Savory Leek and Kale Galette

Savory Leek and Kale Galette

True happiness has nothing to do with making everything perfect, or denying the imperfections of things. It’s often the imperfections that make something or someone so loveable, so beautiful, so memorable, and even so forgivable.  ~Jeff Foster

There is so much flavor bursting from this Savory Galette. A flaky tender crust made with a bit of earthy rye flour, perfectly complimented with creamy leek and kale filling with just the right amount of tang.  The crust is made with “rough puff” pastry dough, a galette dough you’ll want to keep in your back pocket for down the road, and your own creative fillings.

What I love about this galette dough, is that it comes together much faster than traditional puff pastry, yet it is still flaky and tender.  You can make it a couple of days ahead for less prep time and even keep some in the freezer for spontaneous inspiration.  Alternatively, it is also totally fine to use pre-made puff pastry dough!

While it may look as though there are a lot of steps here, it all comes together fairly easily, especially if you make the rough puff dough a day or two ahead.  It is so worth the effort!  And once you get the hang of it, it is fun to make.  This is a much requested special occasion dish in our house.

making the galette dough

what is rough puff pastry?

It is a faster variation of a classic puff pastry dough- (think croissants).  Traditional puff pastry consists of laminating one big block of butter between the dough, which is a process that takes several hours of rolling, refrigerating and patience.  Ruff Puff gets its flaky layers by using large chunks of butter in the dough.  Instead of rolling out by hand, we let the food processor do some of the work of incorporating the butter into the dough. Though it is not quite as delicate as traditional puff, it still yields a flaky dough in significantly less time.  Thirty minutes of hands-on time will have you on your way to a lovely tender pastry crust.

why should i make galette dough?

It is not as difficult as you may think and it will elevate the overall dish.

It makes a perfectly flaky crust for tarts, galettes, and other delicacies.

You can make it a few days ahead of time, making prep time easier.  It also freezes well!  Store for up to a month in the freezer.

how to make the galette dough:

It starts with chilled flour and very cold butter.

The make the best galette dough, pulse the flour and butter in a food processor.

In a food processor pulse just a little- you want the chunks of butter to be visible, more of a pinto bean size rather than the usual pea-size.

pluse the flour and butter.

Empty flour into a cold bowl.  Keep all ingredients chilled!  This makes for a more flaky crust.

Add cold water and vinegar. Vinegar helps tenderize the dough by inhibiting gluten development and keeps the dough from oxidizing and turning gray.

Bring together as best you can with just a couple of stirs.  VERY important not to over mix.

combine gently

The dough is very shaggy!  You will probably have some dry flour bits, but don’t worry!  With a little patience and trust, it will come together.

rough puff pastry

Pat it into a 4×4 block as best you can.  Refrigerate, sealed in plastic, for half an hour.  In this time the flour will begin to hydrate.

fill out the rough puff pastry dough

Lightly flour as needed for the rolling pin and on top of the dough.  Roll out into a 5×11 rectangle- approximately.

it will be really shaggy

Let it be cracky and rough.

fold in thirds

Fold the galette dough over on itself in thirds.  Also called a letter fold.

tri-fold the galette dough

Square up the sides and ends with a bench scraper by just lightly tapping in.

square up the sides

Turn the dough so the short side is towards you and repeat the rolling process 2 more times.

tri fold the dough

This is what gives you the luscious flaky layers of dough.

how to roll out galette dough:

  1. roll the dough out to a 5 x 11 rectangle
  2. letter fold the dough
  3. turn short side toward you and repeat this 2 more times.

On the third turn fold the dough in half.  At this point refrigerate for 45 minutes or up to 3 days.  Or freeze up to one month!

ingredients for the savory galette filling

Once the galette dough is chilling you can start on the filling.  It comes together pretty fast!

chop the kale

Chop up the leeks, garlic and kale.

saute the leeks and kale

Saute them with olive oil.  Set aside when tender.

roll out he galette dough

Pull the galette dough out of the fridge.  Let it rest 20 minutes before rolling.

Roll out to ⅛ inch thick and 14 inches wide.

Roll the galette dough out on a piece of parchment to 1/8 of an inch thick and in an approximant 14-inch circle.

smear with mascarpone- the base.

Spread a little mascarpone cheese on the rolled out dough all but the outer 2 inches.

Add the filling, leaving 2 outer inches of the galette bareTIP: Cutting the edges of the dough with a sharp knife will make them puff up more.

Lay filling and grated gruyere cheese on top of the mascarpone.

Brush inside dough with egg wash.

Brush the outside 2 inches with egg wash.

fold up the edges, crimping every 2 inches.

