Fall Galette

I kind of got creative here.  And, thankfully this dish turned out wonderfully.  I used what I had on hand, and what is in season: potatoes, kale, apples, cranberries, brussels sprouts and turned it into a galette (a fancy word for a pie/pizza).

Ingredients:

2 red potatoes

a few kale leaves

a handful of brussels sprouts

1 apple (granny smith, or fuji – something crisp)

dried & sweetened cranberries

Parmesan cheese

salt

pepper

garlic powder

onion powder

fresh garlic

pie crust

Directions:

1) boil the potatoes until you can pierce them with a fork, let cool.

2) thinly slice all of the vegetables and the apple.  Slice large-ish pieces of the Parmesan cheese with a vegetable peeler.

3) in a skillet, heat up some olive oil and once hot throw in the brussels, kale leaves, and crushed garlic – lightly season with salt, pepper, garlic & onion powder.  Remove from pan and set aside.

4) add more olive oil to the hot skillet.  Throw in the sliced potatoes in, lightly season with salt, pepper, garlic & onion powder.

5) on a floured surface roll out your pie crust then pace on a baking dish.  Spread the cooked & seasoned veggies on top of the pie crust.  Arrange the sliced apples on top, and then the slices of cheese on top of the apples.

6) Bake in a pre-heated 350 degree oven for about 30-45 minutes until the crust is golden brown.  After the galette has cooked sprinkle the cranberries on top and serve hot.