This is one of those transitional dishes that takes you from one season into another - the last of the summer corn, combined with dark leafy greens in a warm tart. The original recipe didn't have any protein, but it did use feta and dill, so I thought shrimp would be perfect.
If you don't eat shrimp, then no problem - leave them off. The veggies and cheese are hearty enough on their own.
I added them in because I knew that my husband would not be excited about something with no meat. I may love veggie tarts and pies, but he is not that into them.
I bought half a pound of shrimp and only ended up using half of it.
I also used a store bought (albeit fancy) pie crust. Don't hate me, I was tired and in a rush.
The nice thing about shrimp is that they cook really fast, so I put them on top of the galette raw and they were fully cooked when I took it out.
Warm, comforting, hearty, layered with flavor and texture - this is a great beginning of Fall dish.
Kale and Corn Galette with Feta and Shrimp
adapted from White on Rice Couple
1 9-inch pie crust of choice
1 tbsp olive oil plus 1 tsp
1/4 medium onion, chopped
1 large clove garlic, minced
1 bunch kale, de-stemmed and chopped
1 ear of corn, shucked (about 1 cup)
1/4 tsp minced dill
Kosher or sea salt
fresh cracked black pepper, to taste
6 oz feta cheese, crumbled
1/4 lb shrimp, peeled and deveined
Preheat oven to 375 deg F. Line a baking sheet with parchment paper. Place the rolled out pie crust on the baking sheet, cover with plastic wrap, and refrigerate until needed.
Heat a large skillet over medium heat. Add 1 tbsp oil and onion and cook until light brown and soft, about 2 minutes. Add garlic and cook 30 seconds more. Stir in kale and corn, and cook until kale is wilted, about 3 minutes. Season with salt and pepper. Allow kale/corn mixture to cool for 15 minutes. Stir in the feta cheese.
Toss the shrimp with 1 tsp oil, dill, salt and pepper.
Place the cooled filling mixture onto the dough, starting in center and spreading outwards, leaving about 1 1/2 inches of the outer rim of dough uncovered. Fold the edges of the dough over the filling. Brush the crust with wash of choice (heavy cream, beaten egg, milk, water, buttermilk). Place the shrimp on top.
Bake for about 35 minutes, or until the crust is golden and the shrimp are opaque. Serve warm or at room temperature.