While scooting around the grocery store the other day in my motorized cart (Still have difficulty walking with this sprain), I decided to load up with some convenience foods. To me, convenience food means frozen vegetables, ready made pie crusts, salad greens, ground beef, hamburger buns and Rao’s marinara sauce. I am on my own for the next two weeks so I can indulge in my preferences. I love savory pastry dishes and a galette is nothing more than a free form rustic tart.
In my effort to be somewhat healthy, I combined frozen baby kale, sauteed red onions, and frozen cubed carrots in a filling for my Pillsbury pastry round. I actually added a small amount of left over spicy sausage, but it could be left out. What is so great about this type of meal is that you can use anything that you like in the filling.
Cooking for one does not have to be an unpleasant experience. I see pasta marinara and grilled hamburgers in my future. But that’s after I finish this lovely galette with my salad greens. It might take me a while.
KALE AND RED ONION GALETTE
1 12oz. package frozen baby kale, thawed and squeezed dry
1 large red onion, halved and sliced into half rounds
1 to 2 tablespoons olive oil
1 cup Alexia’s frozen organic cubed carrots, thawed
Salt and pepper to taste
1/4 teaspoon red pepper flakes
1 round of Pillsbury refrigerated pie dough
1 beaten egg for egg wash, mix with a little water
Preheat oven to 400 degrees F.
Saute’ red onion in the oil in a medium size frying pan. Turn to low and cook slowly until the onions are soft and slightly caramelized. Add the dried kale and the carrots. Season with salt, pepper and red pepper flakes. Let cool slightly.
Place the pastry round on a parchment lined baking sheet. Mound the filling in the middle of the pastry leaving at least a 1-inch border. Fold the pastry over the filling, pleating as you go. Brush the pastry with the egg wash.
Place in preheated oven and bake for approximately 30 minutes or until the pastry is golden brown.