Who says the only joy of cooking is cooking for others?
, a series of tips, recipes, and stories about how to be alone when we’re together and together when we’re alone.instead of eating a bowl of cereal like the rest of us—would be the one to convince me that a galette is the best meal to cook for oneself.
Well, Andy had a good point: A savory galette is great hot, cold, or at the ambient temperature of your kitchen, just as welcome at 8 p.m. as at 10 a.m. In other words, it’s a meal prep recipe without the meal prep. This one is full of spicy Swiss chard, so you don’t have to make a salad, and there’s lots of parm, so you can save the “meal” where you hack at a block of cheddar cheese for another time.
The dough for this galette was just the kind of experiment Andy needed time to work through alone. Unlike his usual formula, this one skips the butter and relies instead on a combination of olive oil and yogurt. At first, it was so delicate that it was tricky to roll out and serve. The next round, though, was thin and cracker-like, missing the air pockets that create flaky layers. Eventually, he found the ratio of oil, yogurt, and flour that yielded the perfect tender, tangy crust.
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