I was planning on a making a pizza with some leftover pizza dough I recently froze (or so I though) but when I took it out of the freezer, I realized it was leftover dough from the last galette I made! Whoops. I ended up just making a galette instead, but it was just as delicious! I’ll have to start labeling the things in my freezer from now on though…
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter, cut into small cubes
1 large egg, beaten
2 cups kale, roughly chopped
1/2 shallot, chopped
1 garlic clove
2-3 fingerling potatoes, thinly sliced
2 small golden beets, thinly sliced
Salt and pepper, to taste
1 cup crumbled feta cheese
Start by making the dough as it will need some time to chill in the fridge. Whisk together the flour, sugar, and salt. Cut in the butter with a pastry cutter, or use your hands. If using your hands, you simply want to roll the butter chunks between your fingers with the flour until it resembles the texture of small peas. Pour in the egg and mix until incorporated. Pour out onto a flat surface and shape into a disk, then wrap in plastic wrap and place in the fridge for at least an hour.
When the dough is almost ready preheat oven to 375 degrees.
Start cooking the other ingredients. Saute the beets and potato slices in olive oil until fork tender, set aside. Next saute the garlic and shallots in olive oil until softened, then add the chopped kale and cook until wilted, about 3-4 mins. Salt and pepper to taste.
Roll out the rough on a lightly floured surface until you have a full circle. Add 1/2 of the feta cheese on the bottom of the dough, leaving a 2-inch border. Top with half the kale and shallots, followed by the beets and potatoes, then the rest of the kale. Top with remaining feta cheese, then fold the edges of the dough over the filling, and brush the edges with the egg wash.
Place in the oven and cook for 30 mins or until the dough is golden brown. Enjoy!