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!
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 lovable, 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.
Why You’ll Love This
- Flavor & texture! Savory and tangy flavor with creamy filling and a flaky, tender crust.
- Easy-to-make, delicious dough. The “rough puff” dough is quick and easy!
- Simple and fun to prepare. Comes together easily and is very rewarding!
- Perfect for special occasions! An impressive, flavorful dish to bring to parties and holidays.
- Spring flavor! Use fresh, seasonal kale and leeks for a taste of spring!
Ingredients
- Kale: Lacinato works perfectly for this, or use curly kale, or even swiss chard.
- Leeks and garlic: Add aromatic, savory depth. Be sure to clean the leeks well!
- Fresh herbs: Sage and parsley leaves add earthy, herbal flavor. A garnish of fresh thyme is lovely too.
- Eggs: 2 eggs for the galette and 1 for the egg wash.
- Anchovy paste: Optional, or you can sub white miso paste.
- Dijon mustard and lemon juice give the galette a distinct tangy flavor.
- Cheese: Comte, Gruyere, or Emmental cheese, grated by hand. You will also need mascarpone.
- Flours: All purpose flour and rye or wheat flour. The dough must be chilled before using!
- Unsalted butter: Cut and very cold!
- Sugar: Gives the dough subtle sweetness, which complements the savory galette perfectly.
- Vinegar: Use white or apple cider vinegar.
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?
- It is not as difficult as you may think and it will elevate the overall dish.
- It makes a perfectly flaky crust for tarts, galettes, and other delicacies.
- 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
Step 1: Pulse. Add chilled flours, sugar, and salt to food processor and mix.
Step 2: Add chilled butter and pulse 3-4 times until butter is pinto bean-sized. Transfer mixture to a cold bowl and refrigerate for 15 minutes.
Step 3: Add vinegar and ice water. Remove bowl from the fridge and add vinegar and ice water. Vinegar helps tenderize the dough by inhibiting gluten development and keeps the dough from oxidizing and turning gray. Gently mix until distributed, just a couple of stirs. VERY important not to over mix. It will be craggy with some dry flour bits.
Step 4: Prep dough. Dump dough onto parchment or plastic wrap.
Form dough together into a 4 x 4-inch square. Wrap and place in the fridge for 45 minutes. During the time the flour will begin to hydrate.
Step 5: Roll out and fold. Roll the dough into a rectangle, approximately 5 x 11 inches. Let it be cracky and rough.
Fold the pastry in thirds widthwise (like a business letter), resulting in 3 layers of dough.
Square up the sides and ends with a bench scraper by just lightly tapping in.
Step 6: Turn and repeat. Turn the short end toward you and repeat the step above two more times.
Step 7: Refrigerate. After the third turn, fold the dough in half and place in the fridge for 1 hour or up to 3 days. Or freeze for 1 month!
Step 8: Rest. When ready to use, let the dough rest at room temp for 20 minutes before rolling out.
How to roll out Galette Dough (Simplified!)
- Roll: Roll the dough out to a 5 x 11-inch rectangle.
- Fold: Letter fold the dough.
- Repeat: Turn short side toward you and repeat this 2 more times.
How to make Savory Leek Galette
Preheat oven to 425F. If using a pizza stone or cast iron pan, place in the oven.
Step 1: Sauté. Warm oil in a large skillet over medium, adding kale, garlic, and leeks with 1/4 teaspoon kosher salt. Sauté 8 minutes, then turn off heat and cover with lid for 5-10 minutes until tender. Add sage and parsley.
Step 2: Mix eggs, anchovy paste, dijon, lemon juice, salt, and pepper in a bowl.
Step 3: Roll dough. Roll out the dough on parchment paper to 1/8-inch thick in an approximate 14-inch circle. Trim edges with a sharp knife to allow them to puff up.
Step 4: Add mascarpone. Spread mascarpone onto the circle, leaving an empty 2-inch border.
Step 5: Add filling and cheese. Lay the filling and grated gruyere on top of the mascarpone.
Step 6: Add egg wash. Whisk together the large egg and water to create a wash and brush the outside 2 inches of the dough.
Step 7: Fold. Fold the outer 2 inches of dough in over the filling, overlapping dough every 2-3 inches, gently pinching to secure. Be careful not to press into the filling—no need to be too fussy it’ll puff up when it bakes losing a lot of the definition.
Step 8: Add seasoned egg mixture by pouring over top of the filling. Brush the top of the crust with additional egg wash.
