Kale and Feta Galette
Oh man folks, this is it. This is my Fall-Is-Here-Bring-On-The-Greens dish. The thing I bake to convince myself that the next oh 8 or so months of hardy greens are going to be awesome. The dish I eat when I feel a bit wistful about the fall edging in. When I start to think maybe trying to eat seasonally is for the birds. Because one bite of the savory-sweet filling encased in flakey, whole wheat crust is enough to make me want to throw on a sweater, put on the flannel sheets and spend the day roaming around looking for leaves to crunch!
Kale and Feta Galette (Crust adapted from Deborah Madison, filling adapted from this lady)
Makes one 10-12″ galette, serves 6
1 recipe, galette dough
1/2 cup green onions, thinly sliced
3 packed cups kale – washed, drained, de-stemmed and torn into small pieces
1 egg, divided
1 egg, intact
1 1/2 cups ricotta cheese
1/2 cup feta cheese, crumbled
1 Tbs. honey
salt and pepper
Prepare your galette dough and refrigerate.
Preheat your oven to 400 degrees.
In a large saute pan, heat a splash of olive oil over medium heat. When hot add your green onion and saute a few minutes until it begins to brown around the edges. Add your kale (preferably it will still be a bit wet from washing) and stir until just barely wilted. Set aside to cool.
In a small bowl whisk your egg yolk until smooth. Set aside.
In a large bowl, combine your ricotta, feta, honey, 1 entire egg and 1 egg white with salt and pepper to taste. Add your kale once it has had time to cool a bit and stir to combine.
On a lightly floured surface, roll out your galette dough into a 12″-14″ circle, then transfer the dough onto a parchment lined baking sheet. Spread your filling in the middle, leaving a 2″-3″ border of dough around it. Turn your dough border in, pleating as you go, to contain your filling.
Brush the dough with your egg yolk, then bake for 35-45 minutes, until the crust is golden.