Kale and Red Onion Galette

April 24th, 2015

Vegetable Galette 4

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.

Vegetable Galette 1


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.

Vegetable Galette 2

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.


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.

Printable Recipe

11 responses to “Kale and Red Onion Galette”

  1. Penny @ The Comforts of Home says:

    That looks tasty! I use Pillsbury crust a lot. When Mr. Comforts is gone over night I usually make me a burger, oven fries and a glass of red wine.

    Hope you ankle heals soon!

  2. Penny says:

    Thanks Penny. It is getting better by the day. Can actually walk up and down steps without two stepping it. Burgers are my favorite indulgence. Hope the packing is going well.

  3. Monique says:

    I know I would love this..k..maybe it is too soon..but so far..this post didn’t arrive..I will let you know;)

    Came to find your email address..
    Galettes to me..just look like a vacation somehwre pretty..
    Hope you are faring better?

  4. Larry says:

    Looks really good Penny and pretty healthy to boot. We’ve got to make a Galette at some point.

  5. Madonna says:

    I love this. I usually do a zucchini and shallots with ricotta, but yours sounds delish. What pretty pleating – very neatly done. 🙂

    Hope you heal so.

    • Penny says:

      When I make this combination again, I think I will add some kind of cheese. It may have needed a little more moisture. Thanks Madonna.

  6. Kathie says:

    I’ve got one of those crusts in my fridge! What a great idea. Seems like a good thing for a Monday. Thanks for sharing. Hope your sprain “unsprains” quickly. Come by Prairie Cottage Corner and I’ll give you a virtual scone, a cuppa something and either an ice pack or a hot pack…..virtually.

  7. Susan says:

    What a great idea to use refrigerated crust! Sometimes I get so wrapped up in doing things from scratch I don’t remember the time-savers. Your galette is so pretty and packed with nutrition and flavor!

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