Kale and Sausage Galette




According to Gary, “galette” is French for “pot pie”. In the real world, a galette is a rustic crust that you can fill with all sorts of savory or sweet ingredients. This great blog post here shows a number of tasty looking ones: apple & caramel, tomato & corn, fig & prosciutto. I’m set on trying many more permutations down the road.

The recipe I used was amended from here. I used the two kinds of kale from my garden and my sorrel, but feel free to use any hearty greens you can find. My crust is, um, not the prettiest, but it did the job. I blame this on the fact that I am neither French, nor my grandmother. I will sadly never be the former, but I do hope to someday be a baker and crust-maker as fabulous as the latter.


For the crust:
2/3 c all-purpose flour
1/3 c wheat flour
1/2 t sea salt
6 T cold unsalted butter, cut into cubes
2 to 4 T ice cold water

Add the flours, salt, and butter to a food processor and pulse until you have fine crumbles.  Add the water slowly, pulsing until the dough comes together into a ball (you may not need all the water, so add a little at a time).  Try not to overwork the dough too much. Form into a ball and flatten.  Wrap in plastic wrap and place in the refrigerator for 30 minutes to an hour or even overnight.

For the galette:
1 lb of kale
1 bunch sorrel (optional)
1 small jar of artichoke hearts
1/2 lb sausage, cooked
1 onion, chopped
Olive oil
6 ounces feta cheese, crumbled
1/4 c Parmesan cheese, finely grated
1 T chopped dill
Zest of half a lemon
1 egg, whisked
Squeeze of lemon
1 egg (for egg wash)


First, bring a large pot of water to a boil to blanch the greens (you can leave all the stems on the kale). Just before blanching add a couple tablespoons of salt to the water.  Place the greens into the water, cook for one minute, then transfer immediately to a cold water bath.  Drain.  Squeeze out as much water as possible.  Roughly chop.  Set aside.

Next, heat a large skillet.  Cook the sausage until done. Remove the sausage. Don’t clean the pan, and add the onions, season with salt and pepper, and saute for about 5 minutes.  Set aside to cool. In a large bowl, mix the chopped greens, artichokes, sauteed onions, feta, Parmesan, chopped dill, and lemon zest.  Mix in the egg.  Add a squeeze of lemon juice.

Preheat the oven to 400 degrees (with your pizza stone, if using).  Lightly flour your work surface.  Roll out the dough into a large, thin circle on parchment paper.  Place your filling in the middle, leaving a couple of inches clean around the edges.  Scatter a few artichoke wedges on top.  Fold in the edges so they overlap a bit.  Continue all the way around, until all edges are folded in.  Brush the top of the dough with egg wash.  Slide the galette on the parchment paper onto the pizza stone (or if you don’t have one, just use a baking pan). Bake for 30 to 35 minutes until golden brown.

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