We’re nearly into December and the urge to curl up with a hot drink and some comfort food has hit me hard this year. Anyone else? Oh good, I’m glad I’m not alone! Time for a Mushroom & Kale Galette. If you’re reading the title and wondering what the heck a Galette is. And saying to yourself “Liza that just looks like a lazy pie.” Then congrats! It’s totally a lazy pie! Well, to be more precise is a rustic French country pie. These tasty and easy pies can be sweet or savoury. And are usually just packed full of whatever seasonal food you’ve got on hand. Making them the perfect contestant for the “I’m lazy and cold but also want to eat half a pie all to myself” contest.
Jump to Recipe
You start the same way as with any pie, by making your dough. For for a mushroom & kale galette, since it’s much more rustic in appearance, don’t panic about your dough being perfect. If anything, you want it to be a bit more crumbly. Random chunks of butter are fine, it doesn’t really need to hold a shape, and you don’t need to roll it out into a perfect circle. If you haven’t checked out my post on pie doughs, hop over to here and grab that recipe. I make mine in a food processor which speeds up this process even more. So if you’ve got one of those I’d recommend that technique.
Next you can make up your fillings. For this mushroom & kale galette we’re going to sauté some shallots, mushrooms, kale, garlic and a touch of bacon. (Omit for a yummy vegetarian option!) in a bit of butter. You want everything to get a bit of colour. I throw in some chili flakes for an extra warming bit of deliciousness.
All of that is going to sit on top of some herby whipped goat cheese, and thinly sliced, par roasted, potatoes. Par roasting the potatoes insures that they are nice and soft when you serve. But if you really don’t have time or simply don’t feel like it go ahead and skip it. You will need to leave your galette in the oven for a few minutes longer. In sweet galette, it’s also a good idea to put down a bit of a base to hold all of the yummy fillings, but I’ll touch on that a bit more in another post. For this one, the cheese and potatoes make up a lovely, creamy support for your mushrooms.
Once you’ve rolled out your dough to a rough circle, spread the cheese in a circle in the middle. Top it with the potatoes followed by the mushroom mix.
Then fold up the sides of the dough around the outside, brush with egg wash and bake.
I find these very hard not to just eat all in one day. Seriously, they test my will power. They’re crisp on the outside, and intensely flavourful on the inside. They really are the perfect way to warm up on cold days.
Mushroom & Kale Galette
Ingredients
- 1 Recipe for Savoury Pie Dough Link Below
- 125 g Soft Goat Cheese
- 3 tbsp Olive Oil
- 1 tsp each; Oregano, Thyme, Sage, Salt and Pepper dried
- 1 medium Yukon Gold Potato
- 1 tbsp Butter
- 1 tbsp Olive oil
- 500 g Mushrooms, Sliced use your favourite kinds
- 2 cloves Garlic
- 2 slices Good Bacon Omit for vegetarian
- 2 large Kale Leaves roughly chopped
- 1 Shallot diced finely
- 1 tsp chili flakes optional, but delicious
- 2-3 tbsp Good Quality Honey for drizzling
- 1 Egg for an egg wash
Instructions
- Prepare your pie dough and rest it in the fridge. Heat your oven to 400F.
- Whip together the goat cheese, 3 tbsps Olive oil, oregano, thyme and sage in a bowl and set aside.
- Thinly slice the potato. Toss with some olive oil, salt and pepper. Spread the slices out on a lined baking sheet and bake for 8-10 minutes, until soft and lightly coloured.
- Lower the oven temp to 375F
- While the potatoes par roast, prepare your mushroom filling. Heat a large skillet over medium heat. Cook the bacon for about 5-6 minutes. It doesn't need to be super crisp, just fully cooked. Remove the bacon from the pan. Pour off all but about 1 tbsp of fat.
- Add the last tbsp of olive oil and butter into the pan and allow the pan to come back to heat. Add the mushrooms, shallots and garlic. Cook for a good 7-10 minutes. You want the mushrooms to release all their liquid, and take on some good colour. Lower the heat if the shallots and garlic are getting too much colour, and add more fat if the pan is drying out.
- About 2 minutes before your mushrooms look done, add the chopped kale, and chili flakes. Cook until the kale has wilted slightly. Season with salt and pepper to your tastes. Remove from the heat and stir in the bacon.
- You want everything to be slightly cooled before adding it to your dough.
- Roll the dough into a rough circle about 12 inches across. Transfer the dough onto a lined baking sheet before filling it. Leaving about 2 inches of space around the outside, spread the goat cheese in a large circle in the center of the dough.
- Cover that layer in a layer of potato slices, slightly over lapping each other. Top the potatoes with the mushroom kale mixture.
- Fold the dough up around the edges of the filling, pleating it as you go around. You should have a small section in the center that isn't covered by your dough. Brush the dough all over with egg wash or melted butter. Bake at 375F for 20-30 minutes. If you didn't par roast your potatoes that will extend your baking time by about 10-15minutes.
- Remove from the oven and drizzle all over with honey. Serve
LizaLeigh
