Kale & Cashew Ricotta Buckwheat Galette

The word galette can have several meanings. One is a cake called Galette de Rois, which is eaten all over France on January 6th for the celebration of the epiphany. Another is for a savory buckwheat crepe eaten in Brittany. The most common use refers to a freely formed rustic tart. Galettes can be sweet and filled with fruit, or savory like this one.

The dough for this recipe comes from Elizabeth Pruitt's Tartine All Day. I changed her recipe from oat flour to buckwheat and simplified it a bit. For a long time I tried to develop a buckwheat crust that was tender and crumbly in just the right way. I think her use of cream cheese in a gluten-free dough is genius. It gives the dough both lightness and structure. This recipe makes two discs of dough. Each disc makes one tart, and feeds two people as a main course. The extra dough freezes well.

The galette is filled with long cooked kale and cashew ricotta. Though it may not look it, the cashew ricotta and buckwheat crust make a surprisingly filling tart. The cashew cheese makes enough for two tarts. It's easier to get the right texture with this amount of nuts than if you blend a smaller amount. If you make only one tart the "ricotta" is great on toast or for dipping crudite.

The amount of kale in the recipe makes enough for one tart, double up if you are making two. The kale will look like a lot, but like all cooked greens it will shrink to almost an eighth of it's original amount. The kale cooks for a long time. Longer than you probably cook your vegetables. Cooking the heck out of vegetables may not be the most nutritious but it's very tasty. When you cook vegetables for a long time they gift you their sweetness.


For the Buckwheat Crust:

3/4 cups + 2 Tablespoons brown rice flour

1 cup tapioca flour

1 cup + 2 Tablespoons buckwheat flour

8 ounces Cream Cheese

8 ounces unsalted butter

1 teaspoon salt

You can mix this dough two ways. The easiest is with a food processor, but you can also make it by hand. Either way, you need to cut the butter and the cream cheese into small cubes about the size of playing dice. You want the butter and the cream cheese to be very cold. For the cream cheese I often pop it in the freezer first to make it easier to cut.