Buckwheat, Potato and Kale Galette with Fresh Cheese, Sage and Garlic – Sophie Zalokar

Ingredients

• 4 medium potatoes (Red or Purple skinned varieties), washed
• 180 g wholemeal self-raising flour
• 70 g buckwheat flour
• 200 g unsalted butter, diced
• ½ tsp salt
• ½ cup Greek Yoghurt
• 2 bunches curly kale
• 2 tbsp extra virgin olive oil
• 100 g fresh cow or goats curd cheese or drained ricotta
• 80 g unsalted butter
• 4 cloves garlic, thinly sliced
• 1 cup sage leaves
• salt flakes & freshly cracked black pepper