Cold weather and warm food are synonymous, so this out-of-the-oven curried kale and potato galette is especially tasty because homemade hummus is spread under the vegetables. I created this dish over a year ago, and since it’s been popular, I thought it deserved a proper post on the blog rather than a mere mention on IG.
The vegan butter I used is called ‘Bio Buttery’ and is dairy, gluten and soya free, palm oil and nut free, and is made in Australia. I loved rubbing this vegan butter to make to dough for this galette because it took so little time and tasted light and pleasant. The recipe includes a few spices and for those of you who are daunted by a long list of ingredients, it's worth the effort as a curry from scratch is delicious and can't be replicated in a jar. I mandolin the potatoes because it's quick, so you probably have gathered I like to cook, but don't favour long fussy procedures, and you've guessed right; tasty and quick is my motto. If you wish to make the hummus, check my recipe>basic for the recipe. Hubby weighed in saying he preferred a thickish layer of potato, meaning you'd have to increase the cooking time to accommodate, and he preferred the kale chopped so it didn't come out in clumps while eating.
Health benefits –
· Chickpeas are a good source of fibre, protein, manganese and iron, and will help stabilise blood sugar levels.
CURRIED KALE, POTATO & HUMMUS GALETTE
V, DF, GF
Makes two galettes
For the dough:
1½ cups wholemeal/white spelt flour/ or GF brown rice flour
75 grams (2½ oz.) non-dairy butter, chilled (1/3 cup)
¼ cup chilled water
For the filling:
1 tablespoon olive oil
1 large onion, grated
3 cloves garlic, minced
1 tablespoon minced ginger root
1 teaspoon ground cumin
1 teaspoon garam masala
½ teaspoon tumeric
½ teaspoon salt
a pinch cayenne pepper
200 grams (7 oz.) hummus (1 cup)
8 cups chopped kale
6-7 small potatoes
For the dough:
Pour flour and salt into a bowl. Cut the butter into small dices and rub into the flour with fingertips to make a breadcrumb consistency. Using a blunt knife, gradually mix in iced water to make dough. Bring the mixture together and lightly knead. Divide into two pieces, shape into rounds and wrap individually in baking paper. Chill for 30 minutes in the refrigerator.
For the filling:
Preheat the oven to 180’C (350’F/Gas Mark 4). In a large fry pan, on a medium heat, sauté onion, garlic, ginger, cumin, garam masala, turmeric, salt and cayenne pepper in oil for about 8 minutes or until onion is softened, stirring occasionally. Add kale and cook for about 5 minutes or until wilted. Stir kale and curried onion mixture to combine. Meanwhile, using a mandoline, cut potatoes into paper-thin slices.
Roll out the dough between 2 sheets of lightly floured baking paper into a 25 cm (10 inch) circle until approx. 3 mm (1/8 inch) thick. Spread a layer hummus over the dough, leaving a 3-4cm (1 inch) border. Spread one-half of the potato slices over the hummus, overlapping the potatoes in circles; top with half of the kale mixture. Top with some potatoes randomly placed. Fold the border over, pleating and pressing to form an edge. Brush the dough edges with almond milk to achieve a golden crust, and sprinkle potatoes with olive oil to make them crusty.
Slide each galette on the baking paper onto the baking tray and bake in a 180’C (350’F/Gas Mark 4) oven for about 35-45 minutes until the potatoes are tender when pierced with a knife and the bottom crust is crispy. Serve with a few dollops of coyo yogurt and a scattering of walnuts.