Fridge Foraging: Sweet Potato and Kale Galette

Extra pie dough in the fridge means we are making a savory galette with kale and sweet potato on fridge foraging! 

Sweet Potato and Kale Galette

• 6 Tbs. olive oil
• 1 medium sweet potato, thinly sliced
• salt and pepper
• 6 oz. goat cheese
• Tbs. chopped thyme, plus more for garnish
• 1 onion, thinly sliced
• 1 bunch kale, ribs removed and roughly chopped
• 1 round pie dough (this is my favorite )
• 1 egg mixed with a splash of water 
• Parmesan cheese (optional) 

In a medium sized bowl combine the sweet potatoes, 2 tablespoons olive oil and large pinch of salt and pepper. Stir well making sure each sweet potato slice is well coated then set aside. 

In a small bowl, combine the goat cheese, thyme, and large pinch of salt and pepper. Set aside. 

In a large saute pan over medium heat warm the olive oil. Add the sliced onion and cook over low for about 20 to 25 minutes or until onions are caramelized. Remove and let onions cool. 

In the same pan add the kale and cook for a couple minutes or until the kale is wilted. 

Pre-heat oven to 350°F. 

Roll the pie dough out into a circle about 12" in diameter. Spread the herbed goat cheese in the center of the dough, leaving a 2" border. Top the goat cheese with the caramelized onions, followed by the kale. Top with the sweet potato and spread out the rounds overlapping each one slightly. 

Fold the dough over the filling and brush with egg wash and sprinkle with Parmesan cheese. 

Bake the galette for about 45 minutes or until the crust is golden brown and the sweet potatoes are fork tender. 

Garnish with herbs and more goat cheese. 

Serve warm.