Kale & Pancetta Galette with Truffle Butter Crust
D'Artagnan chef bio | Yield: Makes one 8-inch galette
Make our rustic, free-form galette recipe with garlicky sauteed kale, shallots, and crispy pancetta. The black truffle butter crust adds depth of flavor.
- 1 small Black Truffle Butter (3 ounces), chilled
- 1½ cups all-purpose flour
- ¼ cup almond flour
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup ice water
- 3 ounces Ventrèche, diced
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1 bunch kale, chopped, tough ribs removed
- 2 cloves garlic, minced
- Salt & freshly ground black pepper
- 3 ounces Cantal, or other aged cow’s milk cheese, grated
- 1 egg yolk + 1 tablespoon water, beaten
- Make the crust: Cut truffle butter into small cubes then chill in the freezer for about 10 minutes. In the bowl of a food processor, pulse together flour, almond flour, salt, and sugar. Add cold truffle butter. Pulse until butter is broken up into pieces the size of small peas and evenly dispersed. Slowly add ice water, pulsing to just combine. Dough should hold together when squeezed, but should not be sticky. Turn dough onto a piece of plastic wrap and form into a disk shape. Chill in the refrigerator for at least 30 minutes.
- Meanwhile, make the filling: In a large skillet over medium heat, cook the ventrèche until golden and slightly crisp. Remove ventrèche with a slotted spoon and drain on a paper towel. Put the same pan back over medium-high heat and add olive oil to the rendered ventrèche fat. Add shallot, saute until transluscent. Add kale, turning to coat in the fat. Cook until kale wilts down but still has bright color and a little tooth to it. Add garlic, saute one minute more. Add reserved ventrèche. Season with salt and pepper to taste. Set aside.
- Preheat oven to 400 degrees F.
- On a sheet of parchment paper or a silicon baking mat, roll out the chilled dough to about 12” in diameter. Spread half of the grated cheese evenly over the dough. Place filing in the center of the dough and gently spread out, leaving a 2” border around the perimeter. Gently fold the border of the dough back over the filling in small sections until galette resembles an octagon. Slide galette, parchment and all, onto a baking sheet. Brush egg wash on the crust. Bake for 20 minutes, then sprinkle remaining cheese over the top and continue baking about 10 minutes more or until crust is golden brown and cooked through. Allow to cool slightly then slice into wedges and serve.