Kale and Cheddar Cheese Galette

This post may include affiliate links — learn more here .

Introduction

Kale and Cheddar Cheese Galette is a savory, flaky delight that offers a perfect balance of earthy greens and sharp, tangy cheese. The tender, buttery crust holds together a filling of sautéed kale, rich cheddar cheese, and aromatic herbs, creating a dish that feels both rustic and refined. It’s a delightful combination of flavors that satisfies without being overwhelming, with each bite offering a warm, savory experience.

This galette is especially dear to me because it’s a dish I turned to when I wanted something both comforting and a bit fancy for a weekend brunch. The kale, with its slight bitterness, pairs so well with the sharp cheddar, and the flakiness of the crust ties everything together. The smell of the galette baking in the oven—like butter and warm herbs—makes everything feel cozy and inviting.

Kale and Cheddar Cheese Galette is perfect for those moments when you want to impress your guests or treat yourself to something delicious but easy. It’s a versatile dish that can be served warm as a main course, or sliced into smaller pieces as an appetizer. Whether you’re making it for a casual meal or a more elegant gathering, this galette is a guaranteed crowd-pleaser. It’s the kind of dish that brings smiles to faces and satisfaction with every bite!

Perfect for:

• A satisfying lunch or dinner
• Game day snack
• A shareable appetizer for gatherings
• A savory, vegetarian dish
• A delicious way to incorporate greens into your diet
• A crowd-pleaser for any occasion

Why You’ll Love This Recipe

Here are some reasons why this Kale and Cheddar Cheese Galette will become a favorite in your recipe rotation:

• Flaky and Buttery Crust: The homemade crust is buttery, crispy, and light, making it the perfect vehicle for the savory filling.
• Hearty and Nutritious: Kale is a powerhouse of vitamins and nutrients, offering a healthy balance to the richness of the cheese.
• Versatile: While kale and cheddar make a fantastic pairing, you can experiment with other greens or cheeses to create variations that suit your tastes.
• Easy to Make: This galette is simpler than it looks. It’s a rustic dish, meaning it doesn’t require precision but delivers impressive results.
• Vegetarian-Friendly: This recipe is perfect for vegetarians and those looking to enjoy a meatless meal without compromising on flavor.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 45 minutes
• Cooking Time: 45 minutes
• Servings: 6 servings
• Calories per serving: Approximately 300-350 calories

Ingredients

For the Crust

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon sugar
• 1 stick (½ cup) cold unsalted butter, cut into small cubes
• 4 to 5 tablespoons ice water

For the Filling

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups fresh kale, stems removed and chopped
• Salt and freshly ground black pepper, to taste
• 1 tablespoon lemon juice
• 1 teaspoon red pepper flakes (optional, for a touch of heat)
• 1 cup shredded sharp cheddar cheese (or more to taste)
• 1 tablespoon grated Parmesan cheese (optional, for added flavor)
• 1 egg, beaten (for egg wash)

Ingredient Highlights

• Kale: Kale is a nutrient-dense leafy green that provides vitamins A, K, and C, along with calcium, iron, and antioxidants. It has a hearty texture that holds up well in this dish and adds a slight bitterness that contrasts beautifully with the richness of the cheese.
• Cheddar Cheese: Sharp cheddar is the star of the filling, offering a bold, tangy flavor that complements the kale. You can use mild cheddar for a less intense taste, but sharp cheddar provides the perfect balance to the dish.
• Butter: Cold, unsalted butter creates a light, flaky crust that’s golden and crisp when baked. It’s essential for making the perfect galette dough.
• Olive Oil: Olive oil adds a rich flavor to the filling while allowing the kale and onions to cook down beautifully without being too greasy.
• Parmesan Cheese: Parmesan brings an additional layer of savory umami flavor to the galette, though it’s optional. You can skip it if you prefer a simpler version of the dish.

Step-by-Step

Instructions

1. Make the Dough

Start by preparing the galette dough. In a large bowl, combine the all-purpose flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. The key is to keep the butter cold, which will create a flaky, tender crust.

Once the butter is well incorporated, gradually add ice water, one tablespoon at a time, and stir until the dough starts to come together. You may need anywhere from 4 to 5 tablespoons of water. The dough should be slightly shaggy and hold together when pressed.

Form the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes. Chilling helps the dough relax and ensures a flakier crust.

2. Prepare the Filling

While the dough is chilling, start working on the filling. Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion becomes translucent and soft.

Add the minced garlic and cook for another 1-2 minutes, allowing the garlic to become fragrant.

Add the chopped kale to the skillet in batches, stirring to wilt it down. Season the kale with salt, pepper, and red pepper flakes (if using). Cook the kale for about 5-7 minutes until it becomes tender and most of the moisture has evaporated.

Remove the skillet from the heat and stir in the lemon juice for brightness. Let the filling cool for a few minutes before adding the shredded cheddar cheese and Parmesan (if using). The cheese will melt slightly into the warm kale mixture, creating a creamy and flavorful filling.

3. Roll Out the Dough

Once the dough has chilled, remove it from the refrigerator and place it on a lightly floured surface. Use a rolling pin to roll the dough into a 12-inch circle. Don’t worry about making it perfectly round—rustic is the key with a galette!

