Potato, Kale and Ricotta Galette

From Julie Van Rosendaal

2012 Nov/Dec

This galette is subtle, with garlic and ricotta; try an Indian-spiced version by ditching the ricotta and spiking the kale with ginger and curry powder or garam masala as it cooks.


  • 1 large bunch kale
  • 1 T. olive or canola oil, plus extra for the pan
  • 1 T. butter
  • 3 – 4 garlic cloves, finely chopped
  • salt and pepper
  • 4 large thin-skinned potatoes
  • 2/3 c. ricotta cheese
  • 1/4 c. butter, melted


Preheat the oven to 400┬░F. Rinse the kale under warm water, then discard the tough stems and coarsely chop the leaves. In a large, heavy skillet heat the oil and butter over medium-high heat. Add the kale, garlic and a couple spoonfuls of water. Sprinkle the mixture with salt and pepper and cook, stirring occasionally, for a few minutes, until the kale has wilted and any excess moisture has cooked off. Set aside in a bowl.

Slice the potatoes crosswise as thin as you can, using a mandolin if you have one, or a very sharp knife. Drizzle a large ovenproof skillet with oil and layer a third of the potato slices, overlapping them, on the bottom. Spread half the kale over the potatoes, and scatter ricotta over them. Layer another third of the potatoes, the remaining kale and ricotta, and top with the remaining potatoes. Bake the galette for 30 to 40 minutes, until the top is golden and the potatoes are tender. Cut it into wedges to serve. Serves 6 to 8.