Kalette and Ricotta Galette

Cook time 1 hour + resting time
Servings 6


2 tbsp extra virgin olive oil

160g piece of speck, chopped in small pieces

1 leek, chopped

160g kalettes (or a bunch of kale)

½ bunch parsley roughly chopped

200g ricotta

1 mozzarella ball, torn

Pinch of nutmeg

1 egg whisked with water


200g plain flour

200g sour cream

Pinch salt

Kalette and Ricotta Galette


Sift flour into a bowl and then add salt. Make a well in the centre and add the sour cream. Begin to incorporate with a spoon and then use your hands to form a ball of dough. Flatten out into a disc and cover with cling film. Refrigerate for 1 hour.

While the pastry is resting, heat oil in a large pot and add the speck and leek. Cook for 5 minutes to soften then add the kalettes. Toss in the speck and sauté for a further 5 minutes then add parsley and cool to room temperature.

Preheat the oven to 175°C and line a 28cm oven-safe pan with baking paper.

Roll the pastry out onto a lightly floured surface into a rough circle that is 5cm larger than a 28cm pan. Carefully lay into the pan. Add the cooled kalette mixture and then scatter over ricotta and mozzarella. Fold the edges towards the centre, roughly pleating the pastry over but leaving the centre exposed. Brush pastry with egg wash and bake in the oven for 45-50 minutes or until golden.