Sort ingredients
foodtesterr
QR Code
Listen
Pdf
Make the crust dough: In a bowl, pinch together the flour, butter, and salt with your fingertips until most of the big chunks of butter are flattened or broken up.
Incorporate the water into the flour until the mixture binds together and forms a rough ball (you may need to gently knead the ball to incorporate the last of the flour).
Form the dough into a ball, and then flatten into a disk. Wrap in plastic wrap and chill for 30 minutes.
Preheat the oven to 375°F (190°C). Line a baking sheet pan with parchment paper.
Make the filling: Heat a large skillet over medium heat. Add oil, onions, and garlic and cook until light brown and soft, about 2 minutes.
Stir in the kale and corn, and then cook until the kale is softened and wilted, about 3 minutes. Season with the chopped herbs, salt, and pepper. Allow kale/corn mixture to cool for 10 minutes. Stir in the feta cheese.
Make the galette: On a floured surface, roll the dough disk out to a circle about 12 inches (30-cm) in diameter. Place on a lined sheet pan.
Starting in center and spreading outwards, spread out the filling, leaving about 2 inches (5cm) of the outer rim of dough uncovered. Fold the edges of the dough over the filling. Brush the crust with heavy cream or egg wash.
Bake for about 50-60 minutes, or until the crust is golden. Serve warm or at room temperature.