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Kale-watte? I can hear you thinking ”Francine what is this again”… Let me tell you. Meet the Kalettes delicious cauliflower sprouts. Vegetables with a twist. A number of growers decided it was time for a new variation on the regular kale. In this case they wanted a variation on kale, but without the hard stem. And so began an endless process of growing, testing, tasting, trying out until there were the Kalettes. A kale crossed with a Brussels sprout. And what a nice combination this turned out to be because apart from the fact that it tastes good, it also looks very nice. kalettes galette recipe
Funny purple leaves with beautiful curls. I got to work with it and made these delicious Kalettes galette. A well-filled galette is often eaten sweet, but now we make it with quiche dough and it is a savory version.
A galette is a French term for a type of pie or biscuit made with a crumbly pastry base and filled with fruit, nuts, cream or other flavours. It is often baked on a griddle and has a round or oval shape. It is a traditional dish from the Brittany region of France and is considered a simple and homely way of baking. Galettes can be sweet or savory and are often served as a dessert or snack. kalette recipe
And this is how you make it:
-Let's make the stew first. You can do this a day or evening in advance, because the meat must stew for at least 4 to 5 hours on low heat or in the oven. Cut the meat into small cubes and fry them all over until they are nicely browned. Remove the meat from the pan and set aside.
- Cut the mushrooms into quarters and chop the onion. Remove the fresh herbs from their sticks and chop the leaves finely. Now fry everything in the frying pan and add the meat again. Season with salt and pepper and pour over the red wine. Top up with beef stock until the meat is covered and then simmer over low heat for 4 to 5 hours.
Making the galette.
-Remove the dough from the refrigerator and carefully roll it out on a baking paper on a baking tray. Spread 2 to 3 tablespoons of crème frache on the dough. Then a tablespoon or 5 of cranberry sauce.
-Wash the kalettes well under the tap and let them drain, stir fry them briefly in a frying pan with some mushrooms and set aside.
- Use a slotted spoon to put some stew on the galette, see photo. Make sure it doesn't get too wet, so let the meat drain on the slotted spoon above the pan! Spoon Kalettes on top of the stew.
-The last steps are to add the brie and some extra cranberry sauce and then carefully fold the edge. Brush the edge with the beaten egg and sprinkle with some Provencal herbs.
-Put the galette in the oven at 200 degrees and bake it for about 25 minutes, if it discolours too quickly, lower the temperature to 180 degrees and bake it a little longer.
Kalette's galette
When the galette is ready, carefully slide it onto a plate and cut it. The test panel here at home was surprised and gave this kalettes galette a very convincing 9! kalette recipe
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Kalette's galette
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Ingredients:
- 400 gram stew (e.g. ribs)
- 400 gram chestnut mushrooms
- 200 ml Red wine
- fresh herb mix - oregano/sage/thyme/rosemary
- 2 white onions
- beef boullion
- creme fraiche
- Cranberrysauce
- number of slices of brie
- Kalettes
- 1 roll of fresh quiche dough
- salt
- peper
- Provencal herbs
- 1 beaten egg
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Let's make the stew first. You can do this a day or evening in advance, because the meat must stew for at least 4 to 5 hours on low heat or in the oven. Cut the meat into small cubes and fry them all over until they are nicely browned. Remove the meat from the pan and set aside.
- Cut the mushrooms into quarters and chop the onion. Remove the fresh herbs from their sticks and chop the leaves finely. Now fry everything in the frying pan and add the meat again. Season with salt and pepper and pour over the red wine. Top up with beef stock until the meat is covered and then simmer over low heat for 4 to 5 hours.
Making the galette.
- Remove the dough from the refrigerator and carefully roll it out on baking paper on a baking tray. Spread 2 to 3 tablespoons of crème frache on the dough. Then a tablespoon or 5 of cranberry sauce.
- Wash the kalettes well under the tap and let them drain, stir fry them briefly in a frying pan with some mushrooms and set aside.
- Use a slotted spoon to put some stew on the galette, see photo. Make sure it doesn't get too wet, so let the meat drain on the slotted spoon above the pan! Spoon Kalettes on top of the stew.
- The last steps are to add the brie and some extra cranberry sauce and then carefully fold the edge. Brush the edge with the beaten egg and sprinkle with some Provencal herbs.
- Put the galette in the oven at 200 degrees and bake it for about 25 minutes, if it discolours too quickly, lower the temperature to 180 degrees and bake it a little longer.
Do you like the above recipe? Then try the recipes below:
Honey mustard Christmas Brussels sprouts with almonds
Brussels sprout salad with caramelized pecan nuts
Brussels sprouts in Parmesan cream sauce
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kalette recipe
Delicious!
Special. give it a try soon.