Kale and Sturdiwheat Galette Mix
A spring garden favorite. Delicious as an appetizer or a side dish!
You will need…
Sturdiwheat Galette Mix (1/2 of package) prepare as directed on package
Do ahead tip: Prepare morning of or 4 hrs before assembling for more tender crust. Remove from refrigerator and let sit at room temperature for 1/2 hour for easier rolling.
2 Cups Fresh Kale chopped or torn into bite size pieces
1/2 Cup Chopped Red Onion (see *optional toppings below)
1 Tbls. Olive Oil
1 tsp Salt
1/2 Cup Crumbled Feta Cheese
1 Egg beaten
Prepare Galette according to package directions. Refrigerate for 4 hrs for more tender crust. remove from refrigerator and let sit at room temperature for easy rolling.
Preheat oven to 350 degrees.
Roll out Galette dough on parchment paper lined cookie sheet into a 12-14 inch circle.
Toss chopped or torn Kale with olive oil and salt.
In the center of Galette dough spread the Kale mixture, leaving 2 inches of dough plain all around the outside edges.
Sprinkle with Crumbled Feta Cheese.
Fold up the plain edges of dough over edge of Kale mixture in sections all the way around overlapping slightly when needed, forming a border.
Brush top edge of dough with beaten egg.
Bake for 35 minutes or until cheese is melted and top edges are a golden brown.
Serve warm and ENJOY!!
*Optional toppings, fresh herbs, peppers or other greens.