Ingredients

Crust (adapted from Food52)

• 8 Tbsp (1 stick) salted butter
• ½ cup whole-wheat flour
• ¾ cup all-purpose flour
• 2 Tbsp ice water
• 1 Tbsp apple cider vinegar

Filling

• 2 Tbsp olive oil
• 2 medium Vidalia onions, thinly sliced
• 3 cups curly kale, torn into bite-sized pieces
• 4 oz. goat cheese, room temperature
• 1 Fuji or Gala apple, thinly sliced
• 1 Tbsp dried rosemary
• Salt and pepper to taste

Directions

1. Prepare crust according to Food52 recipe or purchase pre-made pie crust and bring to room temperature, according to package directions.
2. Preheat oven to 375º F.
3. Heat olive oil in a large skillet over medium-low heat. Add the onions and toss in the oil. Cook the onions for 30-45 minutes, stirring occasionally. When you notice brown, caramelized bits sticking to the pan, add a tablespoon of water to loosen the onions. Once the onions are sweet and light brown, they’re ready.
4. Add kale to the onions and stir to combine. Cook for 2-3 minutes or until slightly wilted.
5. Roll out the pie dough into a rough circle, about ½ in. thick. Flour work surface to prevent sticking, but do not over-flour.
6. Transfer dough to a parchment-lined baking sheet. Spread an even layer of goat cheese on the dough, leaving about 1½ in. of “naked” crust around as a border.
7. Top with onion and kale mixture. Arrange an even layer of apple slices on top.
8. Fold edges of dough to “tuck in” the ingredients. Overlap folds to keep ingredients in and for a neat presentation.
9. Sprinkle rosemary, salt, and pepper over top.
10. Bake for 35-45 minutes, or until dough is browned and crispy. Allow galette to cool for 20-30 minutes before serving.