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Savoury Brunch Galette

Savoury Brunch Galette

Makes four 8-inch galettes
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Servings 4 servings
Calories 1479 kcal

Ingredients
  

Galette Dough

  • 80 grams sour cream, full fat or light but not fat free
  • 150 grams ice cold water
  • 360 grams all-purpose flour
  • 70 grams cornmeal
  • 5 grams sugar
  • 1 teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Morton's Kosher salt
  • 200 grams unsalted butter, cold cut into 1/2 inch pieces

Galette Filling

  • 1 bunch Lacinato Kale, also called Tuscan kale, black kale, dinosaur kale
  • 1 Tablespoon olive oil
  • 1 small onion, finely diced
  • 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt
  • 170 grams whole milk ricotta cheese
  • 2 Tablespoons milk (1 % or 2% is fine, whatever you have on hand)
  • 120 grams fontina cheese, grated
  • 175 grams Monterey Jack cheese, grated
  • 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt
  • 4 large ears of corn, shucked and corn cut off the cob or 3 cups frozen corn, thawed
  • 4 large eggs

Assembly

  • 1 large egg, beaten with 1 Tablespoon water

Garnish

  • 2 Tablespoons Everything Bagel Spice

Instructions
 

Galette Dough

  • Whisk sour cream and ice water together in a small bowl; set aside. In a food processor fitted with the metal blade, combine flour, cornmeal, sugar, and salt. Pulse to mix.
  • Add the cold butter and pulse 8 to 10 times, until the mixture resembles coarse crumbs with butter pieces ranging from breadcrumbs to small peas.
  • With the machine running, slowly pour in the sour cream mixture. Process just until the dough comes together in soft, moist curds. Turn the dough out of the food processor onto the counter. Divide dough in 4 equal pieces and shape each piece into a round disc.
  • Lightly dust one disc with flour, and roll between 2 sheets of parchment paper, into a 10 inch circle. No need for a perfect circle—just aim for a rough 10-inch round. Repeat with the other 3 discs. Chill dough rounds in fridge, still between their sheets of parchment paper, for about 30 minutes.
  • To freeze, wrap each rolled dough round tightly in plastic and store flat for up to 1 month.

Cheese filling

  • Wash the kale leaves and strip them from the stems. (Tip: The tip of a paring knife works great for this.) Discard the stems. Stack the leaves and slice across them into ¼-inch ribbons using a sharp chef’s knife.
  • Heat a large sauté pan over medium heat. Add olive oil and diced onions. Sauté for 4–5 minutes, until onions are soft and translucent. If they begin to brown too quickly, add about ¼ cup water to slow things down.
  • Add the kale and toss for 1–2 minutes, just until wilted. Stir in the corn and remove the pan from the heat. Let the mixture cool slightly.
  • Reserve 1/4 cup each of fontina and Monterey Jack cheeses. In a large mixing bowl, stir together the ricotta, milk, remaining fontina, and Monterey Jack, and salt until well combined.

Assemble galette

  • Arrange two racks in the oven—one in the top-middle position, the other in the bottom-middle. Preheat the oven to 400°F.
  • Remove the chilled dough rounds from the fridge. Peel off the top sheet of parchment from each one. Flip the dough over onto the counter or a baking sheet, then peel off the second sheet. Line two rimmed baking sheets with some of the parchment you just removed. Place two dough rounds on each sheet.
  • Spread each dough round with about 1/4 of the cheese mixture, leaving a 1-inch border around the edges. Top each with 1/4 of the kale–onion–corn mixture.
  • Fold the border of dough up and over the filling, pleating gently as you work your way around each galette.
  • Brush the dough border with egg wash. Sprinkle with Everything Bagel spice (or another topping of your choice).
  • Bake for 15 minutes. Then switch the trays—move the one from the bottom rack to the top, and vice versa. Bake for another 15 minutes.
  • Remove the pans from the oven and sprinkle each galette with the reserved fontina and Monterey Jack. Use a spoon to create a small well in the centre of each galette, then carefully crack an egg into each one. Return the pans to the oven and bake for 5–8 minutes more, until the whites are set but the yolks remain soft.
  • Just before serving, sprinkle each galette with salt, pepper, and a few dashes of hot sauce if desired.

Nutrition

Calories: 1479kcalCarbohydrates: 117gProtein: 53gFat: 91gSaturated Fat: 50gPolyunsaturated Fat: 8gMonounsaturated Fat: 27gTrans Fat: 2gCholesterol: 541mgSodium: 2198mgPotassium: 958mgFiber: 10gSugar: 11gVitamin A: 9713IUVitamin C: 71mgCalcium: 904mgIron: 9mg
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