This easy free-form French tart is a guaranteed crowd-pleaser, and with this homemade beauty, you’ve got yourself an impressive meal. Here, a flaky, buttery pastry base is complimented by a rustic and warming kale and sausage filling and heightened by the addition of pesto and a generous amount of Parmesan cheese.
Although the pesto is optional, it really makes this galette -- spread over a buttery, flaky pastry with a golden finish is just scrumptious.
Measure out and prepare your ingredients before you begin.
Make the Pastry Dough
In a food processor, pulse together the flour and salt. Add the cubed butter, and pulse it in briefly so there are some small and large textured chunks in the mixture. Add the sour cream or crème fraiche, and pulse until the dough begins to just come together.
A food processor makes forming the dough a snap, but the dough can easily be made by hand using the same method.
Tip the dough out onto a lightly floured work surface, and pull it into a ball. Flatten it into a dish, and wrap it in plastic to chill for at least 30 minutes, until needed.
The dough can be kept chilled for up to 3 days in advance or frozen for up to 1 month.
Prepare the Sausage Filling
Heat 2 tablespoons of the oil in a large frying pan over medium-low heat, and add the thinly sliced garlic and onion. Saute for a few minutes until the onions begin to turn translucent at the edges. Add the sausage and continue to fry, breaking it up into rough chunks as it cooks, until cooked through. Season with salt and pepper and then transfer to a bowl and set aside.
Prepare the Kale Filling
Return the pan to the heat and add the remaining 2 tablespoons of oil. Stir in the kale leaves and cook until the leaves are just beginning to wilt. Season with a sprinkle of salt and pepper to taste, and remove the pan from the heat.
Combine the Fillings
Mix the kale into the sausage filling. Set the combined mixtures aside to cool until needed.
Roll Out the Chilled Dough
Heat the oven to 350 F / 180 C / Gas Mark 4. On a piece of baking parchment cut to the size of a large baking tray, roll out the dough to a 12-inch / 30-centimeter diameter circle. If using the pesto, spread it evenly over the circle of dough, leaving a 2-inch / 5-centimeter border around the edge.
The pesto adds a nice filling and additional flavor to the galette. If you do not have it on hand, you could easily spread a bit of Dijon mustard or a savory condiment -- such as a jam or chutney -- in its place.
Top With the Filling
Sprinkle three-quarters of the grated Parmesan cheese over the top of the pesto, and then spoon on the cooled filling mixture, leaving the the dough border around the edge.
Fold the Galette
Fold the uncovered edge of pastry up over the filling in little sections to make a shape that resembles something like a rustic hexagon. Transfer it to a baking tray.
If the dough is too soft, you can chill the galette in the fridge or freezer until it firms up and is easier to fold and shape.
Prepare the Galette for Baking
Brush the Galette with the lightly beaten egg, and then sprinkle on the remaining Parmesan cheese, some salt and a few cracks of pepper. Top with the sprig of rosemary, if using.
Bake for 30 minutes or until the pastry is crisp and golden.
Let the galette cool for a few minutes before slicing and serving.