Texas cuisine meets rustic European flair in this delightful Kale and Sundried Tomato Galette. This free-form tart combines the hearty flavors of the Lone Star State with the simplicity of country cooking. The galette features a flaky gluten-free crust filled with nutrient-dense kale, tangy sundried tomatoes, and creamy feta cheese, creating a perfect balance of textures and tastes.
The versatility of this dish makes it ideal for any occasion, from casual brunches to elegant dinners. Its rustic appearance belies the sophisticated blend of flavors, making it a conversation starter at any Texas table. The combination of local ingredients with a European-inspired preparation showcases the diverse culinary influences present in modern Texas cooking.
Preparing this galette allows home cooks to embrace their creativity, as the filling can be customized to suit individual preferences or seasonal availability of ingredients. The straightforward preparation method makes it accessible to cooks of all skill levels, while the impressive presentation adds a touch of elegance to any meal.
History and Origin of Galettes
Galettes originated in France as rustic, free-form pastries. Their versatility allowed for both sweet and savory variations, evolving from simple peasant fare to beloved culinary creations enjoyed worldwide.
Evolution of the Galette
The galette’s history dates back to 13th century Brittany, France. Initially, galettes were made from buckwheat flour and water, forming a thin, crisp pancake. Over time, bakers experimented with different flours and fillings.
Savory galettes gained popularity in the 18th century. Ingredients like cheese, ham, and eggs were added to create hearty meals. Sweet variations emerged later, featuring fruits and nuts.
In the 20th century, galettes spread beyond France. Bakers worldwide adapted the concept, incorporating local ingredients. The rustic tomato galette became a favorite, showcasing seasonal produce.
Today, galettes come in countless forms. Gluten-free savory galettes cater to dietary needs. The sundried tomato galette offers intense flavor. Rustic tomato galettes celebrate simplicity and fresh ingredients.
Ingredients Breakdown
The key components of a Texas-style rustic kale and sundried tomato galette require careful selection and preparation. Quality ingredients are essential for achieving the perfect balance of flavors and textures in this savory pastry.
Choosing the Right Tomatoes
Sundried tomatoes are the star of this galette. Opt for high-quality, oil-packed sundried tomatoes for richer flavor and softer texture. Italian or California varieties work well. Drain excess oil before use.
For added depth, consider mixing in some fresh tomatoes. Cherry or grape tomatoes, halved, can provide juicy bursts of flavor. Roma tomatoes, sliced thinly, offer a meaty texture.
Tomatoes packed in olive oil often have herbs infused, enhancing the overall taste profile. If using dry-packed sundried tomatoes, rehydrate them in warm water before use.
Selecting and Preparing Kale
Choose fresh, crisp kale with deep green leaves. Tuscan kale (also known as dinosaur or lacinato kale) is ideal for its tender texture and mild flavor. Remove tough stems and chop leaves into bite-sized pieces.
Massaging kale with a bit of olive oil and kosher salt helps break down its fibrous structure, making it more palatable. This step is crucial for raw kale but beneficial even if you plan to cook it slightly.
For a Texas twist, consider using collard greens as an alternative or in combination with kale. Both offer similar nutritional benefits and hold up well in baking.
The Role of Fats: Oils and Cheeses
Extra virgin olive oil is essential for this galette. It adds richness and helps bind ingredients. Use a high-quality oil for the best flavor.
Feta cheese provides tangy saltiness. Greek feta made from sheep’s milk offers authentic flavor, but cow’s milk feta works too. Crumble it over the filling before baking.
Goat cheese can be an excellent alternative or addition to feta. Its creamy texture and mild tang complement the kale and tomatoes beautifully.
For added richness, consider dotting the filling with small cubes of cold butter before folding the crust.
Herbs and Seasonings
Dried rosemary is a key flavoring for the crust. Use fresh rosemary if available, finely chopped.
Fresh basil adds brightness to the filling. Tear leaves by hand to release oils and prevent browning. A tablespoon of basil pesto can be a flavorful shortcut.
Kosher salt and freshly ground black pepper are essential. Use them to season each component – the crust, filling, and final dish.
For a Texas-inspired kick, add a pinch of smoked paprika or a dash of hot sauce to the filling.
Preparing the Galette Dough
Creating the perfect galette dough is crucial for a delicious Texas-style kale and sundried tomato galette. The key lies in selecting the right ingredients and handling them properly.
Mixing the Ingredients
To start, gather almond flour, tapioca flour, salt, and cold butter. Combine 1 1/2 cups of almond flour and 1/2 cup of tapioca flour in a food processor. Add a pinch of salt and 1/3 cup of cold, cubed butter.
Pulse the mixture until it resembles coarse meal. This process incorporates the butter into the flour, creating a flaky texture.
