Kale and Leeks in a Savoury Galette. A flaky free-form shell encasing a rich, creamy middle. The combination of gruyere, mascarpone, leeks, and kale creates the ideal harmony of rich and healthy!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water
- 1 tablespoon olive oil
- 2 leeks, white and light green parts only, sliced thinly
- 2 cups chopped kale, stems removed
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
Instructions:
- In a large bowl, mix together the flour and salt. Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, stirring with a fork until the dough comes together. Shape the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F.
- In a large skillet, heat the olive oil over medium heat. Add the leeks and sauté for 5-7 minutes, until softened. Add the kale and sauté for another 5-7 minutes, until wilted.
- On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Transfer the dough to a baking sheet lined with parchment paper.
- Sprinkle the Parmesan cheese over the dough, leaving a 2-inch border around the edge. Spread the leek and kale mixture over the cheese.
- Fold the edges of the dough up over the filling, pleating as necessary.
- Brush the edges of the dough with the beaten egg.
- Bake the galette for 35-40 minutes, until the crust is golden brown. Let cool for a few minutes before slicing and serving.
Nutrition Facts (per serving):
- Calories: 354
- Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 89mg
- Sodium: 307mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 1g
- Protein: 7g
