Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette, a pancake made with buckwheat flour usually with a savory filling.

So, a savory pie. Using the almost out of season Hatch green chiles we have in these parts – and always delicious Manchego cheese.
I’m a huge fan of Manchego – particularly baking the cheese into crust for a surprising, tangy punch! (Although, I have been known to eat an entire block of Manchego on my own on more than one occasion…possibly daily). Yes, it’s that good!

Green Chile Pork Manchego Gallette

Crust:
1 1/2 cups all purpose flour
8 Tbs. ice cold butter, cut into small cubes
1 large egg
4 oz. shredded Manchego cheese
1 Tbs. vinegar
2 Tbs. ice water

Add all the ingredients to a food processor and pulse until crumbly.
Transfer to a plastic wrap lined surface and form the crumb pile into a disc. Wrap tightly in plastic and chill for 10 minutes.
Roll out the dough between 2 layers of parchment into a large 11″ roundish shape.

Filling:
1/2 lb. ground pork
1/2 cup roasted green chiles, finely chopped
sea salt and pepper
2 oz. Manchego cheese, chopped
kale (optional)

Brown the pork in a small pan and season with the green chiles and salt and pepper.
Preheat the oven to 400 degrees.
Transfer the filling to the center of the crust and top with additional cheese and kale (if desired). Fold in the sides of the crust to form a galette shape.

Bake for about 25-35 minutes, until the crust is golden brown.