Fold the dough over the filling, pinching together every 2 inches, try not to push the dough into the filling.  No need to be too fussy it’ll puff up when it bakes losing a lot of the definition.

Pour the beaten egg mixture over the filling.

Pour in the egg batter and brush the outer crust with egg mixture.

Brush top with egg wash.

TIP: For a better bottom crust, bake on a pre-heated pizza stone or pre-heated cast iron pan.  Carefully transferring- lifting the parchment and tart on to the stone.

Sliding onto a pizza peel or cutting board can help with the transfer.

When it comes out it will be puffed up and gloriously fragrant and golden.

Beautiful and delicious Savory Leek Galette.   Made with a free-formed tender flakey crust enclosing a luscious melt in your mouth succulent filling. Leeks and kale marry with gruyere and mascarpone making the perfect balance of decadent and wholesome! The Galette dough is the secret here! #galette #savorygalette #tart #leeks

Serve the savory galette like quiche for brunch or lunch with a hearty leafy green salad.  Also makes a lovely appetizer.

A Savory Galette filled with a luscious mixture of leeks, kale and mascarpone, enclosed in a free-formed, tender, extra flakey crust. #galette #savorygalette #tart #leeks

Serve warm or at room temperature.

A Savory Galette filled with a luscious mixture of leeks, kale and mascarpone, enclosed in a free-formed, tender, extra flakey crust. #galette #savorygalette #tart #leeks

Hope you enjoy this Savory Leek Galette!  Let us know what you think in the comments below and show us your beautiful galettes on Instagram.

 

Instructions

Rough Puff Pastry Dough  (allow 2 1/2 hours, can be made ahead)

  1. Pulse flours, sugar, and salt in food processor to mix.
  2. Add chilled butter pieces.  Pulse 3-4 times until butter is still the size of pinto beans.  Dump mixture out into a bowl.  Place the bowl in the fridge for about 15 minutes to get it cold.
  3. Remove from fridge.  Add vinegar and the ice water.  Gently, carefully mix the dough just until it seems well distributed.  It will be very craggy and may have dry flour bits.
  4. Dump the dough onto a piece of parchment or plastic wrap.  Form dough together, as best as you can, into about a 4 x 4-inch square.  Wrap up and place in the fridge for 45 minutes.
  5. Roll out into a rectangle approximately 5 x 11.  Fold the pastry in thirds widthwise, like a business letter, resulting in 3 layers of dough.
  6. Turn the short end toward you and repeat step 6 two more times.
  7. After the third turn fold the dough in half.  Refrigerate for one hour or up to 3 days.
  8. Rest the dough for 20 minutes at room temperature before rolling out.

Leek and Kale Filling and Galette Assembly 

    1. Set oven to 425 degrees.  If using a pizza stone or cast iron pan, place in the oven now while preheating.
    2. Saute’ kale, garlic and leeks in olive oil with the 1/4 teaspoon of salt over medium heat for about 8 minutes.  Turn off heat and cover with a lid for 5-10 more minutes until tender.  Add sage and parsley.  Set aside.
    3. Meanwhile in another bowl combine eggs, anchovy paste, dijon, lemon juice, salt, and black pepper.
    4. Roll out dough on a piece of parchment to 1/8 of an inch thick and in an approximate 14″ circle. Trim the edges of the dough with a sharp knife to allow them to puff up.
    5. Spread mascarpone cheese on the rolled out circle, all but the outer 2 inches.
    6. Lay filling and grated gruyere cheese on top of the mascarpone.
    7. Whisk together egg wash.  Brush the outside 2 inches of dough with the wash.
    8. Fold the outer 2 inches of dough in over the filling, overlapping dough every 2-3 inches gently pinching just enough to secure.
    9. Pour the seasoned beaten egg mixture evenly over the filling.
    10. Brush top of the crust with egg wash.
    11. Carefully transfer, lifting the parchment and galette onto the stone, cast iron or baking sheet.  Sliding onto a pizza peel or cutting board can help with the transfer.
    12. Bake 10 minutes then turn oven down to 375 and bake another 25-35 minutes until puffed and the crust is golden.  Cool 20 minutes before cutting.

Notes

Freeze rough puff pastry dough up to one month, thawing completely before using.  Letting it sit in the fridge over night works great.

For a better bottom crust, bake on a pre-heated pizza stone or pre-heated cast iron pan.

To garnish with leek rounds; brush thin slices of leeks with oil and sear for about 4-5 minutes on a hot pan.  Gently remove with a metal spatula and arrange on top of baked galette.

