Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Rustic Kale Sundried Tomato Galette
Recipe

13 INGREDIENTS • 10 STEPS • 1HR 35MINS

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!
Add to plan
logo
Rustic Kale Sundried Tomato Galette
Save
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
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!
1HR 35MINS
Total Time
$3.14
Cost Per Serving
Ingredients
Servings
4
US / Metric
Crust
Almond Flour
1 1/2 cups
Almond Flour
Salt
1/2 tsp
Butter
1/3 cup
Cold Butter
Egg
2
Medium Eggs
Filling
Red Onion
1/4
Small Red Onion, thinly sliced
Zucchini
8 slices
Tuscan Kale
1 bunch
Tuscan Kale
4-5 leaves torn from stem and cut into bite size pieces
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Sun-Dried Tomatoes in Olive Oil
6
Sun-Dried Tomatoes in Olive Oil, chopped
Feta Cheese
1/4 cup
Feta Cheese
Nutrition Per Serving
VIEW ALL
Calories
632
Fat
52.4 g
Protein
16.7 g
Carbs
31.1 g
Add to plan
logo
Rustic Kale Sundried Tomato Galette
Save
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
Cooking InstructionsHide images
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 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 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 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 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 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!
step 10 Bake for 35 minutes. Enjoy immediately!
Tags
view more tags
American
Gluten-Free
Lunch
Date Night
Shellfish-Free
Kid-Friendly
Vegetarian
0 Saved
top