Kale-Onion-Potato Galette

For a Time Capsule Burial and Breakfast for Riley's class, I signed up to bring a Veggie Galette. I wanted to use the kale from my WE Cooperative CSA box and some sweet onions.

I started with my recipe for Pâte Brisée. [Click name to go to the recipe post.]

Line a work surface with parchment paper or a nonstick baking mat, lightly dust with flour and dust the top of the dough with flour. Roll the dough into a rustic 15-inch circle, adding more flour, if necessary, to prevent sticking. Transfer the crust to a baking sheet with the parchment or baking mat in place.

Leaving a 2-inch border, fill the crust - with caramelized onions, sliced parboiled potatoes, and a handful of crumbled feta cheese - and fold up the edges to make a free-form galette. Drizzle the top with olive oil, sprinkle it with freshly ground sea salt and freshly ground pepper. Bake in a 425 degree oven until lightly browned on the edges, approximately 50 minutes. Let cool for 10 minutes before slicing.

Here are the happy, well-fed kiddos after they buried their time capsule...