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Dining Tip: Kale and Ricotta Galette

An easy winter entree that pairs well with sparkling wine

Laurie Woolever
Posted: January 18, 2013

• 1 1/4 cups all-purpose flour
• 1/3 cup semolina flour (you may substitute all-purpose or whole wheat flour)
• 3/4 teaspoon kosher salt, plus more to taste
• 1 stick (1/2 cup) chilled salted butter, cut into small cubes, plus 1/12 tablespoons
• 2 to 3 tablespoons cold water
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, peeled and finely chopped
• 1/2 bunch curly kale, stems removed, finely chopped (about 3 cups)
• 3/4 cup whole milk ricotta cheese
• Freshly ground black pepper to taste

1. In the bowl of a food processor fitted with the blade attachment, pulse together the all-purpose and semolina flours and the salt, just to combine. Add the cubed butter and pulse until the mixture forms coarse crumbs. Add the water, one tablespoon at a time, and pulse just until the dough comes together. Form into a disk, wrap tightly in plastic wrap and refrigerate for at least 30 minutes. You may make and refrigerate the dough up to 24 hours in advance of assembly.

2. Heat the olive oil in a sauté pan over medium-high heat until shimmering. Add the garlic and cook, stirring constantly, for one minute. Add the chopped kale and stir and toss to coat it evenly with the oil and garlic. You may wish to sprinkle a bit of water in the pan, which will steam the kale and speed up the cooking process. Season lightly with salt and continue to cook until the kale is tender, about 8 minutes. Remove from the pan and let cool to room temperature.

3. Heat the oven to 400° F. Remove the dough from the refrigerator. Line a baking sheet with parchment paper. Roll the dough out to 1/4-inch thickness—it should be about 10 to 12 inches in diameter—and transfer carefully to the baking sheet.

4.Cover the surface of the dough with the ricotta cheese. Season well with salt and pepper, then top with the cooked kale. Fold the edges of the dough in. Transfer the baking sheet to the oven and bake for about 25 minutes, rotating the sheet halfway through the cooking. The dough should be golden brown and tender. Let cool for five minutes, then slice with a pizza cutter or serrated knife and serve. Serves 4 to 6.


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