 

 

Ingredients

Rough Puff Pastry Dough:

  • 1 ¼ cups (6 ¼ oz) all purpose flour
  • ¼ cup (2 ¾ oz) rye or wheat flour
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • 10 tablespoons unsalted butter, cut and chilled
  • 7 tablespoons ice water
  • 1 teaspoon vinegar (white or apple cider)

Leek and Kale Filling

  • 1 bunch kale, about 4 oz, ribboned and chopped
  • 2 cloves garlic, chopped fine
  • 3 medium leeks, cleaned and chopped into 1/4 inch half moons
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • 1 tablespoon fresh sage, minced
  • 2 tablespoons fresh parsley, roughly chopped
  • 2 eggs, beaten
  • 1 teaspoon anchovy paste (optional can sub miso paste)
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup 3-4 oz Comte or Gruyere or Emmental cheese, shredded
  • 1/2 cup mascarpone

Egg Wash

  • 1 egg
  • 1 tablespoon water
Savory Leek and Kale Galette
Print Recipe
A free-formed tender flakey crust enclosing a luscious melt in your mouth succulent filling. Leeks and kale marry with gruyere and rich mascarpone making the perfect balance of decadent and wholesome!
Servings Prep Time
8 servings 140 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 140 minutes
Cook Time
45 minutes
Savory Leek and Kale Galette
Print Recipe
A free-formed tender flakey crust enclosing a luscious melt in your mouth succulent filling. Leeks and kale marry with gruyere and rich mascarpone making the perfect balance of decadent and wholesome!
Servings Prep Time
8 servings 140 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 140 minutes
Cook Time
45 minutes
Ingredients
Rough Puff Pastry Dough:
Leek and Kale Filling
Egg Wash
Servings: servings
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Roasted Cauliflower Steaks

Roasted Cauliflower Steaks

We first tried Roasted Cauliflower Steaks as a side dish at La Hiki Kitchen one of the fine restaurants at the Four Seasons Hotel on Oahu. We loved it!

At that time I had no idea how easy it was to make at home.  Once I realized how simple it was to make I serve it all the time!  We’ve always enjoyed cauliflower, but I usually fry it, add it in Macluba (an Arabic dish that literally means upside-down!), or make deep fried cauliflower fritters called Em Shaat.  Of course we serve it riced and mashed as well.  Cauliflower is really versatile!  And adding these Roasted Cauliflower Steaks makes them even more so.

You may be wondering what are Cauliflower Steaks? They’re thick slabs of cauliflower that’s cut from stem to top.  To get them you use the middle portion of the cauliflower, the section that’s the tallest.  You can get about 2-3 steaks per cauliflower head.

To make cauliflower steaks I trim off the leaves from the stem of the head.  Then I place it stem up on a cutting board and slice down from stem to the florets.  I make the slices about 1″ thick and try to get as many slices as I can.  I save the smaller pieces to use for something else later or you can roast them along side the steaks.  Slicing the steaks is probably the hardest part.  It gets way easier after that!

So here’s the recipe for Roasted Cauliflower Steaks.  You can adjust the spices to suit your tastes.  BTW this dish is Vegan and Keto friendly!

Roasted Cauliflower Steaks

Ingredients:

1 Cauliflower, sliced into 1″ steaks

1/4 Cup Olive Oil

1 Tbs. Minced Garlic

1 Tsp. Crushed Red Pepper (adjust to suit your taste or omit if you don’t like spicy foods)

Salt & Pepper to taste

1/2 Cup Freshly Grated Parmesan Cheese

1 Tbs.  Fresh Parsley, chopped

Directions:

Pre-heat Oven to 400 degrees

Line sheet pan with parchment paper

Slice Cauliflower into 1″ thick steaks

Place on pan

Mix garlic and crushed pepper in the olive oil

Brush oil mixture onto both sides of cauliflower steaks

Sprinkle with 1/2 of the cheese

Bake for 15 minutes

Gently flip each steak over and sprinkle with remaining cheese

Return to oven and bake another 20-25 minutes or until it starts to brown on the top

Sprinkle with fresh chopped parsley before serving.

  • You can change  up this recipe by changing the spices you put on the cauliflower steaks.  Try mixing cumin, chili powder, or oregano in the oil!

