About the Dish

1 cup King Arthur Whole Wheat Flour
1/2 teaspoon PeachDish Salt
4 ounces Okra
2 ounces Green Onion
2 cloves Garlic
6 ounces Salad Tomatoes
2 ounces Chèvre
2 teaspoons Sherry Vinegar
1 packet Turbinado Sugar
1 packet Gulden's Spicy Brown Mustard
2 ounces Salad Greens
Per Serving
Calories 690
Total Fat 46 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 570 mg
Total Carbohydrates 58 g
Dietary Fiber 11 g
Sugar 7 g
Protein 16 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Sparkling Gruner Veltliner – Austria

This pairing is all about that lightly browned, flaky, crusty galette filled with a farmer’s bounty and tangy chevre. When people talk about Champagne smelling and tasting like brioche and bakers dough, they are referring to the flavor profile given by the lees (dead yeast cells) during secondary fermentation and aging. This unmistakable quality makes pastries of all types, sweet and savory, a certified winner with bubbles that made in the methode Champenoise. For a twist, I am suggesting sparkling Gruner Veltliner instead of Champagne to save you a few bucks and hit some of those green notes in the okra and green onions.

Pairing - Schloss Gobelsburg, Kamptal Brut Réserve – Kamptal, Austria


Heat oven to 450° F. In a mixing bowl combine flour and 1/4 teaspoon PeachDish Salt. Add 3 tablespoons olive oil. Mix with a fork to create pea-size bits. Add 1/4 cup ice-cold water all at once, and mix gently with with your hands, just enough to form a crumbly dough. DON’T overmix. If there is still dry flour in the bowl, add a small splash (a teaspoon or less) of water, and mix gently to incorporate.
Lightly coat a baking pan with 1 teaspoon cooking oil; set aside. Divide dough in half, and form each half into a flat, circular disc. Place on a clean, dry surface. Use a rolling pin or a straight sided bottle (like a wine bottle) to roll each piece into a 8-inch circle by rolling once, turning 45 degrees and repeating. It's OK if they aren't perfectly round. You can take any bits that fall off the edges and press them into the center. Place on greased pan, and transfer to refrigerator to chill.
MISE EN PLACE Trim green onions, and cut the white parts into 1-inch pieces. Thinly slice the green parts; keep whites and greens separate. Halve tomatoes. Cut okra at an angle into bite-size pieces. Peel and finely chop garlic.
On another heavy baking pan, toss okra and onion whites with 1 teaspoon cooking oil and 1/4 teaspoon PeachDish Salt, and spread in a single layer. Roast in oven 6 minutes.
Remove from oven, and mix in half of garlic. Return to oven and roast until all the vegetables are tender, 6-8 minutes more. Stir in tomatoes, and set aside.
While vegetables are roasting, form galettes. Remove the dough from refrigerator. Spread half of goat cheese on the center of each dough circle, leaving about 1 inch of exposed dough around the edge. Use your fingers to raise and crimp a 3/4-inch-high rim around each circle.
Spoon roasted vegetable mixture evenly into each round, leaving behind any liquid. Press rim in toward the filling, and pinch closed any holes that may have formed. Bake until crust is set and lightly browned, 14-16 minutes.
While galettes are baking, in a bowl, combine vinegar, sugar, mustard and remaining garlic. Slowly whisk in 2 tablespoons olive oil.
Toss spicy greens and onion greens with sherry vinaigrette. Serve galettes with salad, and enjoy!