Ingredients:

For the Dough:

• 1 ½ cup flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 12 tablespoons cold butter, cut into small cubes
• 4 to 5 tablespoons ice water
• 
1 egg white
• 2 tablespoons Everything Bagel spice blend

For the potato kale filling:

• ½ pounds ground sausage
• 3 tablespoons oil, divided
• ¼ onion, chopped
• ½ cup thinly sliced Idaho® petite gold potatoes
• Salt and pepper
• 1 bunch kale
• ¼ cup parmesan cheese, shredded 
• Zest of one lemon

Directions:

1. Whisk the flour, salt, and black pepper together in a bowl.
2. Add the flour mixture to a food processor along with the cubes of butter.
3. Pulse 5-7 times to incorporate the butter and the mixture is coarse with pea-sized clumps of butter.
4. Transfer the flour mixture to a clean work surface and form a well in the center.
5. Add 3-4 tablespoons of water and form the dough into a ball, adding the additional ice water if needed to hold, without overworking the dough.
6. Wrap the dough in plastic wrap and chill for 30 minutes while prepping the filling.
7. Preheat a skillet over medium heat and cook the sausage, breaking into smaller clumps and browning all over. Set aside. 
8. In the same skillet, add 1 tablespoon of oil and sauté the onion until translucent, about 5 minutes. Set aside.
9. In a small bowl, toss the potatoes with 1 tablespoon of oil and a pinch of salt pepper. Set aside
10. Remove the stems from the kale and roughly chop. Massage the kale with the remaining tablespoon of oil and season with a pinch of salt and pepper. Set aside.
11. Preheat the oven to 400°F.
12. Place a sheet of parchment paper onto your work surface and sprinkle with a light dusting of flour.
13. Unwrap the dough and place it in the center of the parchment paper. Top with a light sprinkle of flour and another sheet of parchment paper.
14. With the top parchment acting as a barrier, roll the dough out between the two sheets into a rustic 12-13” circle. Discard the top sheet of parchment.
15. Build the galette by arranging layers of potato, sausage, onion, and cheese in the center of the dough, making sure to leave a 2” lip to fold the dough over.
16. Add the kale on top and speckle with the remaining potato slices and just a few sprinkles of cheese.
17. Whisk the egg white with a splash of water.
18. Fold up the edges of the galette, pinching the dough as needed to repair or prevent tears along the crease.
19. Brush the exposed folded dough with egg wash and sprinkle with the everything bagel blend.
20. Carefully transfer the parchment and galette to a baking sheet.
21. Bake for 25-30 minutes, rotating once halfway through baking until the dough has become a light golden brown.
22. Remove from oven and place the baking sheet on a wire rack to cool for 5 minutes.
23. Add fresh lemon zest to garnish and slice to serve.