Learn how to combine the hearty flavors of kale and potato in a delicious galette! This potato and kale galette is simple to put together, satisfying, and a great dish for holiday entertaining!
Galettes might look fancy, but they are really just what I like to call “lazy pies”, no need to break out a tart pan and create perfect edges. Simply roll out your dough, add the filling, and fold the edges over for a rustic treat. This impressive dish is beyond easy, and with our step-by-step guide, it is sure to impress your friends and family!
Many thanks to our favorite Lake Tahoe-based personal chef Andreya with Mortar Pestle Cooking. This is her delicious recipe, be sure to scroll down for all of the details!
Why we love this recipe:
Pie for dinner? What’s not to love about that!? This simply stunning rustic galette isn’t complicated to bring together, yet will impress anyone who has the chance to taste it!
This versatile dish can be eaten as a lunch, appetizer, side dish, or light dinner.
Tip: To make an even heartier meal add sausage or any pre-cooked meat to the filling.
Table of contents
Potato and Kale Galette Ingredients
- All-Purpose Flour: This is the base of the pastry dough.
- Lard or Duck Fat: You can make it dairy free by only using one of these fats for the dough. Make sure it’s chilled for the best results.
- Butter: You can use all butter if you don’t want to use lard or duck fat. Pick one with a higher butterfat content for a flakier and more flavorful crust. Make sure this is chilled as well.
- Egg: This is a binder to help hold the dry ingredients together.
- Cold Water: With pie dough, temperature matters, the colder the better.
- Sea Salt: Adds great flavor to the dough
- Kale: You can use any green or a mix like spinach, chard, or cabbage.
- Olive Oil: This is used to coat the pan while cooking your greens and to drizzle overtop the final galette.
- Lemon: You will use the zest to add some citrus flavor to the green mixture.
- Feta: Crumble a handful in with the greens to add a burst of flavor to the galette.
- Red Potato: Thinly slice them into ¼ ” rounds using a mandolin or a sharp knife.
- Sweet Potato: Peel and then repeat the same process for these potatoes as well.
- Chili Powder: Use your favorite chili powder and customize your favorite heat level by using more or less to taste.
Step-by-Step Instructions for Potato and Kale Galette
Galette Dough
- Preheat the oven to 400 degrees.
- Assemble the dry ingredients in a large bowl and use a pastry cutter or a fork to cut the lard/butter into the flour until fully incorporated. When you clump the flour mixture in your hand, it should hold firm.
- Add the egg and the water 1 tablespoon at a time until the ball comes together in a ball. Slowly add more water if it’s too dry to stick together.
- Pour out the dough onto a floured surface and knead it briefly to create a ball shape.
- Cover with plastic wrap or wax paper and put it in the fridge for at least 20 minutes up to overnight.
Galette Filling
- Make this while your dough is resting.
- Coat a large pan with olive oil and add the kale and a pinch of salt. Cook on high heat for 3-5 minutes until bright green and wilted.
- Remove the greens from the heat and add the lemon zest over top then let cool.
- Once cool enough to handle, squeeze the kale with your hands to remove some of the excess water.
- Add in the handful of crumbled feta and set aside.
- Slice the potatoes to ¼ inch thick using a mandolin or a sharp knife.
- Coat the red potatoes with olive oil and salt in a bowl.
- In a separate bowl, coat the sweet potatoes in olive oil, salt, and chili powder.
Assemble the Galette
- Roll out the chilled dough onto a floured surface to the desired size, about 12″ in diameter.
- Place the dough on a sheet pan or in an iron skillet.
- Layer the kale and feta mixture on the bottom, leaving a 2″ rim.
- Layer the sliced potatoes on top, alternating between the red and sweet in a concentric pattern.
- Fold the galette dough up around the potatoes, pinching each turn.
- Beat an egg in a small dish and brush it onto the dough. (you won’t use the whole egg)
- Sprinkle coarse sea salt around the rim and drizzle olive oil over the top of the potatoes.
