Imagine a flaky, buttery crust wrapped around a vibrant filling of sautéed leeks, kale, and Gruyère cheese, all baked to perfection in the oven. This savory galette is a delightful fusion of earthy flavors and textures, perfect for any occasion. The leeks and kale add a depth of flavor reminiscent of the countryside, while the Gruyère cheese provides a rich, creamy element. This dish is not only delicious but also visually appealing, making it a great addition to any dinner party or family gathering.

Ingredients:

• 1 1/4 cups (145 grams) all-purpose flour
• 1/4 cup (26 grams) rye or wheat flour
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 10 tablespoons (140 grams) unsalted butter, very cold and cut into small pieces
• 1 egg, beaten for egg wash
• 1/4 cup (60 grams) mascarpone cheese
• 1 cup (115 grams) grated Gruyère cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup (115 grams) kale, chopped (Lacinato, curly, or Swiss chard work well)
• 2 leeks, cleaned and chopped (white and light green parts)
• 2 tablespoons fresh sage leaves, chopped
• 2 tablespoons fresh parsley leaves, chopped
• 1 tablespoon anchovy paste (optional)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Fresh thyme for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). If using a pizza stone or cast iron pan, place it in the oven.

2. Sauté the Kale and Leeks: In a large skillet, warm the olive oil over medium heat. Add the kale, garlic, and leeks with 1/4 teaspoon kosher salt. Sauté for 8 minutes, then turn off the heat and cover with a lid for 5-10 minutes until tender. Add the chopped sage and parsley.

3. Mix the Egg Mixture: In a bowl, combine the beaten egg, anchovy paste (if using), Dijon mustard, lemon juice, salt, and pepper. Mix well.

4. Roll Out the Dough: On parchment paper, roll out the dough to a 1/8-inch thickness in an approximate 14-inch circle. Trim the edges with a sharp knife to allow them to puff up.

5. Add Mascarpone: Spread the mascarpone cheese onto the dough circle, leaving an empty 2-inch border.

6. Add Filling and Cheese: Lay the sautéed kale and leek mixture on top of the mascarpone, followed by the grated Gruyère cheese.

7. Add Egg Wash: Whisk together the large egg and water to create a wash. Brush the outside 2 inches of the dough with the egg wash.

8. Fold the Dough: Fold the outer 2 inches of dough in over the filling, overlapping dough every 2-3 inches. Gently pinch to secure, being careful not to press into the filling.

9. Add Seasoned Egg Mixture: Pour the egg mixture over the filling and brush the top of the crust with additional egg wash.

10. Transfer to Baking Surface: Carefully lift the parchment and galette to transfer it to a pizza peel or cutting board. If using a pizza stone or cast iron pan, slide it onto the preheated surface.

11. Bake: Bake for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 25-35 minutes. The galette should be puffed up and golden brown.

12. Cool and Serve: Let the galette cool for 20 minutes before serving warm or at room temperature. Garnish with fresh thyme leaves for added flavor and visual appeal.

Top Tips:

• Make Puff Pastry in Advance: Freeze rough puff pastry dough up to one month and thaw completely before using.
• Better Bottom Crust: Bake on a preheated pizza stone or cast iron pan for a crispy bottom crust.
• Garnish with Leek Rounds: Brush thin slices of leeks with oil and sear for about 4-5 minutes on a hot pan. Arrange on top of the baked galette.
• Switch Up Toppings: Use caramelized onions, peas, or small broccoli florets for different fillings.
• Try Different Cheeses: Top with crumbled feta cheese and sprinkle with parmesan cheese instead of Gruyère.
• Experiment with Herbs: Add fresh rosemary or thyme for an extra layer of flavor.

Variations:

• Mushroom Galette: Use mixed mushrooms sautéed with garlic and onions.
• Butternut Squash Galette: Add roasted butternut squash to the filling.
• Spinach and Artichoke Galette: Mix cooked spinach with artichoke hearts and Parmesan cheese.
• Sausage and Sage Galette: Add cooked sausage and chopped sage leaves to the filling.
• Tomato Galette: Layer sliced tomatoes with goat cheese and basil leaves.
• Leek and Potato Galette: Add diced potatoes to the filling for a hearty twist.

Nutritional Guide:

Additional Nutritional Notes:
This savory galette is rich in fiber and protein from the kale and Gruyère cheese. The unsalted butter adds a touch of indulgence, while the egg wash provides a golden-brown crust. The dish is relatively low in carbohydrates, making it a balanced option for those looking for a satisfying meal without excessive sugar or refined carbs. Enjoy the delightful combination of flavors and textures in this delicious savory galette