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Prepare the pie crust: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

While the dough chills, prepare the filling: Heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain any excess fat and transfer the sausage to a large bowl.

In the same skillet, add the chopped yellow onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the chopped kale and cook until wilted, about 3-5 minutes.

Add the cooked onion, garlic, and kale to the bowl with the sausage. Stir in the ricotta cheese, Parmesan cheese, 1 egg, red pepper flakes, salt, and black pepper until well combined.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled pie crust into a roughly 12-inch circle.

Transfer the rolled-out dough to the prepared baking sheet. Spoon the filling into the center of the dough, leaving a 2-inch border around the edges.

Fold the edges of the dough over the filling, pleating it as you go, to create a rustic border. The center of the filling will remain exposed.

In a small bowl, whisk together the remaining egg and 1 tablespoon of water for the egg wash. Brush the egg wash over the folded crust.

Bake for 35-40 minutes, or until the crust is golden brown and the filling is heated through and bubbly.

Let the galette cool for 5-10 minutes before slicing and serving.


Prepare the pie crust: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

While the dough chills, prepare the filling: Heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain any excess fat and transfer the sausage to a large bowl.

In the same skillet, add the chopped yellow onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the chopped kale and cook until wilted, about 3-5 minutes.

Add the cooked onion, garlic, and kale to the bowl with the sausage. Stir in the ricotta cheese, Parmesan cheese, 1 egg, red pepper flakes, salt, and black pepper until well combined.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled pie crust into a roughly 12-inch circle.

Transfer the rolled-out dough to the prepared baking sheet. Spoon the filling into the center of the dough, leaving a 2-inch border around the edges.

Fold the edges of the dough over the filling, pleating it as you go, to create a rustic border. The center of the filling will remain exposed.

In a small bowl, whisk together the remaining egg and 1 tablespoon of water for the egg wash. Brush the egg wash over the folded crust.

Bake for 35-40 minutes, or until the crust is golden brown and the filling is heated through and bubbly.

Let the galette cool for 5-10 minutes before slicing and serving.
