Salsify Kale Galette with Horseradish Sauce

In this pretty salsify kale galette, salsify - a root vegetable, rests on a bed of creamed kale inside a pastry crust. It's then drizzled with horseradish sauce and sprinkled with dill. The result is a flavourful pie that tastes as good as it looks.

1 (12 oz) pkg shortcrust pastry (375 g)

Creamed Kale:
1 Tbsp. extra-virgin olive oil
1 Tbsp. butter
1 onion, chopped
2 cloves garlic, minced
2 cups kale (150 g)
5 Tbsp. crème fraîche or sour cream
sea salt
black pepper, freshly ground

Galette:
6 roots salsify (200 g)
4 Tbsp. cheddar cheese, shredded
1 handful dill, roughly chopped
1 egg, beaten

Horseradish Sauce:
2 Tbsp. crème fraîche
3 tsp. horseradish cream

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6).

For the Salsify:
To prepare the salsify, first wash it thoroughly. Prepare a large bowl of water, with a few Tbsp. of lemon juice or white vinegar in it (this will stop the salsify from discolouring).

Trim the ends, then use a vegetable peeler to peel the salsify. It can naturally release sap, so you may wish to wear kitchen gloves. Immediately put the peeled salsify into the bowl of lemon water.

Cut each salsify into even sized batons, about 10 cm long. If the roots are thick, cut them lengthwise to ensure even cooking. Return the salsify to the lemon water.

For the Creamed Kale:
Heat the oil and butter in a large sauté pan, then add the onion and cook for 3 minutes until translucent. Add the garlic and cook for a further minute.

Remove any woody stems from the kale and discard, then roughly chop the leaves and add them to the pan and cook, stirring often, for a few minutes until wilted.

Remove from the heat, allow to cool slightly, then stir in the crème fraîche and season with salt and pepper.

To Assemble:
Roll out the pastry on a large piece of baking paper, to make a 10" circle.

Spread the grated/shredded cheese onto the pastry, leaving an edge of about 1". Spread the creamed kale onto the cheese. Add the salsify decoratively, still leaving the edge.

Fold the edges of the dough up and over the filling. Brush the edges of the pastry with the egg, and brush the salsify with a little oil. Transfer to a baking sheet and bake for 25 minutes or until golden.

For the Horseradish Sauce:
Mix the ingredients together until combined. Taste and add more horseradish if you like it hotter. Serve the galette drizzled with the sauce and sprinkled with the chopped dill.

Makes 6 servings.