Crust (from Food52)
- 1 stick (8 Tbsp) salted butter
- ½ c whole-wheat flour
- ¾ c all-purpose flour
- 2 Tbsp ice water
- 1 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 2 medium vidalia onions, sliced thinly
- 3 c curly kale, torn into bite size pieces
- 4 oz log goat cheese, at room temperature
- 1 KORU apple, sliced as thinly as possible
- 1 Tbsp dried or fresh rosemary
- Prepare crust according to Food52 recipe or purchase pre-made pie crust and bring to room-temperature, according to package instructions.
- Preheat oven to 375º F
- 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.
- Add kale to the onions and stir to combine. Cook for 2-3 minutes or until slightly wilted.
- Roll out the pie dough into a rough circle, about ½ cm thick. Flour work surface to prevent sticking, but do not over-flour.
- Transfer dough to a parchment-lined baking sheet. Spread an even layer of goat cheese on the dough, leaving about 1 ½ in of “naked” crust around as a border.
- Top goat cheese with onion and kale mixture. Arrange an even layer of apple slices on top.
- Fold edges of dough to “tuck in” the ingredients. Overlap folds to keep ingredients in and for a neat presentation.
- Sprinkle rosemary, salt, and pepper over top.
- Bake for 35-45 minutes, or until dough is browned and crispy.
- Allow galette to cool for 20-30 minutes before serving.