Description
A rustic, savory galette featuring creamy white beans, tender kale, nutty Gruyère cheese, and sweet caramelized onions, all wrapped in a flaky, buttery crust.
Ingredients
Scale
For the Crust:
- 1 pre-made pie crust or homemade galette dough
- 1 large yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 2 cups kale, stems removed and chopped
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup shredded Gruyère cheese
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add onions and sugar, cook for 15-20 minutes until caramelized, stirring occasionally.
- Add kale and garlic to the skillet, cook for 3-5 minutes until kale is wilted. Stir in white beans, thyme, salt, and pepper. Remove from heat.
- Roll out the dough on the prepared baking sheet. Sprinkle half the Gruyère over the center, leaving a 2-inch border. Top with the bean-kale mixture and remaining cheese.
- Fold the edges of the dough over the filling, pleating as needed. Brush the crust with beaten egg.
- Bake for 25-30 minutes until the crust is golden brown. Let cool slightly before serving.
Notes
You can customize the seasonings to taste.