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.
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.
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.
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.
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.
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.
Lightly flour as needed for the rolling pin and on top of the dough. Roll out into a 5×11 rectangle- approximately.
Let it be cracky and rough.
Fold the galette dough over on itself in thirds. Also called a letter fold.
Square up the sides and ends with a bench scraper by just lightly tapping in.
Turn the dough so the short side is towards you and repeat the rolling process 2 more times.
This is what gives you the luscious flaky layers of dough.
how to roll out galette dough:
- roll the dough out to a 5 x 11 rectangle
- letter fold the dough
- 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!
Once the galette dough is chilling you can start on the filling. It comes together pretty fast!
Chop up the leeks, garlic and kale.
Saute them with olive oil. Set aside when tender.
Pull the galette dough out of the fridge. Let it rest 20 minutes before rolling.
Roll the galette dough out on a piece of parchment to 1/8 of an inch thick and in an approximant 14-inch circle.
Spread a little mascarpone cheese on the rolled out dough all but the outer 2 inches.
TIP: 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 the outside 2 inches with egg wash.
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.
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.
Serve the savory galette like quiche for brunch or lunch with a hearty leafy green salad. Also makes a lovely appetizer.
Serve warm or at room temperature.
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)
- Pulse flours, sugar, and salt in food processor to mix.
- 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.
- 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.
- 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.
- 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.
- Turn the short end toward you and repeat step 6 two more times.
- After the third turn fold the dough in half. Refrigerate for one hour or up to 3 days.
- Rest the dough for 20 minutes at room temperature before rolling out.
Leek and Kale Filling and Galette Assembly
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- Set oven to 425 degrees. If using a pizza stone or cast iron pan, place in the oven now while preheating.
- 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.
- Meanwhile in another bowl combine eggs, anchovy paste, dijon, lemon juice, salt, and black pepper.
- 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.
- Spread mascarpone cheese on the rolled out circle, all but the outer 2 inches.
- Lay filling and grated gruyere cheese on top of the mascarpone.
- Whisk together egg wash. Brush the outside 2 inches of dough with the wash.
- Fold the outer 2 inches of dough in over the filling, overlapping dough every 2-3 inches gently pinching just enough to secure.
- Pour the seasoned beaten egg mixture evenly over the filling.
- Brush top of the crust with egg wash.
- 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.
- 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
| Servings | Prep Time |
| 8 servings | 140 minutes |
| Cook Time |
| 45 minutes |
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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!
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- 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)
- 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
Using a medium-coarsely ground cornmeal for this dish leaves some texture in the polenta while getting it as close to the consistency of soft, fluffy mashed potatoes as possible. (If using a more coarsely
