Summer hasn’t left yet and we’re still squeezing out the best of the season, or what’s still left of it before all the pumpkins arrive. Speaking of pumpkins, have you seen all the new pumpkin recipes out there? Pinterest is inundated with them and we’re still boycotting anything that has to do with holiday-ish or fall-ish dishes. Goodness, it’ll still be a while before you see us posting pumpkins. Or at least a few weeks. Or until we run out of corn at the markets!
Until then, we’ve been working heavily on Thanksgiving shoots. How ironic that in our personal lives we don’t want to have anything to do with a pumpkin, yet our studio was filled with turkeys, pumpkin pies, pecan pies and all the cranberry/stuffing/gravy you can eat. Seriously, we had enough Thanksgiving food to feed a block party in September. Here’s a picture of what we were drilled with last week. Now you can see why we’re still clinging on to Summer corn and anything that resembles August sunshine.
To fulfill our continuous Summer cravings, we gathered some of the many leftover vegetables and ingredients in the fridge. The nice thing about our shoots is that we have leftovers to cook and share with so we’re never without a home cooked meal, post-shoot.
Four leftover ears of corn, check. Is there kale in the fridge? yes! and how about cheese? Feta came to the rescue.
Between those three ingredients, some fresh dill and the wonderful combo of butter, flour and eggs we made a satisfying lunch of kale, corn and feta galette.
The inspiration for this savory galette came from sifting through our Bountiful cookbook (yes! we have our hands on a review copy). In our cookbook we have another savory galette (buy the book and you’ll find out 😉 ) and as we were perusing through the recipe, a craving creeps on us for a savory galette again. So thanks to that trio of leftover ingredients in the fridge, lunch was served.
Sweet galettes are always a treasure during Summer. I mean, it’s hard to not resist all the stone fruits and berries that scream out to us from the farmers market bins. We answer their call and everyone seems to be sharing a sweet gallette. But we’re all for savory concoctions too and today, it was to satisfy the need for something full of vegetables and salty cheese.
Here it is, for you to make and hold on to Summer for a bit while longer. Besides, it’s another example of why we can never have too many kale recipes! #GoKale
diane and todd
More Kale and Galette Recipes:
Savory Kale, Corn, & Feta Galette
Yield: 2 Galette
Total Time: 2 hours
We give instructions for making the dough by hand, but if you prefer, it comes together nicely in the food processor also. Pulse the flour, butter pieces, and salt a few times until it is crumbly. Then add the egg and water and pulse until the dough comes together. That's it. Divide, make into disks, and chill.
- 2 cups (250g) flour
- ½ cup (1 stick / 113g) cold unsalted butter, cut into ½-inch (12-mm) pieces
- 1 teaspoon salt
- 1 egg
- ¼ cup (60ml) cold water
- heavy cream, for brushing crust
- 2 tablespoons olive oil
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 2 bunches kale, de-stemmed and chopped
- 2 ears of corn, shucked (about 2 cups)
- 1/2 teaspoon minced dill
- 1/2 teaspoon Kosher or sea salt
- fresh cracked black pepper, to taste
- 6 ounces (170g) feta cheese crumbled
Line two baking pans with parchment paper.
- 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.
- In another bowl, whisk the egg with the ice water until combined. Incorporate the egg mixture 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).
- Divide the ball in two, roll each half into a ball, and then flatten each ball into a disk. Wrap each disk in plastic wrap and chill for 30 minutes.
- 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 salt and pepper. Allow kale/corn mixture to cool for 15 minutes. Stir in the feta cheese.
- On a floured surface, roll the dough disks out to a circles slightly larger than 10 inches (25-cm) in diameter. Place each disk on a lined sheet pan.
- Divide the filling mixture between the two dough circles, starting in center and spreading outwards, leaving about 1 1/2 inches of the outer rim of dough uncovered. Fold the edges of the dough over the filling. Brush the crust with heavy cream.
- Bake for about 35 minutes, or until the crust is golden. Serve warm or at room temperature.
Preheat the oven to 375°F.
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.