Learn how to combine the robust flavors of kale and potatoes in a rustic, crowd-pleasing galette. This potato and kale galette is easy to make, satisfying, and elegant enough for holiday entertaining or a cozy weeknight dinner.
Galettes may look refined, but they are essentially “lazy pies.” There’s no need for a tart pan or perfectly crimped edges: roll out the dough, add the filling, and fold the edges over for an attractive, rustic finish. With straightforward steps and accessible ingredients, this galette delivers big flavor with minimal fuss.
Recipe credit: Andreya, a Lake Tahoe-based personal chef at Mortar Pestle Cooking — this version follows her approachable, delicious method.
Why we love this recipe:
Who doesn’t love savory pie for dinner? This impressive yet unfussy galette combines tender potatoes, bright kale, and salty feta in a flaky pastry shell. It looks beautiful on the table and offers a satisfying balance of textures and flavors.
Versatile and adaptable, the galette works as an appetizer, side, light main course, or lunch. To make it more substantial, stir in pre-cooked sausage or another cooked protein before assembling.
Potato and Kale Galette Ingredients
- All-purpose flour — the base for the pastry dough.
- Lard or duck fat — use chilled pieces for a flaky, dairy-free option, or combine with butter.
- Butter — chilled, unsalted; higher butterfat varieties give a flakier crust.
- Egg — helps bind the dough.
- Cold water — keep it ice cold for best dough texture.
- Sea salt — for seasoning the dough and finishing the galette.
- Kale — any sturdy green will work; spinach or Swiss chard are good substitutes.
- Olive oil — for cooking the greens and coating the potatoes and crust.
- Lemon zest — brightens the kale mixture.
- Feta — crumbled, for salty, tangy contrast.
- Red potatoes — thinly sliced into 1/4″ rounds.
- Sweet potato — peeled and sliced into 1/4″ rounds.
- Chili powder — optional, to season the sweet potatoes.
Step-by-Step Instructions for Potato and Kale Galette
Galette Dough
- Preheat the oven to 400°F (205°C).
- Combine the dry ingredients in a large bowl. Use a pastry cutter or fork to work the chilled lard/duck fat and butter into the flour until the mixture holds when squeezed.
- Add the egg and then the cold water, one tablespoon at a time, mixing until the dough just comes together. Add a little more water if it is too dry.
- Turn the dough onto a floured surface and knead briefly to form a ball.
- Wrap and chill in the refrigerator for at least 20 minutes, or up to overnight.
Galette Filling
- Prepare the filling while the dough rests.
- Heat olive oil in a large skillet, add the kale and a pinch of salt, and cook over high heat for 3–5 minutes until bright green and wilted.
- Remove from heat, sprinkle with lemon zest, and let cool slightly.
- When cool enough to handle, squeeze the kale to remove excess moisture and stir in crumbled feta.
- Thinly slice the potatoes to 1/4″ rounds. Toss red potato slices with olive oil and salt. Toss sweet potato slices with olive oil, salt, and chili powder if using.
Assemble the Galette
- Roll the chilled dough on a floured surface into a circle about 12 inches (30 cm) in diameter.
- Transfer the dough to a sheet pan or an iron skillet.
- Spread the kale and feta mixture across the center, leaving a 2-inch border.
- Arrange the potato slices on top in concentric rings, alternating red and sweet potato slices for a pretty effect.
- Fold the dough edge up and over the filling, pinching as you go to secure the crust.
- Beat an egg and brush a thin glaze on the folded dough edge. Sprinkle coarse sea salt around the rim and drizzle olive oil over the potatoes.
- Bake in the preheated oven for 20–30 minutes, until the potatoes are tender and the top develops a light golden color. Test doneness by inserting a toothpick into a potato slice; it should slide through easily.
- Allow the galette to rest for about 15 minutes, then garnish with fresh thyme, slice, and serve.
Tips for Success & FAQs
If you’ve never folded a galette edge before, watch a short tutorial to learn the simple folding technique. Folding by hand is forgiving and creates a charming rustic look.
Short on time? A store-bought pie crust works well in place of homemade dough and saves preparation time without sacrificing flavor.
Yes. You can assemble the galette, freeze it unbaked, and bake it from frozen when you’re ready. Adjust baking time as needed until the potatoes are tender.
What are good filling variations?
Swap kale for spinach or chard, trade feta for goat cheese, or add cooked sausage or bacon for extra protein. Be creative with herbs and spices.
How do I prevent a soggy crust?
Brush the inside of the crust with a thin egg white wash before adding the filling to create a moisture barrier. Also, squeeze excess liquid from cooked greens.
More Recipes for You to Try
Once you’re comfortable with savory galettes, try a sweet fruit galette for dessert—apples, pears, or stone fruit make excellent fillings. Leftover sweet potatoes are perfect tossed into a rosemary sweet potato hash for an easy, flavorful side. For a classic pairing, serve this galette alongside a simply cooked steak or your favorite protein to round out the meal.
Potato and Kale Galette
The hearty flavors of kale and potatoes are wrapped in pastry with crumbled feta for a filling yet not heavy meal.
Recipe Details
Prep: 30 mins • Cook: 30 mins • Additional time: 30 mins • Total: 1 hr 30 mins
Ingredients
Galette Dough
- 2 cups all-purpose flour, plus more for dusting
- 3 tbsp lard or duck fat, chilled and broken into small bits
- 3 tbsp unsalted butter, sliced and chilled
- 1 egg
- 1/4 cup cold water
- Pinch of salt
Galette Filling (make while dough is resting)
- 1 bunch kale, destemmed, chopped, and washed
- 1/4 cup olive oil to coat the pan
- Salt to taste
- Zest of 1 lemon
- 1/2 cup crumbled feta
- 2–3 red potatoes, sliced into 1/4″ rounds
- 1 sweet potato, peeled and sliced into 1/4″ rounds
- Olive oil to coat potatoes
- 1–2 tsp chili powder (optional)
Instructions
Galette Dough
- Preheat oven to 400°F (205°C).
- Combine dry ingredients and cut in the fats until the mixture holds when squeezed.
- Add egg and cold water, one tablespoon at a time, until dough forms.
- Turn onto a floured surface, shape into a ball, wrap, and chill at least 20 minutes.
Galette Filling
- Sauté kale in olive oil with a pinch of salt until bright and wilted, 3–5 minutes.
- Remove from heat, add lemon zest, cool slightly, then squeeze out excess moisture and stir in feta.
- Toss red potato slices with olive oil and salt; toss sweet potato slices with olive oil, salt, and chili powder.
Assemble Galette
- Roll chilled dough to about 12″ diameter and place on a sheet pan or skillet.
- Spread kale-feta mixture in the center, leaving a 2″ border.
- Layer potatoes in concentric circles, fold the dough over the edge, and pinch to seal.
- Brush the crust with beaten egg, sprinkle coarse sea salt, and drizzle olive oil over potatoes.
- Bake 20–30 minutes until potatoes are tender and golden. Let cool 15 minutes before slicing.
Notes
If the top browns too quickly while potatoes remain undercooked, reduce oven temperature to 375°F and continue baking until tender. For help with folding, view a short galette-edge tutorial online.