ends trimmed, stalks cut on the bias 1/4 inch thick, tips reserved
1 teaspoon minced fresh thyme leaves
4 tablespoons (60g) unsalted butter
1 1/2 pounds leeks, white and light green parts only, halved lengthwise then cut crosswise into 1/4 inch thick half-moons
2 ounces (55g) grated Fontina cheese
1 large egg, beaten

Crispy pork and potatoes combine for a meal that’s good any time of day.
WHY IT WORKS
Par-boiling the potatoes gelatinizes starches so that they can crisp up better when the potatoes are subsequently fried.
Cooking all ingredients—potatoes, pork shoulder, and vegetables—separately ensures that each component of the hash is perfectly cooked.
Leftover roast pork shoulder can be easily repurposed and used in simple recipes like this one, avoiding the onset of leftovers palate fatigue.
Now that we are a few months into the COVID-19 pandemic, it seems like for most people the initial flurry of home-cooking activity has subsided. But we still have to cook and eat, every day. One way to relieve some of the pressure of cooking so many meals at home is to embrace “batch” cooking, making things like big roasts, such as this slow-cooked pork shoulder, and then getting creative with the leftovers. Take this crispy pork hash as an example, which uses meat leftover from that roasted pork shoulder to produce a hearty crowd-pleaser that can be served any time of day, whether for a weekend breakfast or weeknight dinner.

This crispy pork hash uses our preferred techniques for making great potato hash—par-cooking potatoes with vinegar to maximize internal tenderness and outer crispiness, as well as cooking all the components (potatoes, vegetables, and pork) separately so that they end up perfectly crisp rather than turning into a steamy, soggy mess. After charring asparagus and a serrano chili in a cast iron skillet, we crisp up leftover pulled roast pork shoulder in reserved rendered pork fat from the roast (hopefully you know not to throw out good pork fat, but if you did, you can use vegetable oil in its place). Once the pork takes on a carnitas-like crunch, we turn our attention to crisping the par-boiled potatoes before tossing them with ground coriander, chili powder, and cumin (this hash owes a great deal of inspiration to one of the all-time great taco filling combinations, chorizo and potato).

The vegetables and pork are added back to the skillet, and everything gets tossed together with any reserved drippings from the roast (once again proof of how much good flavor you can get out of one roast).

Like cooking a pot of beans, a slow-roasted pork shoulder is a hands-off project that rewards you with a big flavor payoff. You can simply tear into the roast and pair it with a simple sauce like chimichurri or give it a full-feast treatment like this Thai-inspired roast pork spread. But you can also turn leftovers into easy offshoot recipes, similar to the way that a big batch of cooked white beans can be used in anything from a mapo-style stew to a tuna and white bean salad and a creamy white bean dip.

Top the hash with scallions and cilantro, maybe a fried egg or two if you’re feeling the brunch vibe (it doesn’t need them though), and serve it up with warmed tortillas, fresh lime, and bright salsa verde. This hash is a leftover meal that is anything but a rehash.

This Recipe Appears In
The Food Lab: How to Make the Best Potato Hash
Roast a Pork Shoulder and Feast For Days

Yukon gold potatoes will hold together and will have slightly creamier centers and less crispness than russets. Russets will give you crispier results, but the potatoes will fall apart a bit.

Reserved rendered pork fat from a roast pork shoulder will produce the most flavorful hash, but if you didn’t save any fat (or used it up already), vegetable oil will work as well. Along with using reserved pork fat, the flavor of the hash is also improved with the addition of any reserved drippings from the roast pork shoulder. Moral of the story: Don’t waste anything when you roast a pork shoulder.

This recipe has been tested with both leftover roast picnic shoulder and pork butt, and while both cuts work well, we prefer the tenderness and extra fattiness of pork butt. You can read more about the difference between the two cuts here.

Make-Ahead and Storage
The hash is best enjoyed right away, but it can be refrigerated in an airtight container for up to 2 days. Reheat and re-crisp in a cast iron skillet with 1 tablespoon (15ml) of rendered pork fat or vegetable oil before serving.

For the Dough: Wipe the bowl with a paper towel, then whisk together flour, sugar, yeast, salt, and baking soda until thoroughly combined. Melt butter in a 2-quart saucier over low heat, then stir in milk and yogurt, warming to about 80°F (27°C). Add to flour and stir to form a very dry and shaggy dough. With the hook attachment, knead on low until silky-smooth and elastic, able to be gently stretched into a thin but rough sheet without tearing, about 20 minutes.First Rise: Cover bowl with plastic and set dough to rise until puffy, light, and doubled in bulk, about 90 minutes at roughly 70°F (21°C). If the dough feels dense, firm, or overly resilient, rest 15 minutes before testing again (this is more likely in chilly months).
Shaping: Turn dough onto a lightly floured surface, dust with flour, and roll into a 13-inch square. Snip a corner from the bag of cinnamon filling, squeeze over the dough, and spread into an even layer with an offset spatula. Sprinkle pecans on top and roll to form a 12-inch log, ending seam side down.
Slide an 8-inch strand of thread, unflavored dental floss, or butcher’s twine under the dough until you reach the middle. Cross the ends over the top and pull tight to divide the log in two. Cut each half into six 1-inch slices and arrange in a parchment-lined 9- by 13- by 2-inch aluminum baking pan (or two 8-inch by 3-inch round cake pans).

