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Potato Kale and Sausage Galette

This potato galette uses kale and ground pork sausage for a hearty filling and a fun everything bagle blend on the flaky crust for tons of texture and flavor in every bite. Feeling bold? Add a fried egg on top of each slice when serving.
Prep Time 1 hour
Cook Time 30 minutes
Resting Time 5 minutes
Servings 8
Calories 405kcal

Ingredients

For the Dough:

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

For the potato kale filling:

  • ½ lbs ground sausage
  • 3 tablespoon oil divided
  • ¼ onion chopped
  • ½ cup Idaho petite gold potatoes thinly sliced
  • 1 tablespoon 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 teaspoon salt, ¼ teaspoon black pepper
  • Add the flour mixture to a food processor along with the cubes of butter.
    12 tablespoon 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 tablespoon 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.
    ½ 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 tablespoon 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 tablespoon oil, ½ cup Idaho petite gold potatoes, 1 tablespoon 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 tablespoon 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 tablespoon 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 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. 

Nutrition

Serving: 1g | Calories: 405kcal | Carbohydrates: 24g | Protein: 9g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 535mg | Potassium: 226mg | Fiber: 2g | Sugar: 1g | Vitamin A: 743IU | Vitamin C: 12mg | Calcium: 87mg | Iron: 2mg