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.

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.

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.