Description
A buttery cayenne crust wraps a savory tart filled with greens, mustard, and cheese.
Ingredients
Scale
Galette dough: (makes enough for 2 galettes)
- 1 1/2 cups all purpose flour
- 1 1/2 cups white whole wheat flour
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 sticks unsalted butter, chilled
- 2 large eggs
- 5 Tablespoons milk
For the Kale Prosciutto Jarlsberg topping:
- 2 Tablespoons unsalted butter
- 1 cup sliced red onions
- 1/4 cup chopped shallots
- 2 teaspoons chopped garlic
- 1 Tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 1/8 teaspoon red pepper flakes
- 3 1/2 ounces thin sliced prosciutto, chopped
- 4 cups washed torn kale greens
- 2 cups baby arugula
- 1 cup washed torn mustard greens
- 2 ounces cream cheese, room temperature
- 1 teaspoon dijon mustard
- 1 1/2 cups grated Jarlsberg swiss (about 6 ounces)
- 1 egg
- 1 Tablespoon cream
Instructions
- To make the galette dough, put the flours, sugar, salt and the cayenne into the work bowl of a food processor. Pulse in the processor until blended. Cut the butter into 16 pieces and add to the flour mixture. Pulse the processor ON/OFF until the butter is cut into pea sized pieces. In a small bowl, beat the eggs and the milk until mixed. Add the milk and eggs to the flour and butter mixture. Pulse the processor until a dough just comes together. Empty the galette dough onto a large sheet of plastic wrap. Divide the dough in half and form into flats disks with your hands. Wrap each dough disk with plastic wrap and chill in the refrigerator for at least one hour. Dough can be chilled up to 2 days in the refrigerator. If you are not using the second disk until later, store the second dough disk in the freezer.
- To make the galette, preheat the oven to 375 degrees. In a large non-stick frying pan add the butter and melt it over medium heat. Add the onions, shallots and garlic to the melted butter and cook, stirring frequently, for 3 minutes. Add the vinegar, salt, pepper and red pepper flakes to the sauté pan. Stir to blend. Add the prosciutto and cook over medium heat, stirring frequently, for 2 minutes. Add the kale, arugula, and mustard greens to the sauté pan. Cook the greens, stirring frequently, for 3 minutes, until the greens just begin to wilt. Turn off the heat. Give the greens a stir and let cool for 10 minutes.
- While the greens are cooling, roll the galette dough into a 10 to 12 inch circle. Put the dough on a parchment paper-covered baking sheet. In a small bowl, mix the cream cheese and the mustard. Spread the top of the dough circle with the mustard cream cheese, leaving a 1 1/2 inch edge of dough uncovered. Top the cream cheese with the grated Jarlsberg cheese. Cover the cheese with the cooled kale and prosciutto mixture, leaving the outer edge of the dough uncovered. Gather up the outer dough edges of the galette and fold them over, forming a circular crust around the edges of the galette. In a small bowl, mix the egg and the cream until well-blended. Paint the outer edges of the galette dough with the egg wash.
- Bake the galette for 35 to 45 minutes or until the galette is golden and the cheese is melted and bubbly. Remove the galette from the oven and cool on the baking sheet for 10 minutes. Serve the galette warm or at room temperature.
- Category: Baking, Side