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Happy weekend!! We are still busy over here with getting settled in. I know Ken and I will be utterly happy when we don't have to do anything extra to do...just a normal day-to-day routine plus our dates on the weekends. We will at least be on more of a schedule this coming week, as our kiddos start at their new school! And I've managed to get on a bit of a schedule with work, with just a few extra things on my to-do. I hope you all have a good weekend and enjoy some of my favorite links from the week. Grab a cup of coffee and sit back and relax. Image via Chevrons & Eclairs.

Meatless Monday: Rustic Rosemary Potato and Kale Galette


I don't think savory pies get enough attention in America. Sure we love our chicken pot pie, but there are so many other possibilities. By starting with ingredients as simple as caramelized onions or browned beef, you're well on your way to gourmet savory tart. For my Rosemary Potato and Kale savory pie, I forego the pie pan to create a rustic galette. I'm usually all for swapping out fresh ingredient for a quicker, cheaper option, but with a simple recipe like this rosemary galette, all of the flavor is in the fresh quality ingredients, especially the fresh rosemary. In the interest of saving time, however, I did use a refrigerated premade pie crust. If you want to make that for scratch, simply use half this recipe or make both 9-inch round and freeze one for later.

Ingredients (for a two-crust pie or 2 single-crust pies):
-2 & 1/2 C all purpose flour (can substitute with all purpose gluten-free flour)
-1 C (2 sticks) lard, butter or shortening~cut up into small cubes
-1 tsp salt
-6 to 8 TBSP ice cold water



Step 1: Preheat oven to 425 F. Prep the ingredients by thinly slicing the potatoes, chopping the onion, cleaning the greens, mincing the garlic, and chopping the onion. Sautee the onion and garlic in olive oil on medium-high heat, adding the kale on top. After the onion has browned a little, add the lemon juice, the rosemary leaves (not the whole sprig), and a sprinkling of salt and pepper. Reserve a little of the rosemary to sprinkle on top of the galette. Stir occasionally and let cook on medium heat until the kale cooks down and becomes dark green.

Step 2: Place a 9 inch round crust on a shallow baking sheet. Start with a layer of the red potato slices in the center of the crust, leaving several inches so you can fold the edges up. Sprinkle with salt and pepper, then add about half of the kale and onion mixture then top with the remaining potato slices and sprinkle with salt and pepper.

Step 3: Starting on one side of the galette, pull the outside edge of the crust towards the center. Take another edge of crust right next to the folded portion and pull that inwards and press down, creating a fold (pictured above). Do that all the way around then baste with olive oil and garnish the top of the galette with the remaining rosemary leaves and a light sprinkling of coarse salt and cracked pepper (salt and pepper is optional). Gently press the ones over the crust so they'll bake into the pie crust.

Step 4: Bake at 425 for about 15 minutes to give the crust a good start, then turn the oven down to 350 F and bake 25 to 30 minutes or until the crust is a golden brown and the potato slices on top have crisped.


Last Time on Meatless Monday: Spaghetti with Sweet Pea & Parmesan

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Comments

  1. I've never tried kale, but my parents like it.

    ReplyDelete
  2. I wish I were a good cook. I think I'd love this!

    ReplyDelete

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