Description
- 8 tbsp unsalted butter
- 1/2 cup whole wheat flour
- 3/4 cup all purpose flour
Crust ingredients from Food52 recipe
- 1/2 tsp salt
- 2 tbsp ice water
- 1 tbsp apple cider vinegar
Filling
- 2 tbsp olive oil
- 2 medium vidalia onions, sliced thinly
- 3 cups curly kale, torn into bite size pieces
- 4 oz log goat cheese, at room temperature
- 1 Cortland apple, sliced as thinly as possible
- 1 tbsp dried or fresh rosemary
- Salt
- Pepper
- Fresh chopped parsley, for garnish (optional)
Ingredients
Scale
- Make the pie dough following this recipe. Alternatively, you can buy premade pie dough to save time for this recipe.
- If making the pie dough, let it chill in the fridge for at least 2 hours, wrapped tightly in plastic wrap.
- Make the caramelized onion filling. Heat olive oil in a large stainless steel skillet over low-medium heat. Add the onions and toss in the oil. Cook the onions for 30-45 minutes, stirring occasionally. When you notice brown, caramelized bits sticking to the pan, add a tablespoon of water to loosen them and mix them into the onions. Once the onions are sweet and light brown, they’re ready.
- Add the kale to the onions, stirring to combine everything and evenly coat the kale in olive oil. Let the kale cook for 2-3 minutes until wilted.
- Preheat the oven to 375 degrees.
- Roll out the pie dough into a circle as best you can, about half a centimeter thick. Use a floured surface, and flour the top of the pie dough to prevent sticking.
- Transfer the pie dough to a parchment paper lined baking sheet. An easy way to do this is to roll the pie dough onto your rolling pin, then gently roll it out on the baking sheet.
- Spread the goat cheese in an even layer on the pie dough, leaving 1-2 inches border.
- Top the goat cheese with the onions and kale mix.
- Arrange the apple slices in an even layer on top of the onions and kale.
- Fold up the edges of the pie dough to “tuck in” the ingredients. Make sure to overlap your folds so everything is wrapped up.
- Sprinkle with rosemary, salt and pepper.
- Bake for 35–45 minutes, until the pie dough is crispy and hard to the touch.
- For best results slicing, let the galette cool to room temperature before cutting into it.
Instructions
Keeps in the fridge for up to 2 days in the fridge, in an airtight container or wrapped in plastic wrap.
Keywords: savory galette