Step 9: Transfer to stone, cast iron, or baking sheet. Lift the parchment and galette to carefully transfer. Sliding onto a pizza peel or cutting board can help.
Step 10: Bake. Bake 10 minutes, then turn heat to 375F and bake 25-35 minutes. When it comes out it will be puffed up and gloriously fragrant and golden brown! Cool 20 minutes. Serve warm or at room temperature.
Ways to Enjoy This Savory Galette
As a main course, serve the savory galette like quiche for brunch or lunch with a hearty leafy green salad, like Little Gem Salad or Spring Greens. Also makes a lovely appetizer!
Expert Tips
- Make the puff pastry in advance: Freeze rough puff pastry dough up to one month, thawing completely before using.
- 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.
- Switch up the toppings: Make a mushroom galette with mixed mushrooms, or craft your own delicious savory galette using caramelized onions, peas, or small broccoli florets! For the fall, make a butternut squash galette. For summer use fresh tomatoes and spinach!
- Try it with different cheeses: Anything goes here! Top with crumbled feta cheese and sprinkle with parmesan cheese. Instead of mascarpone, try ricotta cheese.
FAQs
Pies are prepared and baked in a slope-sided baking dish with pie crust or pie dough, whereas galettes are totally free form and rustic! Galettes can be considered a sort of free-form pie.
In order to get a perfectly crisp bottom, place a pizza stone or cast iron in the oven while it preheats. Transfer the galette on parchment to this preheated surface. This isn’t essential, but can help ensure the bottom stays nice and crisp.
You can serve this Savory Galette warm or at room temperature, whichever you prefer!
Meal Prep & Storage
You can prep the rough puff dough in advance, freezing it for up to 1 month. Thaw in the refrigerator overnight before using.
This galette is best enjoyed right away, however you can store in the refrigerator for up to 3 days in an airtight container. Reheat in a 350F until warm all the way through.
More recipes you may enjoy
Hope you enjoy this Savory Galette recipe! Let us know what you think in the comments below and show us your beautiful galettes on Instagram.
xoxo
Savory Leek Galette | Video!
Savory Leek Galette
- 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
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)
- Pulse flours, sugar, and salt in food processor to mix.
- 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.
- 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.
- 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.
- 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.
- Turn the short end toward you and repeat step 6 two more times.
- After the third turn fold the dough in half. Refrigerate for one hour or up to 3 days.
- Rest the dough for 20 minutes at room temperature before rolling out.
Leek and Kale Filling and Galette Assembly
- Set oven to 425 degrees. If using a pizza stone or cast iron pan, place in the oven now while preheating.
- 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.
- Meanwhile in another bowl combine eggs, anchovy paste, dijon, lemon juice, salt, and black pepper.
- 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.
- Spread mascarpone cheese on the rolled out circle, all but the outer 2 inches.
- Lay filling and grated gruyere cheese on top of the mascarpone.
- Whisk together egg wash. Brush the outside 2 inches of dough with the wash.
- Fold the outer 2 inches of dough in over the filling, overlapping dough every 2-3 inches gently pinching just enough to secure.
- Pour the seasoned beaten egg mixture evenly over the filling.
- Brush top of the crust with egg wash.
- 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.
- 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
This is without a doubt the best galette I ever made. All of us loved it, even my younger kids who aren’t such fans of mascarpone or kale. I omitted the miso and anchovy paste and I only needed to bake it for 20 minutes at 400. Yum!!!
So glad you all enjoyed!
one of my go-to recipes! I absolutely love it. Tasty and my spouse loves it too. Best way to eat your veggies!
So glad to hear this!
We loved everything about this recipe! Used puff pastry. Thank you!
Great to hear this Karla!
Sylvia, love this recipe. What is your suggestion for reheating instructions? Thanks! Another winner!
350F for about 10 minutes. To crisp up the crust, preheat a pan in the oven while it heats up and then place the galette pieces on the hot pan and back into the oven.
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.
Great to hear Aubrey!
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.
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!
thank you, I will try this.
Hi, this looks delicious. Would you still add the vinagar if you are doing a GF version of the dough?
You could leave that out!
Excellent!
Great to hear Pia!
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
Glad it worked out Peg!
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!
Haha! Love it Chris. Thanks for the feedback and happy your wife enjoyed it too!
It looks sooooo great. Can it be veganized?
Hi Jose, check out the Spring Green Vegan Frittata. You may be able to adapt that filling for the galette.
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.
Thanks Genevieve, I love this one too. Spinach will be so yummy!