Gradually add 2-3 tablespoons of ice water while pulsing. Stop when the dough just begins to come together. Be careful not to overmix, as this can result in a tough crust.
Resting and Rolling the Dough
Turn the dough onto a lightly floured surface and gently shape it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes.
This resting period allows the gluten to relax and the butter to firm up, making the dough easier to roll out.
After resting, place the dough between two sheets of parchment paper. Roll it out to a 12-inch circle, about 1/8 inch thick.
Peel off the top layer of parchment and transfer the dough, still on the bottom parchment, to a baking sheet. It’s now ready for the filling.
Assembling the Galette
Assembling a Texas-style rustic kale and sundried tomato galette requires careful layering of ingredients, precise folding techniques, and a final touch of egg wash for a golden finish. Attention to detail during this process ensures a visually appealing and delicious result.
Layering the Ingredients
Start by placing a sheet of parchment paper on a baking tray. Roll out the prepared galette dough into a 12-inch circle, about 1/8 inch thick, directly on the parchment paper. Leave a 2-inch border around the edge for folding.
Spread a thin layer of olive oil over the dough, leaving the border untouched. This helps prevent sogginess. Layer the filling ingredients in the center, starting with a sprinkle of feta cheese.
Add the sautéed kale and onion mixture next, followed by sliced zucchini and sundried tomatoes. Distribute the ingredients evenly, ensuring a balanced flavor in every bite.
Folding the Edges
Gently fold the 2-inch border of dough over the filling, creating pleats as you work around the circle. This rustic folding technique gives the galette its distinctive free-form shape.
Press the pleats lightly to seal them, preventing filling from leaking during baking. The folded edge should partially cover the filling, leaving the center exposed.
Refrigerate the assembled galette for 15-20 minutes. This step helps the dough hold its shape during baking and contributes to a flakier crust.
Applying Egg Wash for a Golden Finish
Prepare the egg wash by beating one egg with a tablespoon of water. This mixture will give the crust a beautiful golden-brown color and a subtle sheen.
Using a pastry brush, apply a thin, even layer of egg wash to the folded edges of the galette. Be careful not to let excess egg wash pool at the base of the crust.
For added texture and flavor, sprinkle coarse sea salt or herbs over the egg-washed crust. This final touch enhances both the appearance and taste of the galette.
The galette is now ready for baking. Place it in a preheated oven and bake until the crust is golden brown and the filling is bubbling.
Baking Techniques
Mastering key baking techniques is essential for creating the perfect Texas-style rustic kale and sundried tomato galette. Proper temperature control, baking sheet usage, and cooling methods all contribute to achieving a crisp, flaky crust and perfectly cooked filling.
Oven Temperature and Baking Time
Preheat the oven to 375°F (190°C) for optimal results. This temperature allows the crust to brown evenly while cooking the filling thoroughly. Bake the galette for 30-35 minutes, checking periodically after the 25-minute mark. The crust should turn golden brown, and the filling should be bubbling slightly.
For a crispier bottom crust, consider using a pizza stone or preheating the baking sheet in the oven before placing the galette on it. This technique ensures immediate heat transfer to the bottom of the pastry.
To prevent overbrowning, cover the edges of the galette with aluminum foil if they start to darken too quickly. Remove the foil for the last 5-10 minutes of baking to allow for even coloration.
Using the Baking Sheet Right
Select a sturdy, flat baking sheet for your galette. Line it with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier. Avoid overcrowding the baking sheet; leave at least 2 inches of space around the galette for proper heat circulation.
If making multiple galettes, bake them on separate sheets to ensure even cooking. Rotate the baking sheet halfway through the baking time for uniform browning. This step is particularly important if your oven has hot spots.
For a perfectly round galette, trace a 12-inch circle on the parchment paper before placing the dough. This guide helps maintain the shape while assembling and folding the edges.
Cooling on a Wire Rack
Once the galette is baked to perfection, remove it from the oven and let it cool on the baking sheet for 5-10 minutes. This brief resting period allows the filling to set slightly and makes transferring easier.
After the initial cooling, carefully slide the galette onto a wire rack. The rack’s open design allows air to circulate underneath, preventing a soggy bottom crust. Cool the galette completely before slicing to ensure the filling sets properly.
If serving warm, let the galette cool for at least 15-20 minutes on the wire rack. This cooling time helps the flavors meld and reduces the risk of burning your mouth on hot filling.
Nutritional Information
This Texas-style rustic kale and sundried tomato galette offers a rich blend of nutrients from its wholesome ingredients. It combines the health benefits of kale with the robust flavors of sundried tomatoes in a satisfying pastry crust.
