For the pastry:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 1/4 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 1⁄4 cup ice water

For the filling:

  • 4-6 large collard green leaves, chopped
  • 6 slices pancetta
  • 1/4 cup pine nuts
  • 1/4 cup gorgonzola cheese crumbles
  • 2 tablespoons olive oil
  • 1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
  • 2 large shallots, diced
  • salt and pepper to taste
  • 1/4 teaspoon cayenne, or to taste
  • a pinch of sage to taste
  • a pinch of thyme to taste
  • 1 fresh lemon, for juice


Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal (alternatively you can pulse the flour, salt, and cold butter in a food processor then transfer it back to the bowl). Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Prepare the filling: Heat the olive oil in a 12-inch skillet until hot but not smoking. Cook the shallot and pancetta about 5 minutes until shallots are translucent and pancetta is crisp. Add the collard greens and cook over medium-high heat for about 20 minutes, stirring occasionally and constantly monitoring the heat. You can periodically deglaze the pan with a spoonful or two of water, scraping up the browned bits at the bottom of the pan. Remove from heat and let cool until you’re able to transfer the greens to a cutting board, scraping the pan well. When finished cooking, toast the pine nuts in the same pan. Preheat the oven to 400 degrees. Mix greens in a bowl with pine nuts, gorgonzola cheese, fresh lemon juice and herbs.

Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread greens mixture over the dough, leaving a 1 1⁄2-inch border. Fold the border over the mixture, pleating the edge to make it fit. The center will be open. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.