For the Dough:
16 ounces all-purpose flour (about 3 1/2 cups, spooned; 450g), such as Gold Medal, plus more for rolling
3 1/2 ounces sugar (about 1/2 cup; 100g)
2 teaspoons instant yeast, such as SAF (not rapid-rise; see note)
1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/4 teaspoon baking soda
4 ounces unsalted butter (8 tablespoons; 115g)
4 ounces milk (8 tablespoons; 115g), any percentage will do
8 ounces plain, unsweetened Greek yogurt (about 1 cup; 225g), any percentage will do
4 ounces toasted pecan halves, roughly chopped (a shy cup; 115g), or more to taste

Directions
For the Frosting: Combine cream cheese and vanilla with half the powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then sprinkle in the rest of the sugar a little at a time. Once it is incorporated, increase to medium and beat until creamy and pale ivory, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature. (If your kitchen is chilly and the frosting hardens in that time, briefly microwave the bag to restore its creamy texture before use.)

Using all-purpose rather than bread flour keeps the dough tender and light.
Baking soda regulates the dough’s pH, helping it brown in the oven.
Unflavored dental floss or butcher’s twine cuts through the dough without squishing it flat.
Cinnamon rolls are the harbinger of a lazy morning, filling the kitchen with an aroma of butter, cinnamon, and freshly baked bread that announces it’s time to sit down. With each puffy swirl of dough dripping with cream cheese frosting, there’s really no way to tackle one standing up. These are my secret weapon around the holidays, because the all-in-one recipe takes only one bowl, and the rolls can be made in advance to bake and frost without any fuss.

Active:45 mins
Total:10 hrs
Makes:12 cinnamon rolls

Ingredients
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For the Frosting:
4 ounces plain, full-fat cream cheese (8 tablespoons; 115g), softened to about 70°F (21°C)
2 teaspoons (10ml) vanilla extract
5 ounces powdered sugar (about 1 1/4 cups; 141g)
For the Filling:
4 ounces unsalted butter (8 tablespoons; 115g), creamy and soft, about 70°F (21°C)
6 ounces light brown sugar (3/4 cup, gently packed; 170g)
1/2 ounce ground cinnamon (about 2 tablespoons; 15g)
1/2 teaspoon grated nutmeg
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

Prepare Old-Fashioned Flaky Pie Dough according to the recipe. After rolling, folding, and dividing dough in half, roll one portion into a 14-inch round. Transfer to a parchment-lined aluminum rimmed baking sheet, cover with plastic, and refrigerate to relax and chill dough, at least 2 hours or up to 24.

In a large sauté pan or cast iron skillet, heat 4 tablespoons (60ml) olive oil over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until browned, about 6 minutes.

Stir in asparagus stalks, thyme, and the remaining 1 tablespoon (15ml) olive oil. Lower heat to medium and cook, tossing and stirring, until asparagus is tender, about 8 minutes. Add 3 tablespoons (45ml) water to skillet, scraping up browned bits from bottom of pan. Season with salt and remove from heat.

Meanwhile, in a large saucepan, melt butter over medium heat until foaming. Add leeks and cook, stirring, until very soft, about 8 minutes. Lower heat if necessary to prevent browning. Season with salt.

Add the leeks to the asparagus mixture along with the cheese and stir to combine.

Adjust oven rack to lower-middle position and preheat to 400°F. Spread asparagus-leek mixture on prepared dough round, leaving about a 2-inch border of dough all around. With a sharp knife, cut a series of slits in the border of dough, each running from filling to edge of dough, spacing them about 5 inches apart. Fold each segment of dough over filling, tugging gently so the edge of each segment tightly overlaps the one that came before. Chill galette for 10 minutes in the refrigerator.

In a small bowl, drizzle reserved asparagus tips with olive oil, season with salt, and toss to coat lightly and evenly. Arrange asparagus tips on top of exposed filling in center of the galette.

Brush egg over chilled dough in a thin, even layer (including under each flap). This will give the crust a glossy, golden sheen and help bind the pieces together.

Bake until galette is golden brown around the edges and bubbling in the center, about 45 minutes longer. Let cool 5 minutes, then slice into wedges and serve warm.

Special equipment
Large sauté pan, large saucepan or saucier

Make-Ahead and Storage
The galette can be held at room temperature (and served warm or at room temperature) for a few hours after making. Leftovers can be wrapped in plastic and refrigerated, then reheated in a warm oven.