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The farmer’s markets around here don’t usually get fully into the swing of things for a few weeks, but there are a few really good things you can get right now. Namely, greens, and baby ones at that, which are my favorite.
I picked up a bunch of kale this week, and probably got more than I needed. I ate some salads
, and a made a smoothie
or two, but after that I wanted something hot and comforting since we had yet another chilly day.
That’s where this kale galette comes in. It’s easy to put together, and tasty, and while it is still pie dough and cheese, I made the crust with wheat flour and used a lot of kale, so it’s got some nutrients. Putting it together is a breeze — the end result is a rustic, yet still impressive looking. Perfect for a weekend spring brunch.
Lemon Kale and Ricotta Galette
- 4 ounces cold, unsalted butter, frozen
- 1½ cups whole wheat flour
- 1 teaspoon kosher salt
- Ice cold water
- 1 tablespoon Ava Jane’s Kitchen Avocado Oil or olive oil
- 4 cloves garlic, minced
- 12 ounces kale, chopped
- Juice and zest of 1 lemon
- 2 cups ricotta cheese
- 1 egg
- ¼ cup grated Parmesan cheese
- 1 egg white
- Sea salt and fresh ground pepper, to taste
- Make the crust by grating the frozen butter on a box grater. Transfer to a bowl and add the flour and salt. Using your fingers, crumble the butter into the flour until it is mostly pea sized. Add ice water, a tablespoon at a time, and stir until it forms a stiff dough. Divide in half, pat into circles, and wrap in plastic wrap. Store in the fridge until filling is done.
- To make the filling, heat the oil in a heavy skillet over medium heat. Add the garlic and saute for about a minute. Add the kale, stir until wilted and add the lemon juice and zest. Turn off heat and stir in the ricotta, let cool, and stir in the egg. Season with salt and pepper.
- Preheat oven to 400 degrees. Line a large baking sheet with parchment. Take out one piece of the dough and roll it on a clean surface, to about ¼ inch thickness. Transfer to your baking sheet.
- Spread the kale filling on the crust, leaving about 2 inches around the edge. Fold it up, and sprinkle the cheese on the filling. Brush the egg white over the crust.
- Bake for 30-40 minutes, until cheese and crust are both browned. Remove from oven and slice into wedges before serving.