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Savory Vegetable Galette with Kale, Leeks, and Gruyère Recipe

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4 from 47 reviews

This savory vegetable galette features a flaky, buttery crust layered with a delicious filling of sautéed kale, leeks, garlic, fresh herbs, and melted Comté or Gruyère cheese. Anchovy paste and Dijon mustard add a subtle depth of flavor to the egg mixture poured over the filling, finishing the galette with a rich, creamy touch. Perfect for a rustic appetizer or light meal, this galette combines textures and tastes in a beautifully golden, hand-folded pastry.

Ingredients

For the Pastry:

  • 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)

For the 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
  • 1 cup (3-4 oz) Comté or Gruyère or Emmental cheese, shredded
  • ½ cup mascarpone cheese

For the 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

For the Egg Wash:

  • 1 egg
  • 1 tablespoon water

Instructions

  1. Mix Dry Ingredients: Pulse the all purpose flour, rye or wheat flour, sugar, and salt in a food processor until combined uniformly to begin forming the dough.
  2. Add Butter: Add the chilled butter pieces and pulse 3-4 times until the butter pieces are approximately the size of pinto beans. Transfer the mixture to a bowl and refrigerate for 15 minutes to keep it cold.
  3. Add Liquids: Remove the bowl from the fridge. Add the vinegar and ice water, then gently mix the dough just until it is evenly combined but remains somewhat craggy with dry flour bits visible.
  4. Form Dough Square: Turn the dough onto a piece of parchment or plastic wrap, shape it into a roughly 4 by 4-inch square, wrap it tightly, and refrigerate for 45 minutes to rest.
  5. Roll and Fold Dough: Roll the dough out into a 5 by 11-inch rectangle. Fold it widthwise into thirds like a business letter to create layers. Rotate the dough to place the short end toward you and repeat this folding process two more times, then fold the dough in half. Refrigerate for one hour or up to three days.
  6. Rest Dough: Allow the dough to rest at room temperature for 20 minutes before rolling out for the final time.
  7. Preheat Oven: Preheat oven to 425°F (220°C). If using a pizza stone or cast iron pan, place it in the oven to heat during preheating.
  8. Sauté Vegetables: In a skillet, heat olive oil and sauté kale, garlic, and leeks with ¼ teaspoon salt over medium heat for about 8 minutes until softened. Cover with a lid and let vegetables steam for 5-10 minutes until tender. Remove from heat and stir in fresh sage and parsley. Set aside.
  9. Prepare Egg Mixture: In a bowl, combine the beaten eggs, anchovy paste (or miso paste), Dijon mustard, lemon juice, salt, and black pepper. Mix until well blended.
  10. Roll Out Dough: Roll the rested dough on parchment paper to about 1/8 inch thickness and shape into a roughly 14-inch circle. Trim the edges with a sharp knife to allow the crust to puff.
  11. Assemble Galette: Spread the mascarpone cheese over the circle, leaving an outer 2-inch border. Evenly layer the sautéed vegetable filling and shredded cheese on top of the mascarpone.
  12. Brush and Fold Edges: Whisk the egg wash and brush on the exposed 2-inch dough border. Fold the border dough over the filling, overlapping every 2-3 inches, gently pinching to secure the folds.
  13. Apply Egg Mixture and Wash: Pour the seasoned beaten egg mixture evenly over the filling inside the crust. Brush the top crust with the remaining egg wash for a golden finish.
  14. Transfer Galette: Carefully lift the parchment with the galette and transfer it onto the preheated pizza stone, cast iron pan, or baking sheet. Use a pizza peel or cutting board to assist the transfer if needed.
  15. Bake: Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 25-35 minutes until the crust is puffed and golden brown.
  16. Cool and Serve: Allow the galette to cool for 20 minutes before slicing and serving for best texture and flavor.

Notes

  • Chilling the dough between folds helps develop flaky layers in the pastry.
  • Anchovy paste adds umami depth but can be substituted with miso paste for a vegetarian option.
  • Resting the dough at room temperature before rolling makes it easier to work with and prevents cracking.
  • Using a pizza stone or cast iron pan helps achieve a crispier crust.
  • Letting the galette cool before cutting prevents the filling from spilling and allows flavors to settle.
  • This recipe can be adapted with different leafy greens or cheeses based on preference.

Find it online: https://recipethrive.com/savory-vegetable-galette-with-kale-leeks-and-gruyere-recipe/