Mushroom and Kale Galette | Oregonian Recipes

Ingredients

• 2 tablespoons olive oil
• 1 medium red onion, finely chopped
• 1 small eggplant, cut into 1/2-inch cubes
• 6 crimini or button mushrooms, sliced
• 1-1/2 cups chopped tomatoes
• 6 kale leaves, stemmed and chopped
• 2 tablespoons capers
• 1/4 cup non-dairy yogurt
• 1 teaspoon dried oregano
• 2 teaspoon sea salt (divided)
• 2 cups whole wheat flour, plus more for dusting
• 1/2 cup instant oats
• 1/4 cup chilled margarine
• 1/4 to 1/2 cup cold water
• Almond milk, for brushing
• Pine nuts, for garnish