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RECIPE
13 INGREDIENTS10 STEPS1hr 35min

Rustic Kale Sundried Tomato Galette

4.8
4 Ratings
Making dough requires patience, but don't let that discourage you because it's super easy. You can customize your filling according to your craving! This gluten-free galette looks as good as it tastes!
Rustic Kale Sundried Tomato Galette Recipe | SideChef
Making dough requires patience, but don't let that discourage you because it's super easy. You can customize your filling according to your craving! This gluten-free galette looks as good as it tastes!
Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
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Estimated Total: Estimated Total:
Fulfilled by
Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
1hr 35min
Total Time
$3.14
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Crust

1 1/2 cups
Almond Flour
1/2 cup
Tapioca Starch
1/2 tsp
1/3 cup
Cold  Butter
2
Medium  Eggs

Filling

1/4
Small  Red Onion , thinly sliced
8 slices
1 bunch
Tuscan Kale
4-5 leaves torn from stem and cut into bite size pieces
1 Tbsp
Extra-Virgin Olive Oil
6
Sun-Dried Tomatoes in Olive Oil , chopped
1/4 cup
Feta Cheese
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Nutrition Per Serving

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CALORIES
632
FAT
52.4 g
PROTEIN
16.7 g
CARBS
31.1 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
The easiest way to make the dough for the crust is to use a food processor using the “S” blade. Add to the food processor, the Almond Flour (1 1/2 cups) , Tapioca Starch (1/2 cup) , Dried Rosemary (1 Tbsp) , Salt (1/2 tsp) , and Butter (1/3 cup) . Pulse until it’s the texture of coarse meal.
Step 3
Add Egg (1) and pulse again until dough comes together. Make sure you don't blend it constantly just quick pulses because the dough will get too warm and the oils will seep out of the almond flour. Roll the dough into a ball and then flatten to a disc and wrap it up. Refrigerate for at least 1 hour.
Step 4
Prepare the filling. In a pan on the stove, heat Extra-Virgin Olive Oil (1 Tbsp) to medium and add Red Onion (1/4) . Saute for a few minutes and then add Zucchini (8 slices) . Saute until Onions and Zucchini are soft.
Step 5
Add Tuscan Kale (1 bunch) and saute for a couple of minutes. Set aside with Sun-Dried Tomatoes in Olive Oil (6) .
Step 6
Remove the dough from the fridge and sprinkle flour on to rolling pin so it doesn't stick. Roll out dough on to parchment paper to about 10 inches in diameter. It doesn't have to be perfect, it's a rustic!
Step 7
Place filling on to dough, sprinkle with Feta Cheese (1/4 cup) and fold sides in. I left about 2-2.5 inches from the side without filling.
Step 8
If the dough cracks as you fold it in, don't worry about it. Just seal the crack with your fingers by pressing on the dough. Remember it's rustic, and doesn't have to look perfect.
Step 9
Whisk an Egg (1) and brush egg on to dough. This helps it brown nicely. Sprinkle with Coarse Sea Salt (1/4 tsp) .
Step 10
Bake for 35 minutes. Enjoy immediately!
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Nutrition Per Serving
Calories
632
% Daily Value*
Fat
52.4 g
67%
Saturated Fat
16.0 g
80%
Trans Fat
0.0 g
--
Cholesterol
148.8 mg
50%
Carbohydrates
31.1 g
11%
Fiber
6.6 g
24%
Sugars
3.3 g
--
Protein
16.7 g
33%
Sodium
568.6 mg
25%
Vitamin D
0.5 µg
2%
Calcium
288.7 mg
22%
Iron
3.5 mg
19%
Potassium
266.5 mg
6%
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