Savory Kale and Sausage Galette
Savory Kale and Sausage Galette
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1-2 tablespoons, as needed
- 1/2 teaspoon salt
For the Filling
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 5 ounces kale, stems removed, roughly chopped
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1 egg
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Egg Wash
- 1 egg, beaten
- 1 tablespoon water
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 10 min
- 5
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.
⏱️ 5 min
- 6
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 7
On a lightly floured surface, roll out the chilled pie crust into a roughly 12-inch circle.
⏱️ 5 min
- 8
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.
⏱️ 3 min
- 9
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.
⏱️ 2 min
- 10
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.
⏱️ 2 min
- 11
Bake for 35-40 minutes, or until the crust is golden brown and the filling is heated through and bubbly.
⏱️ 40 min•🌡️ 400
- 12
Let the galette cool for 5-10 minutes before slicing and serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Kale and Sausage Galette
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1-2 tablespoons, as needed
- 1/2 teaspoon salt
For the Filling
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 5 ounces kale, stems removed, roughly chopped
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1 egg
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Egg Wash
- 1 egg, beaten
- 1 tablespoon water
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 10 min - 5
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.
⏱️ 5 min - 6
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 7
On a lightly floured surface, roll out the chilled pie crust into a roughly 12-inch circle.
⏱️ 5 min - 8
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.
⏱️ 3 min - 9
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.
⏱️ 2 min - 10
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.
⏱️ 2 min - 11
Bake for 35-40 minutes, or until the crust is golden brown and the filling is heated through and bubbly.
⏱️ 40 min•🌡️ 400 - 12
Let the galette cool for 5-10 minutes before slicing and serving.
⏱️ 10 min