Savory Kale, Corn & Feta Cheese Galette

Savory Kale, Corn and Feta Cheese Galette from White On Rice Couple

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.

Savory Kale, Corn and Feta Cheese Galette from White On Rice Couple

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:

Spicy Smoky Kale Chips Recipe
Sea Salt & Black Pepper Kale Chips
Apple Galette with Brown Butter
Pear Galette
Braised Kale


5 from 1 vote
Savory Kale, Corn, & Feta Galette
Total Time
2 hrs

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.

Makes one 9-inch galette

Course: Main Course
Servings: 6 servings
Dough Ingredients
  • 1 1/4 cups (155g) flour
  • 1/2 cup (1 stick / 113g) cold unsalted butter , cut into ½-inch (12-mm) pieces
  • 1/2 teaspoon salt
  • ¼ cup (60ml) cold water
  • heavy cream , for brushing crust
Filling Ingredients
  • 1 tablespoon olive oil
  • 1/4 medium onion , chopped
  • 2 cloves garlic , minced
  • 1 bunch kale , de-stemmed and chopped
  • 1 ear corn , shucked (about 2 cups)
  • 1/2 teaspoon minced dill
  • 1/2 teaspoon Kosher or sea salt , or to taste
  • fresh cracked black pepper , to taste
  • 3 ounces (65g) feta cheese crumbled
  1. Line a baking sheet pan with parchment paper.

  2. 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.
  3. 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).

  4. Form the dough into a ball, and then flatten into a disk. Wrap in plastic wrap and chill for 30 minutes.

  5. Preheat the oven to 375°F.
  6. Heat a large skillet over medium heat. Add oil, onions, and garlic and cook until light brown and soft, about 2 minutes.
  7. 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.
  8. On a floured surface, roll the dough disk out to a circle slightly larger than 10 inches (25-cm) in diameter. Place on a lined sheet pan.

  9. Starting in center and spreading outwards, spread out the filling, 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.

  10. Bake for about 35 minutes, or until the crust is golden. Serve warm or at room temperature.
{ 16 comments… read them below or add one }
  1. Catherine

    Hello there! I was wondering, can I let the dough chill overnight? I’d like to make the dough ahead of time then assemble the galette the next night. Thanks!

    1. Todd & Diane

      Hi Catherine,
      Chilling the dough overnight works great. We’ll do it all the time. You may need to let the dough warm up a bit after you take it out of the fridge so isn’t as hard and is easier to roll out. Happy cooking!

  2. Anna

    Thanks so much for this recipe. Mine are in the oven as I type! I had a mix of greens on hand so I included kale as well as Swiss chard and spinach. I can’t wait to try them, but judging by the way they smell I’m sure they will be delicious!

  3. Alice

    I recently tried your Galette and it was delicious and amazing!!! Thank you so much for sharing this online! I also linked back. : )

  4. Sarah @ Well Dined

    Fantastic! The dill and feta made me think of shrimp, so I added some on top and blogged about it. I just love savory galettes!

  5. Cecilia

    Smart! I can feel this is going to become my favourite way of using leftovers! Congratulations on the cookbook!

  6. Annes Kitchen

    Well hello you little galette – looking amazing!!! And what a lovely combination of ingredients!

  7. Patricia

    This looks great! Do you think it would taste okay at room temperature or cooler? I’d like to bring it to a potluck (have all the ingredients already), but have no way of reheating it.

    1. White on Rice Couple

      We loved it at room temperature. Haven’t tried it cooler yet, but usually we prefer pastry type dishes either warm or at room temp. Hope you enjoy!

  8. Katrina @ Warm Vanilla Sugar

    Such a gorgeous galette! I’ve never tried kale in one, but I can only bet it’s awesome!

  9. Brittany

    I looooove a savory galette and this one uses 3 of my favorite ingredients! And it’s gorgeous to boot! Congrats on the book!!

  10. Andi

    Ummm amazing!!! That looks INCREDIBLE!

  11. Tieghan

    How fun you got to see a copy of your book and cook Thanksgiving dinner in September! Sounds like a good week to me! Congrats!!

    Love this galette and the use of the last of the summer produce. It looks awesome!

  12. Norma @ Allspice and Nutmeg

    You galette looks beautiful. I like it when you can concoct a delicious meal from leftovers. Congratulations on your book!

  13. Averie @ Averie Cooks

    Congrats on seeing a preview copy of your book! Such a great feeling. And cooking Thanksgiving dinner in Sept when it’s 90F in SoCal, so ironic. I have been working on a book and have been so completely un-seasonal all year, I don’t even know what season it is anymore 🙂

    Your galette is great. Love the big chunky corn pieces and kale!

  14. Belinda @themoonblushbaker

    Love when I have ingredients to make your recipe in the fridge already! I can not wait to see your book. So Simple but it is certainly steals the show at lunch. Gorgeous!

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