The pastry base of this rustic recipe has a deliciously earthy flavour and is wholesome and sturdy enough for many other types of fillings. For example, in summer, you could substitute the kale for thinly sliced ripe tomatoes and zucchini, or in winter, the potato slices topped with caramelised onions. The possibilities are endless but as with pizza, take a less is more approach for the best results.
4 medium potatoes (Red or Purple skinned varieties), washed
180 g wholemeal self-raising flour
70 g buckwheat flour
200 g unsalted butter, diced
½ tsp salt
½ cup Greek Yoghurt
2 bunches curly kale
2 tbsp extra virgin olive oil
100 g fresh cow or goats curd cheese or drained ricotta
80 g unsalted butter
4 cloves garlic, thinly sliced
1 cup sage leaves
salt flakes & freshly cracked black pepper
- Using a mandolin, thinly slice the potatoes. Place in a bowl, cover with cold water.
- Place the flours, butter and salt in a food processor and pulse until the mixture resembles coarse breadcrumbs. Add the yoghurt and continue to pulse until the dough just begins to combine. Turn out onto a lightly floured work surface and gently compress the dough together into a flattened ball. Wrap in plastic film and refrigerate for 15 minutes.
- Bring a large pot of salted water to the boil. Strip the leafy part of the kale away from the central stem. Discard the stem and cook the leaves in the boiling salted water for 5 minutes until tender. Drain through a colander and run cold water through it to stop the cooking. Squeeze as much of the water out of the kale as possible.
- Drain the potato slices and evenly spread over a tea towel. Roll the tea up to extract as much moisture from the potato as possible.
- Preheat oven to 200 c.
- Roll the pastry out to a rough circle approximately 40 cm in diameter. Gently slide onto a large baking paper lined baking tray. Leaving a 5 cm border around the edge, evenly layer the potato slices over the pastry and then top with the kale. Fold the 5 cm border of pastry over the edge of the potato and kale. Drizzle with extra virgin olive before baking in the oven for 35 – 40 minutes until the pastry edges are golden, puffed & crispy.
- Heat the unsalted butter in a frying pan until nut brown and fry the garlic and sage leaves until golden and crispy. Place small spoonful’s of the fresh cheese over the top of the galette before spooning over the garlic and sage and serving with a little salt flakes & freshly cracked black pepper.