Homemade Kale and Sausage Galette

Save

This easy free-form French tart is a guaranteed crowd-pleaser, and with this homemade beauty, you’ve got yourself an impressive meal. Here, a flaky, buttery pastry base is complimented by a rustic and warming kale and sausage filling and heightened by the addition of pesto and a generous amount of Parmesan cheese.

Although the pesto is optional, it really makes this galette -- spread over a buttery, flaky pastry with a golden finish is just scrumptious.

Enjoy a delicious combination of sausage, sautéed kale, onions, garlic and Parmesan.
Enjoy a delicious combination of sausage, sautéed kale, onions, garlic and Parmesan. (Image: Thalia Ho)

Things You'll Need

  • 8.5 ounces / 240 grams all-purpose flour

  • 1 teaspoon sea salt

  • 5.3 ounces / 150 grams unsalted butter, cold and cubed

  • 3 tablespoons sour cream or crème fraiche

  • 4 tablespoons olive oil, divided

  • 2 garlic cloves, thinly sliced

  • 1 brown onion, halved and then thinly sliced

  • 1/2 pound / 225 grams pork sausage

  • 3 packed cups of kale leaves, well washed, trimmed and chopped into fine pieces

  • 4 tablespoons pesto (optional)

  • 1/2 cup Parmesan cheese, grated

  • 1 egg, lightly beaten

  • Rosemary sprig (optional)

  • Salt and pepper

Measure out and prepare your ingredients before you begin.

Pre-measure your ingredients so everything is handy.
Pre-measure your ingredients so everything is handy. (Image: Thalia Ho)

Step 1: Make the Pastry Dough

In a food processor, pulse together the flour and salt. Add the cubed butter, and pulse it in briefly so there are some small and large textured chunks in the mixture. Add the sour cream or crème fraiche, and pulse until the dough begins to just come together.

Tip

  • A food processor makes forming the dough a snap, but the dough can easily be made by hand using the same method.

Form the dough until just combined.
Form the dough until just combined. (Image: Thalia Ho)

Tip the dough out onto a lightly floured work surface, and pull it into a ball. Flatten it into a dish, and wrap it in plastic to chill for at least 30 minutes, until needed.

Tip

  • The dough can be kept chilled for up to 3 days in advance or frozen for up to 1 month.

Roll the dough into a ball.
Roll the dough into a ball. (Image: Thalia Ho)
Flatten the dough into a disc before wrapping in plastic and chilling for at least 30 minutes.
Flatten the dough into a disc before wrapping in plastic and chilling for at least 30 minutes. (Image: Thalia Ho)

Step 2: Prepare the Sausage Filling

Heat 2 tablespoons of the oil in a large frying pan over medium-low heat, and add the thinly sliced garlic and onion. Saute for a few minutes until the onions begin to turn translucent at the edges. Add the sausage and continue to fry, breaking it up into rough chunks as it cooks, until cooked through. Season with salt and pepper and then transfer to a bowl and set aside.

Let the sausage filling cool a bit.
Let the sausage filling cool a bit. (Image: Thalia Ho)

Step 3: Prepare the Kale Filling

Return the pan to the heat and add the remaining 2 tablespoons of oil. Stir in the kale leaves and cook until the leaves are just beginning to wilt. Season with a sprinkle of salt and pepper to taste, and remove the pan from the heat.

Saute the kale leaves until they just begin to wilt.
Saute the kale leaves until they just begin to wilt. (Image: Thalia Ho)

Step 4: Combine the Fillings

Mix the kale into the sausage filling. Set the combined mixtures aside to cool until needed.

Mix the fillings together.
Mix the fillings together. (Image: Thalia Ho)

Step 5: Roll Out the Chilled Dough

Heat the oven to 350 F / 180 C / Gas Mark 4. On a piece of baking parchment cut to the size of a large baking tray, roll out the dough to a 12-inch / 30-centimeter diameter circle. If using the pesto, spread it evenly over the circle of dough, leaving a 2-inch / 5-centimeter border around the edge.

Tip

  • The pesto adds a nice filling and additional flavor to the galette. If you do not have it on hand, you could easily spread a bit of Dijon mustard or a savory condiment -- such as a jam or chutney -- in its place.

Top the rolled-out dough with pesto.
Top the rolled-out dough with pesto. (Image: Thalia Ho)

Step 6: Top With the Filling

Sprinkle three-quarters of the grated Parmesan cheese over the top of the pesto, and then spoon on the cooled filling mixture, leaving the the dough border around the edge.

Add the filling to the dough circle.
Add the filling to the dough circle. (Image: Thalia Ho)

Step 7: Fold the Galette

Fold the uncovered edge of pastry up over the filling in little sections to make a shape that resembles something like a rustic hexagon. Transfer it to a baking tray.

Tip

  • If the dough is too soft, you can chill the galette in the fridge or freezer until it firms up and is easier to fold and shape.

Fold the galette into a rounded shape.
Fold the galette into a rounded shape. (Image: Thalia Ho)

Step 8: Prepare the Galette for Baking

Brush the Galette with the lightly beaten egg, and then sprinkle on the remaining Parmesan cheese, some salt and a few cracks of pepper. Top with the sprig of rosemary, if using.

Sprinkle the top with the remaining Parmesan cheese.
Sprinkle the top with the remaining Parmesan cheese. (Image: Thalia Ho)
Add a sprig of rosemary to the top.
Add a sprig of rosemary to the top. (Image: Thalia Ho)

Step 9: Bake

Bake for 30 minutes or until the pastry is crisp and golden.

Bake until golden and crisp.
Bake until golden and crisp. (Image: Thalia Ho)

Step 10: Serve

Let the galette cool for a few minutes before slicing and serving.

Let cool slightly before slicing and serving.
Let cool slightly before slicing and serving. (Image: Thalia Ho)
Promoted By Zergnet

Comments

Check It Out

13 Delicious Thanksgiving Sides That'll Make Turkey Insignificant

M
Is DIY in your DNA? Become part of our maker community.
Submit Your Work!