Project Description

Stahlbush Strawberry Galette








Kale & Mushroom Quiche

  • Prep Time: 60 mins
  • Cooking Time: 45 mins
  • Total Time: 1 hr 35 mins

  • Servings: 8
  • Calories: 279
  • Total Fat: 17.74g
  • Total Carbs: 22.93g
  • Protein: 7.74g


For the Pastry
  • 1 1/2 cups all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon cracked black pepper
  • 1/2 cup unsalted butter, cold & cubed
  • 1/4 cup ice water

For the Filing
  • 2 tablespoons extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1 small onion, finely chopped
  • 1 1/2 cups button mushrooms, sliced
  • 1 bag of Stahlbush Island Farms Chopped Curly Kale
  • Salt & pepper, to taste
  • 1/2 cup heavy cream

  • 4 large eggs
  • 3/4 cup feta cheese, crumbled

  • For the pastry:


    • In a large mixing bowl sift together the flour, salt & pepper.
    • Add the butter & work into the flour mixture until a pea sized crumb mixture is formed.
    • Add the water one tablespoon at a time until the dough begins to come together.
    • Turn out onto a light floured surface, shape into a disc & wrap in plastic wrap. Refrigerate for 60 minutes while you prepare the filling. Dough can be made 24 hours in advance.
  • For the filling:


    • In a large skillet over medium heat add the olive oil, garlic, onions & mushrooms. Cook until the onions begin to turn translucent & the mushrooms begin to soften, about 5 minutes.
    • Stir in the kale. Season with salt & pepper. Cook for an additional 2 minutes. Remove from heat & let cool to room temperature.
    • In a separate large mixing bowl whisk together the cream & eggs until fluffy. Season with a big pinch of salt & pepper.
    • Fold in the kale mixture followed by the feta cheese. Set aside while you roll out the pastry dough.
    • On a lightly floured surface roll out prepared pastry dough to 1/4 inch thick. Transfer to a 9-inch round pie dish & crimp edges.
    • Pour the filling into the pie shell & smooth the top to evenly distribute filling.
    • Bake for 30 minutes at 350(F) degrees, until the top is golden brown & centre has a slight jiggle. Let cool sightly before serving.

Share this recipe

Strawberry Galette with Hazelnut Chocolate Cream

For the Pastry
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt

  • 1/3 cup avocado oil (may use another neutral oil eg canola)
  • 2-4 tbsp ice-cold water

For the Filing
  • For the pastry:


    • In a medium-sized bowl, whisk the flour with the salt. Stream in the oil, and mix until you have crumbles. Add the ice-cold water a tablespoon at a time, gently folding together just until a shaggy, loose dough forms being careful not to over-mix. The dough should just hold together if you squeeze it in your hand.
    • Oil your hands and gather the dough, placing it in the middle of a sheet of plastic wrap. Shape and press it into a disc shape, then wrap tightly and refrigerate for 30 minutes or overnight.
  • For the filling:


    • Combine the frozen strawberries, cornstarch and sugar together, mixing well.
  • To Assemble the Galette:

    • Preheat the oven to 375°F. Cut 2 large pieces of parchment paper, about 20 inches in length. Roll the chilled dough between the 2 pieces of parchment paper to about 12-14 inches across and 1/8 inch thick. Always start rolling from the center of the disc turning the parchment to roll the dough in all directions until you have a rough circle. Don’t worry if the edges are jagged or uneven, this is part of the rustic appeal!
    • Spread the hazelnut chocolate spread over the pastry leaving a 2-inch border of crust uncovered. Pile the strawberries over the hazelnut chocolate spread and gently fold up the sides of the dough over the edges of the filling. Overlap the dough as you go around creating pleats. Brush the dough with plant-based milk and sprinkle with turbinado sugar. Slide the galette onto a baking tray, keeping it on the parchment.
    • Place on the center rack of the preheated oven and bake for 40-50 minutes or until the pastry is golden brown and strawberries are bubbling a bit, turning the galette around half way through baking. Serve with chopped toasted hazelnuts, warm hazelnut chocolate spread and vegan ice cream if desired. Best eaten the same day while warm or once it’s cooled to room temperature.

Share this recipe