- Cook it in the preheated oven for 20-30 minutes until the potatoes develop a little bit of a golden color and the potatoes are fully cooked. You can check the potatoes by sticking a toothpick in them to see if it slides easily through.
- Once cooked, let it rest and sprinkle some fresh cut thyme over the top. Let cool for 15 minutes before serving.
Tips for Success & FAQs
If you’ve never folded a galette before, you can look for tutorials showing the proper technique on youtube.
Short on time? You can use a pre-made pie crust instead of making one from scratch, we won’t tell!
Yes! You can choose to place the finished potato and kale galette into the freezer after assembling it and bake it at a later date.
You can use any of your favorite greens like spinach or chard. Maybe swap out the feta for some goat cheese and add sausage to make it an even heartier meal. Feel free to be creative!
Yes, you can use your favorite pie dough recipe or even a ready-made crust to save time.
Brush the interior of the crust with an egg white wash before adding the filling. The egg white creates a seal that prevents excess moisture from soaking into the crust.
More Recipes for you to Try
Now that you’ve mastered making a savory galette, try your hand at a sweet version! This apple galette would make the perfect dessert to pair with your potato and kale.
Did you end up with extra sweet potatoes you didn’t use? This paleo rosemary sweet potato hash is a great option for a healthy side another night.
Looking for a delicious main dish to complete dinner, nothing goes better with potatoes than steak!
The Recipe
Potato and Kale Galette
Ingredients
Galette Dough
- 2 c All Purpose Flour plus more for dusting
- 3 tbsp Lard or Duck Fat chilled and broken into small bits
- 3 tbsp Butter unsalted, sliced into 3 pieces
- 1 Egg
- ¼ c Cold Water
- Salt pinch
Galette Filling (make while dough is resting)
- 1 bunch Kale destemmed, chopped, washed
- ¼ c Olive Oil to coat pan
- Salt to taste
- Zest of 1 Lemon
- ½ c Crumbled Feta
- 2-3 Red Potatoes sliced into ¼” rounds
- 1 Sweet Potato peeled and sliced into ¼” rounds
- Olive Oil to coat potatoes
- 1-2 tsp Chili Powder
Instructions
Galette Dough
- Pre-heat the oven to 400 degrees
- Assemble the dry ingredients in a large bowl and use a pastry cutter or fork to work the lard and butter into the flour until pieces are incorporated. When you clump the flour mixture in your hand, it should hold form.
- Add the egg and the water 1 tbsp at a time and stir with a fork until the dough comes together in a ball. Slowly add more water if it is to dry to stick together.
- Pour out the dough onto a floured surface and knead briefly to bring in into a ball shape.
- Cover with plastic wrap or wax paper and put in the refrigerator for at least 20 minutes up to overnight.
Galette Filling
- While the dough is resting place the kale and a pinch of salt in a large pan with enough olive oil to fully coat the surface.
- Cook over high heat for about 3-5 minutes until the kale is bright green and wilted.
- Remove from the heat, add lemon zest over top, and once cool enough to handle squeeze the kale with your hands to remove some of the excess water.
- Add the crumbled feta to the kale
- Place the red potatoes in a bowl and coat them with olive oil and salt
- Place the sweet potatoes in another bowl and coat them with olive oil, salt, and chili powder to taste.
Assemble Galette
- Roll out the chilled dough onto a floured surface to the desired size (should be about 12" in diameter)
- Place in on a sheet pan or iron skillet.
- Layer the kale and feta mixture on the bottom, leaving about 2" rim that will be folded up around the galette.
- Layer the sliced potatoes on top, alternating between the red and sweet in a concentric pattern.
- Fold the galette dough up around the potatoes, pinching each turn.
- Beat 1 egg in a small dish and brush it onto the dough (you won't use the whole egg)
- Sprinkle coarse sea salt around the rim and drizzle olive oil over the top of the potatoes.
- Place into the preheated oven for 20-30 minutes until the potatoes develop a bit of golden brown color. You can also use a toothpick to see if it easily goes through the potatoes when pricked.
- Let it rest and sprinkle some cut thyme on the top, slice and serve after about 15 minutes of cooling.
