From the food52.com blog:
Savory Galette with Greens, Sweet Potatoes & Cheese
Ingredients
Scale
Crust
- 1 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1/4 pound cold unsalted butter, cut into 1/2-inch pieces
- 2 TBS ice cold water
- 2 TBS vodka (or more cold water)
Filling
- Butter- about 3 tablespoons
- Kale- washed and chopped
- Garlic- as much as you wish, chopped
- Onions- about 1, chopped
- Sweet Potato- cut into thin round slices
- Thyme- about 1/2 TBS fresh, chopped
- Cheese- such as parmesan- about 1/4 cup, grated
- Cracked black pepper, flaky salt, and egg wash- optional
Instructions
- The Crust
- Use whatever pie crust recipe you fancy. I love this one: http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html
- Once you mix it, form it into a fat disk and let it chill for at least an hour or so, but ideally overnight.
- Lightly flour your surface, lightly flour your dough, then bang it down until your circle widens by a few inches. Roll out your dough, rotating it every few rolls to keep it from sticking. Stop when it’s about 10 or 11 inches in diameter, or when it’s at a thickness that looks good to you.
- The Filling
- Take the kale — cut into bite-sized pieces and cook down in a little butter with garlic and onions until they’re soft and meek. Remove from the pan and squeeze all the liquid out to ensure that your filling is rich and flavorful. Use a colander and the back of a spoon.
- In the same pan, heat a few more tablespoons of butter and saute the sweet potato rounds with the thyme for about 3 minutes per side, until starting to be tender but still holding their shape.
- Lay your groundwork. Transfer your rolled-out crust to a parchment-lined baking sheet.
- Add your filling. Spread sauteed kale in an even layer, keeping a 2-inch border of unfilled crust. Top with herbed sweet potato rounds. Top these with the parmesan cheese.
- Fold little sections of crust over your filling to make something that resembles a hexagon.
- If your dough is feeling soft put the whole thing into the fridge or the freezer until it firms up.
- Preheat your oven. Then finish your galette with an egg wash, and sprinkle with more herbs, a few cracks of black pepper, or a sprinkle of flaky salt.
- Bake your galette — I recommend a really high heat, like 450° F — for 20 to 30 minutes, until your crust is a deep golden brown.
Notes
- Not Included in the Box: Flour, salt, sugar, butter, vodka (for pie crust), cracked black pepper
- Chefs Tip: Try preheating a baking sheet in the oven while you build your galette. When you are ready to bake the galette, transfer it carefully to the already-hot baking sheet and it will crisp up faster and more evenly!