Transfer the rolled dough onto a parchment-lined baking sheet.

4. Assemble the Galette

Spoon the kale and cheddar filling onto the center of the dough, leaving about 2 inches of space around the edges. Carefully fold the edges of the dough up over the filling, pleating it as you go, to create a rustic, open-faced pie. The center of the galette should remain exposed, allowing the kale and cheese to be visible.

Brush the exposed dough edges with the beaten egg to give the galette a golden, glossy finish when baked.

5. Bake the Galette

Preheat the oven to 400°F (200°C). Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. The cheese should be melted and slightly browned around the edges.

Once baked, remove the galette from the oven and allow it to cool for about 10 minutes before slicing and serving.

How to Serve

The Kale and Cheddar Cheese Galette is best served warm, but it can also be enjoyed at room temperature. You can serve it on its own or pair it with a light salad for a more substantial meal. Some suggested accompaniments include:

• A Fresh Green Salad: A simple salad with mixed greens, lemon vinaigrette, and a sprinkle of seeds or nuts.
• Roasted Vegetables: Serve alongside roasted root vegetables like sweet potatoes, carrots, or beets for a more filling meal.
• Soup: Pair with a light soup, such as a creamy tomato bisque or a vegetable broth-based soup, for a comforting combination.

Additional Tips

• Freezing the Dough: If you’d like to make the dough ahead of time, you can freeze it for up to 2 months. Just wrap it tightly in plastic wrap and store it in a freezer bag. When ready to use, thaw it in the refrigerator overnight before rolling it out.
• Substitute for Kale: If you’re not a fan of kale, feel free to use other greens such as spinach, Swiss chard, or arugula. Just be mindful of the water content in the greens; for example, spinach may release more moisture, so be sure to sauté it thoroughly to remove excess liquid.
• Use Different Cheeses: While sharp cheddar is the main cheese in this galette, you can mix in other cheeses like Gruyère, fontina, or mozzarella for a different flavor profile.
• Herb Variations: Add fresh herbs like thyme, rosemary, or basil to the filling for an extra burst of flavor.

Recipe Variations

1. Mushroom and Kale Galette: Add sautéed mushrooms to the kale filling for a rich, earthy flavor.
2. Bacon and Kale Galette: For a non-vegetarian version, add crumbled bacon or pancetta to the filling for a smoky, savory twist.
3. Goat Cheese and Kale Galette: Swap the cheddar for creamy goat cheese for a tangy, smooth filling.
4. Caramelized Onion and Kale Galette: For added sweetness, caramelize the onions longer until they’re golden and sweet before adding them to the filling.
5. Spicy Kale and Cheddar Galette: Add a chopped fresh chili or sprinkle in some cayenne pepper to give the galette a spicy kick.

Special Equipment

• Rolling Pin: Used to roll out the galette dough into a thin circle.
• Pastry Cutter or Fork: For working the butter into the flour mixture to create a flaky crust.
• Skillet: For cooking the kale and onion filling.
• Baking Sheet: To bake the galette.
• Parchment Paper: To prevent the galette from sticking to the baking sheet and to ensure easy cleanup.

FAQ Section

1. Can I use store-bought dough for the crust?
   Yes, you can use store-bought pie dough if you’re short on time. However, the homemade dough will give you a much flakier and more flavorful crust.
2. How do I prevent the galette crust from getting soggy?
   To avoid a soggy crust, be sure to cook the kale filling thoroughly and allow it to cool slightly before adding it to the dough. If you’re concerned about moisture, you can also sprinkle the crust with a bit of breadcrumbs or grated Parmesan before adding the filling to absorb excess moisture.
3. Can I make this galette ahead of time?
   Yes! You can prepare the galette and assemble it ahead of time, then store it in the refrigerator for up to a day before baking. You can also freeze the assembled galette before baking and bake it from frozen—just add a few extra minutes to the cooking time.
4. What kind of kale should I use for the galette?
   You can use either curly kale or Lacinato (dinosaur) kale for this recipe. Both types work well, but Lacinato kale has a milder flavor and softer texture.
5. Can I add other vegetables to the filling?
   Yes! You can add roasted red peppers, zucchini, or even tomatoes for extra flavor and texture. Just be sure to remove excess moisture from the vegetables before adding them to the filling.
6. Can I make this galette gluten-free?
   Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a flour blend designed for pie crusts to get the best texture.

Conclusion

Kale and Cheddar Cheese Galette is a delicious, comforting dish that strikes the perfect balance between indulgence and nutrition. The crispy, flaky pastry encases a rich filling of sautéed kale and sharp cheddar cheese, creating an irresistible combination of flavors and textures.

What truly sets this galette apart is its versatility. Whether you enjoy it for a cozy brunch, a light lunch, or even as a savory side dish, the hearty kale and melty cheese make every bite a satisfying experience. You can easily make this galette your own by adding other ingredients like caramelized onions, garlic, or even a sprinkle of chili flakes for an extra kick.

This recipe is simple enough for a weeknight meal but elegant enough to serve at a gathering. It’s a dish that will quickly become a go-to in your cooking rotation. I hope you enjoy making and savoring this savory delight as much as I do. Don’t forget to share your creations with me on social media—I love seeing your unique twists on this recipe! Enjoy every flaky, cheesy bite!