Kale and Ricotta Galette.

Oh dang. Spring has officially sprung with this recipe ya'll.
So I've noticed on all the other food blogs I've been reading that in about this point in a post, people tell a story from their childhood that relates to the meal, but I'm not gonna lie, I haven't been alive as long as them and I really don't have any memories to relate to this recipe.
But it doesn't matter. This stuff is insane. Whew.
Crazy.

I adapted this recipe from naturallyella.com. Her version is for 6-8 but i cut mine in half. The following is only  for 3-4 people. A super perfect lunch!

You start off with a whole wheat pie crust, and i've never made one with cream cheese, but I'm definitely a convert. Yum. In either a food processor or a bowl with a pastry blender, mix 3/4 cup + 2 TBSP of whole wheat pastry flour and salt to taste, around 1/8 tsp. Cut in 4 TBSP of cold butter until sandy and in coarse tiny pieces. A few pulses in the processor or a bunch of cuts with the pastry blender. Then cut in 1 oz of cold cream cheese (mine was lowfat). Then using a spoon, stir in 1/8 cup to 1/4 cup of ice water until it comes together into a dough, but try to keep it not very sticky. Add a tad extra flour if you need, then wrap it up in plastic and leave in the fridge while you complete the filling. 

As for the filling:

Heat 1/2 tablespoon of olive oil over medium low heat and cook 1-2 chopped green onions for a minute or two. Then add in 1 1/2 cups of lightly sliced packed de-stemmed kale until starting to wilt a bit. 

While that's cooking stir together 3/4 cup of skim ricotta cheese, 1 TBSP of honey, 1/2 an egg white (reserve the yolk) though I doubt there's anything wrong with using the whole white, I can't vouch for it. It might just take on more of a frittata eggy taste and texture, 1/4 cup feta cheese, some parmasen cheese, salt to taste and desired seasonings in a separate bowl. I added ground mustard, nutmeg and chinese five spice, but that's all personal preference. Mmm. Go to town with it. Though nutmeg was definitely made for this.

Fold in the kale and onions until evenly combined.

Flour a slab or surface and roll your dough into a circle, a 10-12 inch circle. Transfer that to a baking sheet covered in parchment, though the dough doesn't have to totally fit on the sheet since it'll be folded over a bit. Dump all your filling in the center and spread until you only have a 2 inch border around the whole crust. Then fold the border over, creasing as necessary. It'll look essentially like this:

Simple.

Then wisk the remaining egg yolk and a tsp of water together and brush over the crust. Bake at 400 for 30-40 minutes until golden and slightly browned. 

Give it a good coat of parmasen cheese and serve warm or cold.

I topped mine with mac nut pesto that my mom had made earlier and that was wonderful.
Oh my. It's quite lovely.

Enjoy. It'd be especially good with a dollop of greek yogurt on top. or just grab a handful and stuff your face.

No big. It's not like I did that or anything.

Ha.