Savory Galette with Leeks & Kale

 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 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!

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.

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.

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

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.

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.

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.

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

Let it be cracky and rough.

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

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

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

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

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

Chop up the leeks, garlic and kale.

Saute them with olive oil.  Set aside when tender.

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

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

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

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 the outside 2 inches with egg wash.

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.

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.

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

Serve warm or at room temperature.

More recipes you may enjoy

• How to make Quiche!
• Asparagus Tart with Chives, Tarragon and Gruyere
• Vegan Pot Pie with Spring Vegetables
• Vegan Pot Pie with Roasted Butternut, Lentils and Kale
• Spanakopita Pie
• Mushroom Wellington with Rosemary and Pecans

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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