Potato Kale and Sausage Galette Recipe

5 from 5 votes

Potato Kale and Sausage Galette Recipe

Craft an impressive savory potato galette featuring layers of crispy potatoes, flavorful sausage, and tender kale. This recipe walks you through creating a flaky crust and perfectly layering ingredients for a beautiful, rustic tart.

Prep Time1

Cook Time30

Resting Time5

Course: Appetizer, Breakfast, brunch, Main Course

Cuisine: American, French

Servings:

Calories: 405kcal

Author: Kita Roberts

Ingredients

For the Dough:

1 ½ c flour
½ tsp salt
¼ tsp black pepper
12 tbsp butter kept cold and cut into small cubes
4 to 5 tbsp ice water
1 egg white
2 tbsp Everything Bagel spice blend

For the potato kale filling:

1/2 lbs ground sausage
3 tbsp oil divided
¼ onion chopped
½ cup Idaho petite gold potatoes thinly sliced
1 tbsp Girl Carnivore Over Easy Spice Blend
1 bunch kale
Salt and pepper
¼ cup parmesan cheese shredded
1 lemon for zesting

Instructions

Make the Dough

Whisk the flour, salt, and black pepper together in a bowl.
1 ½ c flour, ½ tsp salt, ¼ tsp black pepper
Add the flour mixture to a food processor along with the cubes of butter.
12 tbsp butter
Pulse 5 to 7 times to incorporate the butter until the mixture is a course with pea-sized clumps of butter.
4 to 5 tbsp ice water
Transfer the flour mixture to a clean work surface and form a well in the center.
Add 3 to 4 tablespoons of water and form the dough into a ball, adding the additional ice water if needed to hold without overworking the dough.
Wrap the dough in plastic wrap and chill for 30 minutes while prepping the filling.

Make the Filling

Preheat a skillet over medium heat and cook the sausage, breaking into smaller clumps and browning all over.
1/2 lbs ground sausage
Set aside.
In the same skillet, add 1 tablespoon of oil and saute the onion until translucent, about 5 minutes. Set aside.
3 tbsp oil, ¼ onion
In a small bowl, toss the potatoes with 1 tablespoon of oil, a pinch of salt pepper and the GirlCarnivore Over Easy spice blend. Set aside
3 tbsp oil, ½ cup Idaho petite gold potatoes, 1 tbsp Girl Carnivore Over Easy Spice Blend, Salt and pepper
Remove the stems from the kale and roughly chop. Massage the kale with the remaining tablespoon of oil and season with a pinch of salt and pepper. Set aside.
3 tbsp oil, 1 bunch kale, Salt and pepper

Assemble

Preheat the oven to 400F.
Place a sheet of parchment paper onto your work surface and sprinkle with a light dusting of flour.
Unwrap the dough and place it in the center of the parchment paper. Top with a light sprint of flour and another sheet of parchment paper.
With the top parchment acting as a barrier, roll the dough out between the two sheets into a rustic 12 to 13” circle. Discard the top sheet of parchment.
Build the galette by arranging layers of potato, sausage, onion, and cheese in the center of the dough, making sure to leave a 2” lip to fold the dough over.
¼ cup parmesan cheese
Add the kale on top and speckle with the remaining potato slices and just a few sprinkles of cheese.
Whisk the egg white with a splash of water.
1 egg white
Fold up the edges of the galette, pinching the dough as needed to repair or prevent tears along the crease.
Brush the exposed folded dough with egg wash and sprinkle with the everything bagel blend.
2 tbsp Everything Bagel spice blend
Carefully transfer the parchment and galette to a baking sheet.

Bake

Bake for 25 to 30 minutes, rotating once halfway through baking until the dough has become a light golden brown.
Remove from oven and place the baking sheet on a wire rack to cool for 5 minutes.

Serve

Add fresh lemon zest to garnish and slice with a sharp knife to serve.
1 lemon

Notes

If you like a sweet note, drizzle a tablespoon of real grade A maple syrup over the galette right before serving.

Store leftovers stacked on sheets of parchment paper in an airtight container. Store for up to 3 days.

To reheat, warm on a baking sheet in an oven preheated set to 325 for 10 to 12 minutes.

Thinly sliced russet potatoes would work as a substitute for the petite golden potatoes. We recommend parboiling the potatoes and arranging them on a wire rack in a single layer to dry well before placing them on the galette.

For a slightly more crispy potato, brush with melted and cooled butter instead of oil.

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