It's starting to feel a lot like fall with cool, crisp mornings. I absolutely love this weather and all of the food and clothes that come with it :) To celebrate it being fall, I decided to make a Kale and Roasted Corn Galete, which was out of this world. I was amazed that my dearest husband loved it as much as I did as it was all veggies including two huge bunches of kale.....As he claims, "I tricked him into eating more veggies by serving it with dough!" At any rate, here's my modified version of the receipe.
Kale and Roasted Corn Galete
Ingredients
- Dough
- 2 cups flour
- 1 stick of cold, unsalted butter
- 1 teaspoon salt
- 1/4 cup cold water
- Heavy cream for brushing the crust
- Filling
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 large bunches of kale, de-stemmed and chopped
- 1 bag frozen Trader Joe's roasted corn
- 6 oz. crumbled feta cheese
Directions
- In a food processor, pulse the flour, butter pieces, and salt a few times until the mixture is crumbly. Then add the egg and water and pulse until the dough comes together. I made one large galete instead of making two smaller ones. To do this, make the dough into disks and chill in the refrigerator for about 30 minutes.
- Preheat the oven to 400 degrees (I bumped up the temperature from 375).
- Heat a large skillet with a lid. Add olive oil, onion, garlic, kale, and corn. Cook for about 10 - 15 minutes or until the kale is wilted. I closed the lid a few times during the process to allow the steam to help wilt the kale. Once cooked, remove the pan from the heat and let cool for 15 minutes.
- Once the veggies are cooled, mix in the feta cheese.
- On a floured surface, roll the dough into one large disk and place the disk on a lined sheet pan.
- Pour the mixture into the center of the disk and spreading the mixture to the outer edges, leaving about 1.5 inches of the outer rim of the dough uncovered. (You will likely have extra filling. I saved ours for leftovers for tonight!) Fold the edges of the dough over the filling. Brush the crust with heavy cream.
- Bake for about 30 minutes, or until the crust is golden brown. Serve warm or at room temperature.
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