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Savory Vegetable Kale and Leek Galette with Mascarpone and Gruyère Recipe

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4.3 from 3 reviews

  • Author: Lea
  • Total Time: 1 hour 55 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Savory Vegetable Galette features a flaky, buttery crust layered with a tender kale and leek filling, complemented by aromatic herbs and creamy cheeses. Perfectly baked to a golden crisp, this elegant yet rustic French-style tart serves as a delicious appetizer or main dish for any occasion.

Ingredients

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)

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

Cheese and Seasoning Mix

  • 1 cup (3-4 oz) Comte or Gruyere or Emmental cheese, shredded
  • ½ cup mascarpone

Egg Mixture

  • 2 eggs, beaten
  • 1 teaspoon anchovy paste (optional, can substitute miso paste)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Egg Wash

  • 1 egg
  • 1 tablespoon water

Instructions

  1. Prepare Pastry Dough: Pulse flours, sugar, and salt in a food processor to combine evenly.
  2. Add Butter: Add chilled butter pieces and pulse 3-4 times until the butter pieces are about the size of pinto beans. Transfer the mixture to a bowl and refrigerate for 15 minutes to keep cold.
  3. Mix Dough: Remove the bowl from the fridge and add vinegar and ice water. Gently mix the dough until well distributed but still craggy, with some dry flour bits.
  4. Shape and Chill: Place the dough onto parchment or plastic wrap and form roughly a 4 x 4-inch square. Wrap tightly and refrigerate for 45 minutes.
  5. Roll and Fold Dough: Roll dough into a 5 x 11-inch rectangle, fold it into thirds widthwise like a letter to create layers. Rotate 90 degrees, roll out again, and repeat folding. Perform two more sets of rolling and folding, chilling 15 minutes between if dough softens. After final fold, fold in half and refrigerate for 1 hour or up to 3 days.
  6. Rest Dough: Allow dough to rest at room temperature for 20 minutes before rolling out.
  7. Preheat Oven and Prepare Filling: Preheat oven to 425°F (220°C). Place pizza stone or cast iron pan in oven if using. In a skillet, sauté kale, garlic, and leeks with olive oil and ¼ teaspoon salt over medium heat for about 8 minutes. Cover and cook off heat for 5-10 minutes until tender. Stir in sage and parsley and set aside.
  8. Mix Seasoned Egg Blend: In a bowl, combine beaten eggs, anchovy paste or miso, Dijon mustard, lemon juice, salt, and black pepper.
  9. Roll Out Dough: Roll dough on parchment paper to a 14-inch circle about 1/8 inch thick. Trim edges to help edges puff during baking.
  10. Assemble Galette: Spread mascarpone cheese over the dough, leaving 2 inches around the edge. Layer sautéed vegetable filling and shredded cheese evenly on top.
  11. Apply Egg Wash to Crust: Whisk together egg wash (egg and water) and brush the outer 2-inch border of the dough.
  12. Fold Edges: Fold the outer 2 inches of dough over the filling, overlapping and gently pinching every 2-3 inches to secure.
  13. Add Egg Mixture Over Filling: Pour the seasoned beaten egg mixture evenly over the vegetable and cheese filling.
  14. Brush Top Crust: Brush the exposed top crust with egg wash for a golden finish.
  15. Transfer to Oven: Carefully lift the parchment with galette and transfer to the hot pizza stone, cast iron skillet, or baking sheet.
  16. Bake: Bake at 425°F for 10 minutes, then reduce oven temperature to 375°F (190°C) and bake for an additional 25-35 minutes until the crust is puffed and golden brown.
  17. Cool and Serve: Let the galette cool for 20 minutes before slicing and serving.

Notes

  • If the dough becomes too soft during folding, chill for 15 minutes before continuing to maintain layers.
  • Anchovy paste can be omitted or substituted with miso paste for a vegetarian-friendly version.
  • Using a pizza stone or cast iron skillet helps achieve a crispier crust.
  • Ensure the edges of the dough are trimmed to allow proper puffing during baking.
  • Resting the dough at room temperature before rolling helps prevent cracking and tearing.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 40 minutes
  • Category: Savory Tart
  • Method: Baking
  • Cuisine: French

Find it online: https://recipesbylea.com/savory-vegetable-kale-and-leek-galette-with-mascarpone-and-gruyere-recipe/