Health Benefits of the Ingredients
Kale stands out as a nutritional powerhouse in this galette. It’s packed with vitamins A, C, and K, as well as antioxidants that support overall health. Kale also provides fiber, promoting digestive wellness.
Sundried tomatoes contribute lycopene, a potent antioxidant linked to heart health and cancer prevention. They’re also a good source of vitamin C and potassium.
The almond flour crust adds healthy fats and vitamin E, supporting skin health and providing sustained energy. Herbs like rosemary offer anti-inflammatory properties and enhance flavor without added calories.
Caloric and Macronutrient Content
A typical serving of this galette contains approximately 600-650 calories. The macronutrient breakdown is as follows:
- Protein: 15-20g
- Carbohydrates: 30-35g
- Fat: 50-55g
The high fat content comes primarily from heart-healthy sources like almonds and olive oil. The carbohydrate content is moderate, with fiber from kale and almond flour helping to slow digestion.
This galette provides a balanced mix of nutrients, making it a satisfying vegetarian option. It’s relatively high in calories, so portion control is key for those watching their intake.
Serving Suggestions
This rustic kale and sundried tomato galette shines as a versatile dish suitable for various occasions. Its robust flavors and textures pair well with complementary sides and beverages. Proper presentation enhances the visual appeal of this Texas-style creation.
Pairings and Accompaniments
A crisp green salad with a light vinaigrette balances the rich flavors of the galette. Consider serving it alongside roasted vegetables like bell peppers or zucchini to complement the kale filling. For a heartier meal, add grilled chicken or a poached egg on top.
Beverage pairings include a chilled Sauvignon Blanc or a light-bodied Pinot Noir. For non-alcoholic options, sparkling water with lemon or a homemade iced tea work well.
A small dollop of crème fraîche or a drizzle of balsamic reduction can add an extra layer of flavor to each slice.
Presentation Tips
Serve the galette on a rustic wooden board or a simple white platter to highlight its homemade charm. Garnish with fresh herbs like basil or thyme to add color and aroma.
For individual portions, pre-slice the galette and arrange on small plates with a side of mixed greens. This approach works well for casual dinner parties or brunch gatherings.
When serving as an appetizer, cut into smaller wedges and provide small forks or napkins. Consider creating a buffet-style spread with the galette as the centerpiece, surrounded by various accompaniments.
For a picnic or outdoor event, wrap individual slices in parchment paper for easy handling and rustic appeal.
Alternative Variations
Customizing the Texas-style rustic kale and sundried tomato galette allows for diverse dietary needs and flavor preferences. Adapting the recipe creates new taste experiences while maintaining the dish’s rustic charm.
Gluten-Free and Vegan Options
For gluten-free diets, almond flour or a gluten-free all-purpose flour blend can replace wheat flour in the crust. Xanthan gum helps bind the dough. Vegan versions use plant-based butter alternatives and omit cheese or substitute with nutritional yeast for a savory flavor.
Flax eggs (ground flaxseed mixed with water) replace traditional eggs in the dough. Cashew cream can mimic the richness of dairy. These adjustments maintain the galette’s texture and taste while catering to dietary restrictions.
Alternative Filling Ideas
Spinach offers a milder flavor profile compared to kale. A spinach and feta combination adds a Greek-inspired twist. Mushrooms provide an earthy, meaty texture. Sautéed shiitake or portobello mushrooms pair well with caramelized onions.
A spinach and mushroom filling creates a balanced vegetable medley. Roasted bell peppers or eggplant add sweetness and depth. For a protein boost, white beans or lentils integrate seamlessly. Fresh herbs like basil or oregano enhance the Mediterranean flavors.
Storage and Freshness
Proper storage and reheating techniques are crucial for maintaining the quality and taste of a Texas-style rustic kale sundried tomato galette. These methods help preserve its delicious flavors and textures.
Proper Storage Techniques
Store the galette in an airtight container in the refrigerator for up to 3 days. Separate layers with parchment paper to prevent sticking. For longer storage, freeze individual slices wrapped tightly in plastic wrap and aluminum foil.
Place frozen slices in a freezer bag, removing as much air as possible. Label with the date and consume within 2 months for best quality.
To prevent sogginess, allow the galette to cool completely before storing. This step is essential for maintaining the crust’s crispness.
Reheating Without Losing Quality
Reheat refrigerated galette slices in a preheated 350°F (175°C) oven for 10-12 minutes. Place on a baking sheet lined with parchment paper.
For frozen slices, thaw in the refrigerator overnight. Then reheat using the same oven method, adding 3-5 minutes to the cooking time.
To restore crispness, avoid using a microwave. Instead, use a toaster oven or air fryer set to 325°F (165°C) for 5-7 minutes.
For best results, brush the crust with a little olive oil before reheating. This helps revive its golden color and enhances crispiness.