Sometimes I know I am going to fail.
Something happens and I try and fix it, but, gut reaction knows I should stop and start over again. Unfortunately, I usually don’t follow my instinct and trudge on as if I know everything will be fine. Almost as if stopping and restarting would be close enough to failure. Wasting is such an unfortunate possibility when it comes to creating recipes but for the longest time I’ve managed to mitigate it. I’ve learn to feel doughs, taste seasonings, and take my time in the kitchen. But really, that only takes you so far and failures will happen.
When I made this galette, I was off (and I knew it the second I started making the dough.) Yet, I didn’t stop. I thought it would be okay. To give you any indication, I was planning on making these as savory turnovers.
You may be wondering, how is she posting a recipe when it failed? That’s at least the saving grace of the whole thing. The filling? To die for. The crust? One that I’ve trusted for over a year.
So what happened?
I hurried. I took freshly milled flour (still warm) and attempted to make a crust with it. Any baker worth her (or his) weight knows that a pie crust needs all cold ingredients for the butter to stay intact and the dough to form perfectly.
But, I trudged on because frankly, this recipe is too good not to share. It’s a great way to use up kale (or spinach/chard) and the only failure with the recipe was not the recipe itself, but baker error.
We all (at least I’m assuming all) have off days. It’s these days that make us appreciate the good ones that much more.
Kale and Feta Galette
- 1 1/2 cup whole wheat pastry flour
- 1/4 teaspoon salt
- 8 tablespoons butter, chilled
- 2 oz cream cheese, chilled
- 1/4-1/2 cup of ice water
- 3 cups packed Kale, de-stemmed and shredded
- 1 tablespoon olive oil
- 1/2 cup green onions, diced
- 1 egg white
- 1 1/2 cup ricotta cheese
- 1/2 cup feta
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1 egg yolk
- 1 teaspoon water
- Preheat oven to 400˚.
- In a food processor (or a medium bowl) combine flour and salt for crust. Pulse (or cut) in butter. Once butter is mostly into small chunks, pulse (or cut) in cream cheese. (On a side note- I really love using a food processor to make this dough- less mess!) Once butter and cream cheese are in pea size pieces, pulse in 1/4 cup of water until dough begins to come together (adding a 1 tablespoon of water extra as needed.) Remove from food processor and shape into a disc (without handling the dough too much.) Wrap in plastic and place in refrigerator.
- While dough chills, heat olive oil over medium low heat. Add green onions and cook for 2-3 minutes. Reduce heat and add kale, continuing to cook until kale is partially wilted. Remove from heat.
- In a medium bowl, whip together ricotta cheese, feta, egg white, honey, and salt. Fold in kale mixture.
- On a lightly floured surface, roll the pie dough out to a 12-14″ circle and transfer to a baking sheet covered in parchment paper. Spread kale mixture evenly over pie crust, leaving approximately 2" boarder. Fold over the edges of the crust, pleating as needed to make and even circle.
- Combine the egg yolk/water and brush the outer edge of the crust.
- Bake galette until crust is golden brown and the cheese has puffed- somewhere between 35-45 minutes. Remove from oven and sprinkle with some of the greens from the green onions. Let cool slightly, cut into wedges and serve. This works well both warm and cold.