 

 

 

Roasted Cauliflower Steaks
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Roasted Cauliflower Steaks
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Ingredients
Servings:
Instructions
  1. Pre-heat Oven to 400 degrees
  2. Line sheet pan with parchment paper
  3. Slice Cauliflower into 1" thick steaks. Place on pan
  4. Mix garlic and crushed pepper in the olive oil
  5. Brush oil mixture onto both sides of cauliflower steaks
  6. Sprinkle with 1/2 of the cheese
  7. Bake for 15 minutes
  8. Gently flip each steak over and sprinkle with remaining cheese
  9. Return to oven and bake another 20-25 minutes or until it starts to brown on the top
  10. Sprinkle with fresh chopped parsley before serving.
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Scampi Fra Diavolo with Spaghetti

Scampi Fra Diavolo with Spaghetti

Thanksgiving is next week, so in preparation for the holiday I’m going to share my Scampi Fra Diavolo with Spaghetti recipe.  What?? Have I gone mad? Pasta for Thanksgiving?

No, I haven’t gone mad and no I’m not suggesting you serve pasta for your Thanksgiving meal, although you absolutely can if you want to!  It’s just that with we all know that our kitchens are super busy between now and then (pies, sides dishes, and other things), and that we’ll be eating turkey for days (leftovers!).  So in the days leading to the great feast I like to make easy meals and avoid making anything with poultry.  And one of the easiest things to prepare is pasta, not only is it filling it can feed a crowd!  And what can be farther from roast turkey than a spicy shrimp pasta dish?

So what exactly is Scampi Fra Diavolo? Well that depends on the country you’re in and the language you speak.  In America we often think of Scampi as a shrimp dish, in Italy Scampi usually refers to langoustine which is a type of edible lobster that is found in the Mediterranean and the Northeast Atlantic.  (Shrimp in Italian is gamberetti).  As for the Fra Diavolo it literally means Brother Devil, in culinary terms it’s usually a red tomato based sauce that’s seasoned with spicy peppers and used with pasta and seafood.

So let’s keep it simple and say that Scampi Fra Diavolo is Shrimp in Spicy Tomato Sauce.  That works right?  Of course you can make this dish with prawns, lobster, or even squid.  And you can use any type of pasta you prefer, spaghetti, fettucini, penne, or whatever.  But whatever shellfish and pasta you use this dish is delicious!

To make it easier I use my basic homemade Marinara Sauce as the base.  I always keep jars of it on hand to use whenever I need it.  Click here for my Basic Marinara Sauce recipe, it’s really delicious!  If you have a preferred Marinara Sauce recipe you can use that too and in a pinch, I do mean in a big pinch, you can use a store bought pasta sauce.

This dish is really easy to make and can be done in less than a half an hour.  Perfect when you’re trying to get dinner at on the table while prepping for a big Thanksgiving meal!

Scampi Fra Diavolo

Ingredients:

1 Lb. Large Shrimp (13-15 count) – Peeled with tail on, de-veined

2 Tbs. Olive Oil

1 Tsp. Garlic Powder

2 Tbs. Crushed Red Pepper (you can adjust this to your taste)

2 Tsp. Salt

1 Tbs. Garlic, minced

2 Cups Marinara Sauce

4 Cups cooked pasta

1 Cup reserved pasta water

1 Tbs. Fresh Parsley, chopped

Directions:

Cook Pasta about 1 minute less than the cooking time on the box or if you’re using fresh pasta cook just before it gets to the Al Dente stage.  You want your pasta mostly cooked but firm.

Drain pasta and reserve 1 cup of the water you used to cook it.

As the pasta cooks heat 1 Tbs. Olive Oil in a heavy skillet.

Add Shrimp, garlic powder, and 1 Tbs. Crushed red pepper.  Cook until shrimp turns pink.

Remove shrimp from pan and set aside.

Add remaining Olive Oil to skillet and saute fresh minced garlic until it starts to turn brown.

Add remaining crushed red pepper and Marinara Sauce.

Simmer for about 5 Minutes.

Stir in Pasta Water and combine well.

Add back shrimp and stir until shrimp is heated.

Add pasta and toss with shrimp and sauce until heated thru.

Sprinkle with parsley and serve.

Served with a green salad and some garlic bread this dish is deliciously filling!

Buon Appetito!

Scampi Fra Diavolo with Spaghetti
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Scampi Fra Diavolo with Spaghetti
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Delicious Chicken Marsala

Delicious Chicken Marsala

Chicken Marsala

I have been in search of the perfect Chicken Marsala for years.  I think one of the best ones I’ve had was at the Trevi Italian Restaurant in the Forum Shops in Las Vegas.  I’ve yet to find something similar and believe me I’ve tried it at many different restaurants.

Since I can’t exactly fly off to Vegas every time I’ve a yen for Chicken Marsala I did the next best thing.  I wend in search of the best Chicken Marsala recipe I could find.  I’ve actually found several that were pretty good, but with a bit of tweaking here and there I was able to come up with this delicious recipe which everyone in my family loves.  In fact it’s good enough to serve company which is what I did when my daughter’s in-laws came to visit.  They loved it too!

