These mini kale and cherry galettes are a sweet and savory bite perfect as a side or even a light vegetarian summer meal.

There’s this orchard about 15 minutes from our house that also happens to operate a bakery/farm store. While the orchard itself is just a chaotic madhouse of everyone from NYC getting their fill of the “country” on the weekends (pretty much my worst nightmare), the bakery/farm store which is about 10 minutes away in the opposite direction is a much less frequented, quaint and old red sided building filled with fresh local produce and all the baked goods you could ever want.

Of everything in there, there’s only one thing I go in looking for.

Cherry pie.

Nothing beats cherry pie. They’ve got apple, apple crumble, mixed berry, peach, blueberry and pretty much every other fruit pie you can imagine but cherry is where it’s at in my opinion.

I haven’t yet bought one this season (yet being the key word here. It will happen. Soon.) but thinking about it the other day is what inspired these savory sweet kale and cherry galettes.

I wanted to pair the cherries with something hearty, green and nutritious and Earthbound Farm’s Kale Italia (a mix of baby kale, mizuna, arugula and radicchio) seemed like the perfect fit.

Balancing out the savory and sweetness is a bit of a salty kick from the crumbled feta. All three would be an awesome side dish just sauteed all together but thrown in the middle of a crispy, buttery, flaky pie crust, this galette takes your typical side dish to the next level.

(Looking for more galettes? Try this paleo strawberry almond galette or this mushroom beet and blue cheese galette!)

It’s the perfect celebration of sweet summer cherries and baby greens and a healthier way to get your cherry pie on!

Of course, if you want a full out sweet cherry pie, try these mini tart cherry galettes! Way easier than traditional cherry pie but all the good filling flavor you love.

Yield: 3-6 servings

Mini Kale and Cherry Galettes

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These mini kale and cherry galettes are a sweet and savory bite perfect as a side or even a light vegetarian summer meal.

Prep Time 1 hour 10 minutes

Cook Time 25 minutes

Total Time 1 hour 35 minutes

Ingredients

For the crust

• 1 cup whole wheat white flour
• 3/4 cup all purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 4 tablespoons cold butter, diced
• 1/2 cup buttermilk
• 1 egg yolk, beaten for egg wash

For the filling

• 1 tablespoon extra virgin olive oil
• 5 ounces Earthbound Farm Kale Italia
• 1 cup halved, pitted cherries
• 1/4 cup crumbled feta
• salt and pepper to taste

Instructions

For the crust

1. Mix the flours, sugar, salt and baking powder together in a medium bowl.
2. Add the diced butter to the bowl and cut in with a fork or your hand until the mixture is the texture of coarse crumbs.
3. Add the buttermilk to the bowl and bring the mixture together with a fork or your hands. Turn out onto a floured surface and knead into a ball. Wrap in plastic wrap and refrigerate for 45 minutes.

For the filling

1. Place the olive oil in a large skillet over medium-high heat.
2. Once hot, add the Kale Italia and a cook for 1-2 minutes until just wilted. Remove from heat and let cool.
3. Add the cherries, feta, salt and pepper to the skillet once the dough is ready and mix together.

To assemble

1. Preheat oven to 350 degrees and line a baking sheet with a silicone baking mat or parchment paper.
2. Place a piece of parchment paper on a flat surface.
3. Divide the dough into three sections and roll each section out into a small circle about 1/4 inch thick. You may want to place another piece of parchment paper on top of the dough to help roll it out more easily.
4. Place a heaping amount of the kale and cherry mixture in the middle of the circle leaving a 1/2 inch perimeter empty. Fold the sides up around the filling pinching the dough together as you go and place on the baking sheet. Repeat with remaining two sections of dough and filling.
5. Brush the exterior of each galette with the egg wash then bake for 25 minutes until golden brown around the edges. Let cool 5 minutes before serving.

This conversation is sponsored by Earthbound Farm. The opinions and text are all mine.