Savory leek and kale galette

Spring is the perfect time of the year to explore new ways of using vegetables. We recently discovered the versatility of galettes. A galette is a round pastry wrapped around a sweet or savory filling that is baked on a baking sheet rather than in a pie dish.

What you need for the pastry

Making pastry is easier than you think - don't be intimidated!

• 1 1/3 cups all-purpose flour (about 5 3/4 ounces), plus more for work surface

• 1/2 cup unsalted butter (4 ounces), chilled and cut into 1/2-inch pieces

• 1/2 teaspoon fine sea salt

• 3 to 5 tablespoon ice water

How to make it

Combine flour, butter, and salt in bowl of a food processor. Pulse until mixture resembles small peas, about 8 times.

Sprinkle 3 tablespoons ice water over surface of flour mixture, and process 3 seconds.

Toss lightly with a fork to mix in any dry particles of flour.

If dough does not hold together when pinched, add up to 2 tablespoons water, 1 tablespoon at a time, pulsing 3 times between additions. (Do not overmix.)

Turn dough out onto a lightly floured surface, and knead lightly just until it holds together. Shape into a ball. Wrap loosely in plastic wrap, and flatten into a 6-inch disk. Chill 1 hour or up to overnight.

What you need for the filling

• 1 bunch kale, about 4 oz, ribboned and chopped

• 2 cloves garlic, chopped fine

• 3 medium leeks, cleaned and chopped into 1/4 inch half moons

• 2 tablespoons olive oil

• ¼ teaspoon salt

• 1 tablespoon fresh sage, minced

• 2 tablespoons fresh parsley, roughly chopped

• 2 eggs, beaten

• 1 teaspoon anchovy paste (optional can sub miso paste)

• 1 tablespoon dijon mustard

• 1 tablespoon lemon juice

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup 3-4 oz Comte or Gruyere or Emmental cheese, shredded

• 1/2 cup mascarpone

How to make it

Set oven to 425 degrees.

Saute’ kale, garlic and leeks in olive oil with the 1/4 teaspoon of salt over medium heat for about 8 minutes. Turn off heat and cover with a lid for 5-10 more minutes until tender. Add sage and parsley. Set aside.

Meanwhile in another bowl combine eggs, anchovy paste, dijon, lemon juice, salt, and black pepper.

Roll out dough on a piece of parchment to 1/8 of an inch thick and in an approximate 14″ circle. Trim the edges of the dough with a sharp knife to allow them to puff up.

Spread mascarpone cheese on the rolled out circle, all but the outer 2 inches.

Lay filling and grated gruyere cheese on top of the mascarpone.

Whisk together egg wash. Brush the outside 2 inches of dough with the wash.

Fold the outer 2 inches of dough in over the filling, overlapping dough every 2-3 inches gently pinching just enough to secure.

Pour the seasoned beaten egg mixture evenly over the filling.

Brush top of the crust with egg wash.

Carefully transfer, lifting the parchment and galette onto the stone, cast iron or baking sheet. Sliding onto a pizza peel or cutting board can help with the transfer.

Bake 10 minutes then turn oven down to 375 and bake another 25-35 minutes until puffed and the crust is golden.

Cool 20 minutes before cutting.