Kale & Goat Cheese Galette

Serves 10 to 12 as a starter

This is based on a leek galette recipe in Deborah Madison’s “Vegetarian Cooking for Everyone.” My brother, Benjamin Duggan, simplified it and uses piles of kale, which he grows, and some caramelized onion instead of leeks. I use a combination of kale and leeks in this version.

Dough 2 cups all-purpose or whole-wheat pastry flour

¾ teaspoon kosher salt 8 tablespoons cold, unsalted butter cut into small pieces ½ cup ice water, or as

needed

Galette

3 tablespoons olive oil 1 large leek, including an inch of the green, thinly sliced and washed 1 pound Lacinato kale (2 bunches), de-stemmed and torn into bite-size pieces Salt and freshly ground

pepper 8 ounces soft goat cheese

1 egg, beaten ½ cup walnut halves or pieces, toasted and coarsely chopped

To make the dough:

Mix the flour and salt together in a bowl. Cut in the butter by hand or use a mixer with the paddle attachment, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 minutes if it feels soft.

To make the galette:

Pour the olive oil in a large skillet over medium heat. Add the leeks and cook, stirring frequently, until tender, about 5 minutes. Add the kale, a bit at a time, seasoning lightly with salt as you go, until it is all wilted. Add ¼ cup water, bring to a simmer and cover and steam until tender, about 10 minutes.

Uncover and cook, stirring, until most of the remaining liquid evaporates. Season with salt and plenty of pepper, and let cool 10 minutes. Stir in half of the goat cheese and all but 1 tablespoon of the beaten egg; reserve the rest of the egg.

Preheat the oven to 400°. Roll out the dough on a lightly floured surface into a 14-inch irregular circle about 1⁄8- inch thick. Transfer to a rimmed baking sheet and spread the kale mixture on top, leaving a 2-inch border around the edge. Crumble the remaining cheese over the top, and then the walnuts. Fold the border of the dough over the filling (it will not cover all of it).

Brush the galette with the reserved egg. Bake until the crust is browned and the filling is set, about 30-35 minutes. Remove, let cool briefly, cut into thin wedges and serve.

Per serving:

294 calories, 9 g protein, 21 g carbohydrates, 20 g fat (10 g saturated), 53 mg cholesterol, 251 mg sodium, 2 g fiber.