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

  • 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

Scale

Rough Puff Pastry Dough:

  • 1 ¼ cups, 145 grams, all purpose flour
  • ¼ cup, 26 grams, rye or wheat flour
  • 1 teaspoon sugar
  • ¾ 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
  • ¼ 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

Keywords: galette recipe, savory galette recipe, galette dough, leek galette, galette recipe savory, best galette dough, rough pastry dough

 

 

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Comments

  1. Love this recipe. I made it a couple of times last year when first published and my immediate family loved it. I’m planning a big weekend party and was wondering if I could make components ahead of time and compose it more like a tubular stromboli? it wouldn’t be as pretty but I could slice up as an app and it might go farther (26 people for 5 days). I’m looking for good ideas for make ahead apps, meals etc. for big crowds, while still keeping it yummy and somewhat healthy. Would love your thoughts on this or any other?
    Big fan for years and so happy there is now a recipe box! I can retire my yellow Sylvia file folder.

    1. I love this idea Diana. I would think you could make the filling a day or two ahead, I might still keep the egg mixture and the grated cheese separate and then fold them together just before covering with the dough. I would be concerned that the interior dough would not bake fully, I wouldn’t make too much of a spiraled roll. An extra egg could help hold the filling all together. Let us know how it works!

  2. Thanks for the recipe. Couldn’t find kale so used broccoli instead and added some smoked salmon as well. Turned out very well, there was just a little too much filling (I guess that was the broccoli’s fault).

  3. Made this for dinner and it was totally amazing. I nearly doubled the amount of filling (the stirred fried greens part) just because I had the ingredients, but everything still fit with the same amount of pie crust dough – it was just that the edges didn’t fold over as much as a result which I was ok with. I also used collard and chard instead of kale because that’s what I had. A 12-in cast iron pan was perfect for the job.

  4. Made this and it was a huge hit. Is it possible to assemble in advance and refrigerate for a day before putting into the oven? I am hoping to serve on Christmas Eve but the work today.

    1. Hi Jackie, Not having tried making ahead of time, I would put it all together excluding the egg mixture and store in the fridge and then pour the egg mixture over just before baking.

  5. Well, I’ll try the crust again, heating the pan first. It could be my oven too, which does not always cook anywhere near the temperature it says. I think I have an oven thermometer buried somewhere! Most things I cook are just not that critical temperature wise. Thanks for your advice!

  6. I sent my husband to the store for gruyere and he came back with gorgonzola. I thought a cup of that would be way too strong, so I used 1/4 c of the gorgonzola and supplemented with 3/4 c mozzarella. It ended up with a hint of blue cheese flavor. I noticed the mascarpone, which I’ve never had before, is an extremely bland cheese (and at my store, I had to buy a pint). Would substituting regular cream cheese work or would it melt too easily?

    It took longer than the recommended time for the pastry to brown at all, and the total “puffing” was minimal. Did I do something wrong? I did cut the edges with a sharp knife as recommended. The extra 10 min or so to brown at all meant the filling was a little overcooked. However, it all still tasted good.

    1. Hi Marijke, Cream cheese would work! Mascarpone is smoother and richer ( often used in Italian desserts like tiramisu). Cream cheese will add a nice tang, it is a good replacement!

      Did you use the egg wash on the crust? Not over working the dough in the initial mixing and keeping the butter chunks bigger, bean size, helps create more raised dough layers. Also were you able to bake on a preheated pan or pizza stone?

      1. I make a lot of pies (used to sell them to a health food restaurant), so I don’t think I overworked the dough, and the butter size seemed reasonable; I could try making them larger. Yes to the egg wash. I did not use a preheated pan though (I was making something else at the same time and didn’t realize until that one was ready that the preheated pan went for this!). I baked it on the parchment paper which I put in a cast iron skillet into the oven.

        1. mmmm…I love pie and that you are so experienced! I am sorry, I’m not sure what happened with your pastry crust. Next time you could play around with your own pie crust making it more of a galette? or small tart?

  7. We don’t currently have a food processor while living abroad. (We’re military and only here for a few years and I didn’t want to replace my whole kitchen.) Can I use a pastry cutter to make the dough? I’d love to use my starter for this.

    1. Yes Elsa, use a pastry cutter! You mean your sourdough starter? I have not played around with that but maybe you could use a tablespoon mixed in with the water? It would give lovely flavor but not sure if it would effect the texture.

  8. Just made this and absolutely loved it, the pastry was so lovely and flakey and a wonderful filling….. will make again many times now I know how to do it! Thank you for your recipes – I look forward to looking thru the new ones each Saturday!

  9. Hello Sylvia,
    I making this tonight for dinner and don’t think I’ll have time to make the dough. Please let me know if I can use store bought puff pastry as a substitute. If so would I use two sheets?

    Thanks Wendy

  10. Help! I’m very confused by your flour measurements for the puff pastry. I use weights for all of my baking. According to the weights used at the King Arthur Baking Company (my gold standard for all things baking) white flour weighs 4.25 oz.(120 gm)/cup and rye weighs 3 5/8 oz.(103 gm)/cup. That comes out to almost 1 1/2 cups of white and 3/4 cup of rye.
    That’s significantly different from the volume measurements given in your recipe, especially for the rye. Which is it?

      1. Thanks Tonia! I went ahead and made it using a different rye crust recipe and leeks, kale and garlic fresh from my garden as well as eggs from our chickens. It’s fabulous! Great flavors. My family loved it. Can’t wait to make it again using the provided crust recipe now that the confusion has been resolved! 😊

        1. Oh good! Love it with all your garden goodies and fresh eggs, doesn’t get much better then that!

  11. I have made this recipe as written and then with frozen puff pastry. Both were delish! For me, I am not sure the extra time/work of making the rough puff makes enough of a difference but it was fun to do it once? I LOVE the filling!!! Sometimes I add a little bit of minced preserved lemon for an extra flavor punch. Thanks for another great recipe.

  12. Made the Leek and Kale Galette last night for dinner not only was it easy and enjoyable to make but it tasted absolutely delicious … the whole family enjoyed it.
    I served it with the Arugula Basil and Blackberry salad which was also amazing … not a thing left on anyone’s plate ! I’m loving your blog … thank you !

  13. I am so impressed w the crust! I have made puff pastry and it’s so labor and time consuming I always just buy frozen. This crust is awesome! I made the recipe as written except I added thin slices of potato into the kale/leek mixture while it rested off heat
    Great!

  14. Tasty flavor combination! I made this today and changed the crust recipe to work entirely with whole wheat einkorn flour. Will definitely make again.

  15. Have made this twice now with a frozen, gluten free pie crust, and although it’s a bit of a stretch from the original galette recipe, it is still incredibly flavorful and delicious. Great for leftovers as well, since the recipe is enough for 2 pies.

  16. It looks delicious. Would gluten-free free flour work with this recipe and if so can you recommend one?
    Should it be garbanzo, rice or potato based?

    1. I should think so? I haven’t tried it though. I may stick to a gluten-free flour blend. Let us know what you try!

      1. I used Gluten Free All Purpose Flour (Bob’s Red Mill), mixed with 1/4 cup of cornmeal and it turned out very well. Will definitely make it again. Thank you

  17. I made this today and WOW!
    It turned out so delicious.
    Thank you so much for this amazing blog that you are sharing. Really appreciate you.

  18. I made this yesterday with readymade vegan puff and it’s delicious! I was pretty careless and it still turned out great—I didn’t notice the miso wasn’t mixed into the egg mixture until I’d poured it out, and 1/4 of the egg liquid also dripped out of the galette.