First of all a little background on Chicken Marsala.  I know it’s a classic Italian dish offered at many chain Italian restaurants like Magiano’s, Carabba’s, and Olive Garden.  Like I said everyone seems to have their own version of this dish!  But if you go to a local restaurant in Italy and asked for Chicken Marsala I’m pretty sure they won’t know what that is.  I can’t recall seeing this dish at any of the restaurants in Italy, sort of like asking for Fettucine Alfedo, they don’t have that there!

Chicken Marsala is actually an Italian-American dish that is more than likely a variation of the traditional Italian Scaloppina dishes of which there are many versions in Italy.  Chicken Marsala dates back from the 19th. Century and originated with English families who lived in Italy where Marsala wine is produced.

The dish is composed of thin slices of chicken breasts that are lightly floured and sauteed in a pan.  It is then covered with a sauce made from a Marsala wine reduction.  Some recipes call for the addition of mushrooms, herbs, and tomatoes.  Really the variations are many, but I prefer the simplest variation with just mushrooms so that I can savor the lovely Marsala sauce.

When I make it at home I prefer to serve it with a simple garlic mashed potato side dish, but you can also serve it with a side of Poor Man’s pasta; a simple yet tasty pasta dish.

 

Delicious Chicken Marsala
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Delicious Chicken Marsala
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Ingredients
Servings:
Instructions
  1. Combine Flour, salt, pepper, and garlic powder in a shallow dish.
  2. Melt 2 tbs. butter in the olive oil in a frying pan.
  3. Pat chicken dry with paper towel and dredge thru flour mixture
  4. Fry chicken breasts in oil butter mixture until both sides start to turn brown.
  5. Remove from pan and place in a covered dish or pan.
  6. Add 2 tbs. butter to the remaining oil and saute mushrooms until juices come out and mushrooms are cooked.
  7. Add wine, chicken stock, and garlic to the mushrooms and simmer about 10 minutes or until liquid is reduced by half
  8. Add heavy whipping cream and cornstarch mixture to the pan - it should slightly thicken. If it's too thick add up to 1/2 cup of wine to thin to desired consistency.
  9. Return cooked chicken to pan and spoon sauce over it.
  10. Cook on stove top until chicken is heated thru.
  11. Gently stir in 2 tbs. of butter.
  12. Sprinkle with chopped parsley and serve.
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Butter Steak  Cubes Keto Friendly Recipe

Butter Steak Cubes Keto Friendly Recipe

butter steak cubesI’m pretty sure I’ve mentioned that my husband has embarked on a Keto Diet plan which pretty much means I either make something Keto friendly just for him or find keto friendly recipes for the whole family to enjoy.  Since I’m not particularly fond of playing short order cook it is so much easier to make something that we can all have for dinner.  And so I’ve come up with this Keto friendly Butter Steak Cubes.

Butter Steak Cubes are real easy to make and they are really delish!  Everyone loves them!  I serve them with a tossed salad for hubby and sides like mashed potatoes, corn, and veggies for the rest of us.  My husband likes them so much I sometimes double the recipe so he can have leftovers for the next couple of days.

One thing though, if you want leftovers for lunch or whatever don’t over cook the steak.  In fact I usually cook them just until they turn slightly pink in the middle.  That way they can be reheated later.  If you over cook the meat they end up like jerky when reheated.  You definitely don’t want that!

Ingredients

4 NY Strip Steaks cut into 1″ cubes

1/2 Tbs. Cayenne Red Pepper

1 Tbs. Garlic Powder

1 Tbs. Onion Powder

1 Tsp. Sea Salt

1 Tsp. Ground Black Pepper

1/2 Tbs. Lemon Pepper

1 Tsp. Oregano

1 Stick Butter

3 Tbs. Olive Oil

1/4 Cup Fresh Parley Chopped

Directions

Combine Spices in a small bowl and mix well

Melt Butter in Olive Oil over med high heat

Add cubed meat and sprinkle spices over it

Toss meat in frying pan and cook until it almost reaches your desired “doneness”

Toss in chopped parsley and cook until done.

Serve right away with desired sides

butter steak cubes
Butter Steak Cubes
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butter steak cubes
Butter Steak Cubes
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Ingredients
Servings:
Instructions
  1. Combine spices in a small bowl and mix well
  2. Melt butter in Olive Oil over med-high heat
  3. Add cubed meat and sprinkle spices over it
  4. Toss meat in frying pan and cook until it reaches almost your desired "doneness"
  5. Toss in chopped parsley and cook until done
  6. Serve right away with desired sides
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