Roasted Sweet Potato and Kale Galette with Feta Cheese

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, toss the cubed sweet potato with 2 tablespoons of olive oil, salt, pepper, and red pepper flakes (if using). Spread in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until tender and slightly browned.

While the sweet potato is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Add the chopped kale and cook for 5-7 minutes, or until wilted and softened. Season with salt and pepper to taste.

In a small bowl, whisk together the egg and water for the egg wash.

On a lightly floured surface, roll out the pie crust into a 12-inch circle. Transfer the crust to the prepared baking sheet.

Spread the cooked kale evenly over the pie crust, leaving a 2-inch border. Top with the roasted sweet potato and crumble the feta cheese over the sweet potato.

Fold the edges of the pie crust over the filling, pleating as needed to create a rustic look. Brush the crust with the egg wash.

Bake for 20-25 minutes, or until the crust is golden brown and the filling is heated through. Let cool slightly before slicing and serving.