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To achieve a savory filling in your galette, begin by mastering the cooking techniques for the sausage and vegetables. Start by using a skillet over medium heat to cook the Italian sausage. Break the sausage into smaller pieces with a spatula as it cooks, allowing it to brown evenly. This step not only enhances the flavor but also creates a delightful texture in your filling.

Savory Italian Sausage and Kale Galette

Join us on a culinary adventure with the Rustic Savory Italian Sausage and Kale Galette! This delightful dish features a flaky crust filled with rich Italian sausage, earthy kale, and creamy ricotta cheese, showcasing the beauty of seasonal ingredients. Perfect for family dinners or cozy gatherings, galettes are versatile and easy to make, allowing your creativity to shine. Discover the joy of rustic Italian cooking with this comforting recipe that will bring warmth to your table.
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Ingredients
  

For the Dough:

1 ½ cups all-purpose flour

½ teaspoon salt

½ teaspoon sugar

½ cup cold unsalted butter, cubed

4-6 tablespoons ice water

For the Filling:

1 tablespoon olive oil

1 pound Italian sausage (mild or spicy, as preferred)

2 cloves garlic, minced

1 small onion, finely chopped

4 cups kale, stems removed and roughly chopped

½ teaspoon red pepper flakes (optional)

Salt and pepper, to taste

1 cup ricotta cheese

1 large egg, beaten (for egg wash)

½ cup grated Parmesan cheese

1 tablespoon fresh lemon juice

1 teaspoon dried Italian herbs (basil, oregano, thyme)

Instructions
 

Prepare the Dough:

    - In a food processor, combine the all-purpose flour, salt, and sugar. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.

      - Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Avoid overworking it.

        - Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

          Make the Filling:

            - In a large skillet over medium heat, add the olive oil. Cook the chopped onion until translucent, about 3-4 minutes.

              - Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes.

                - Stir in the garlic and red pepper flakes (if using) for an additional minute. Then add the kale, salt, and pepper. Cook until the kale is wilted, about 3-4 minutes.

                  - Remove from heat and let it cool slightly. Once cooled, stir in the ricotta cheese, grated Parmesan, lemon juice, and dried herbs.

                    Assemble the Galette:

                      - Preheat your oven to 400°F (200°C).

                        - On a lightly floured surface, roll out the chilled dough into a rough circle, about 12 inches in diameter. Transfer it to a parchment-lined baking sheet.

                          - Spoon the filling mixture into the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as needed to create a rustic look.

                            - Brush the exposed dough with the beaten egg to give it a golden color when baked.

                              Bake:

                                - Bake the galette for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

                                  - Allow it to cool for about 10 minutes before slicing. Serve warm or at room temperature.

                                    Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 6-8