Savory Galette with Leeks & Kale.  A free-formed flakey crust enclosing a luscious creamy filling.  Leeks and kale marry with gruyere and mascarpone making the perfect balance of decadent and wholesome!  With a Video!

A Savory Galette filled with a luscious mixture of leeks, kale and mascarpone, enclosed in a free-formed, tender, extra flakey crust. #galette #savorygalette #tart #leeks

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.

Savory Leek Galette | Video!

making the galette dough

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 a traditional puff pastry, 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?

  1. It is not as difficult as you may think and it will elevate the overall dish.
  2. It makes a perfectly flaky crust for tarts, galettes, and other delicacies.
  3. 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 Galette Dough:

It starts with chilled flour and very cold butter.

The make the best galette dough, pulse the flour and butter in a food processor.

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.

pluse the flour and butter.

Empty flour into a cold bowl.  Keep all ingredients chilled!  This makes for a more flaky crust.

place in a bowl and add cold water.

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.

combine gently

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.

rough puff pastry

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.

fill out the rough puff pastry dough

Lightly flour as needed for the rolling pin and on top of the dough.  Roll out into a 5×11 rectangle- approximately.

it will be really shaggy

Let it be cracky and rough.

fold in thirds

Fold the galette dough over on itself in thirds.  Also called a letter fold.

tri-fold the galette dough

Square up the sides and ends with a bench scraper by just lightly tapping in.

square up the sides

Turn the dough so the short side is towards you and repeat the rolling process 2 more times.

tri fold the dough

This is what gives you the luscious flaky layers of dough.

How to roll out Galette Dough:

  1. roll the dough out to a 5 x 11 rectangle
  2. letter fold the dough
  3. 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!

How to make Savory Leek Galette

ingredients for the savory galette filling

Once the galette dough is chilling you can start on the filling.  It comes together pretty fast!

chop the kale

Chop up the leeks, garlic and kale.

saute the leeks and kale

Saute them with olive oil.  Set aside when tender.

roll out he galette dough

Pull the galette dough out of the fridge.  Let it rest 20 minutes before rolling.

Roll out to ⅛ inch thick and 14 inches wide.

Roll the galette dough out on a piece of parchment to 1/8 of an inch thick and in an approximant 14-inch circle.

smear with mascarpone- the base.

Spread a little mascarpone cheese on the rolled out dough all but the outer 2 inches.

Add the filling, leaving 2 outer inches of the galette bare

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 inside dough with egg wash.

Brush the outside 2 inches with egg wash.

fold up the edges, crimping every 2 inches.

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.

Pour in the egg batter and brush the outer crust with egg mixture.

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.

Beautiful and delicious Savory Leek Galette.   Made with a free-formed tender flakey crust enclosing a luscious melt in your mouth succulent filling. Leeks and kale marry with gruyere and mascarpone making the perfect balance of decadent and wholesome! The Galette dough is the secret here! #galette #savorygalette #tart #leeks

Serve the savory galette like quiche for brunch or lunch with a hearty leafy green salad.  Also makes a lovely appetizer.

A Savory Galette filled with a luscious mixture of leeks, kale and mascarpone, enclosed in a free-formed, tender, extra flakey crust. #galette #savorygalette #tart #leeks

Serve warm or at room temperature.

A Savory Galette filled with a luscious mixture of leeks, kale and mascarpone, enclosed in a free-formed, tender, extra flakey crust. #galette #savorygalette #tart #leeks

More recipes you may enjoy

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.

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Beautiful and delicious Savory Leek Galette.   Made with a free-formed tender flakey crust enclosing a luscious melt in your mouth succulent filling. Leeks and kale marry with gruyere and mascarpone making the perfect balance of decadent and wholesome! The Galette dough is the secret here! #galette #savorygalette #tart #leeks

Savory Leek Galette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 21 reviews
  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 140 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours 5 minutes
  • Yield: 8 servings 1x
  • Category: main, vegetarian,
  • Method: Baked
  • Cuisine: European
  • Diet: Vegetarian

Description

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!


Ingredients

Units Scale

Rough Puff Pastry Dough:

  • 1 1/4 cups, 145 grams, all purpose flour
  • 1/4 cup, 26 grams, rye or wheat flour
  • 1 teaspoon sugar
  • 3/4 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
  • 1/4 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

Instructions

Rough Puff Pastry Dough  (allow 2 1/2 hours, can be made ahead)

  1. Pulse flours, sugar, and salt in food processor to mix.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Turn the short end toward you and repeat step 6 two more times.
  7. After the third turn fold the dough in half.  Refrigerate for one hour or up to 3 days.
  8. Rest the dough for 20 minutes at room temperature before rolling out.

Leek and Kale Filling and Galette Assembly 

  1. Set oven to 425 degrees.  If using a pizza stone or cast iron pan, place in the oven now while preheating.
  2. 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.
  3. Meanwhile in another bowl combine eggs, anchovy paste, dijon, lemon juice, salt, and black pepper.
  4. 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.
  5. Spread mascarpone cheese on the rolled out circle, all but the outer 2 inches.
  6. Lay filling and grated gruyere cheese on top of the mascarpone.
  7. Whisk together egg wash.  Brush the outside 2 inches of dough with the wash.
  8. Fold the outer 2 inches of dough in over the filling, overlapping dough every 2-3 inches gently pinching just enough to secure.
  9. Pour the seasoned beaten egg mixture evenly over the filling.
  10. Brush top of the crust with egg wash.
  11. 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.
  12. 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.

Nutrition

  • Serving Size: 8 pieces
  • Calories: 477
  • Sugar: 3.5 g
  • Sodium: 650.7 mg
  • Fat: 37 g
  • Saturated Fat: 21.6 g
  • Carbohydrates: 24.7 g
  • Fiber: 1.8 g
  • Protein: 11 g
  • Cholesterol: 143.8 mg

 

 

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Comments

  1. I have made this several times, both with the recipe dough and also with crescent roll dough. It’s excellent either way. (It’s really the filling that counts!) I’m vegetarian but my husband likes meat so I’ve added Morningstar Farms crumbles or sliced sausage links. He doesn’t usually like leftovers but we both take this for lunch the next day.

  2. I’m GF, can I make the dough with gluten free flour? any tips on that. Also think I might add some chanterelles to the leeks and kale.

    1. Hi Tamar, There is someone who commented that they used “Gluten Free All Purpose Flour (Bob’s Red Mill), mixed with 1/4 cup of cornmeal and it turned out very well.” Chanterelles sound yummy!

  3. Oh, so good. This was a great recipe. I did not make the dough as I had an extra puff pastry dough that I wanted to use. Had not made a galette before so I used a cast iron skill to bake it in. Will be brave next time and try as directed. Great flavor






  4. I thought this was superb. We cooked it earlier today adding some diced onions to sauté with the kale and leeks. It was savory and delicious. My wife doesn’t like kale but this, she “liked it all up” and asked for a second slice!






    1. Haha! Love it Chris. Thanks for the feedback and happy your wife enjoyed it too!

    1. Hi Jose, check out the Spring Green Vegan Frittata. You may be able to adapt that filling for the galette.

  5. This is another one of my favorite recipes, the leek is sublime with kale, tonight i am trying with spinach, so different taste I am sure (using leftovers) but i am also sure it will be fabulous.






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