How to make it

1. Preheat your oven to 375° Fahrenheit. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the Lee Kum Kee Minced Garlic and cook for another 1 minute. Add the chopped kale to the skillet and cook until wilted, about 3-4 minutes. Season with salt and pepper. Remove from heat and let the mixture cool slightly. In a bowl, mix the cooled kale mixture with shredded cheddar cheese and ricotta cheese.
2. Roll out the pie dough on a floured surface into a rough circle, about 12 inches in diameter. Transfer the dough to a parchment-lined baking sheet. Spoon the kale and cheese mixture into the center of the dough, leaving a 2-inch border around the edges. 
3. Fold the edges of the dough over the filling, pleating as you go to create a rustic border. The center will remain open.Brush the folded edges of the dough with the beaten egg for a golden finish. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
4. In a small bowl, mix together the Lee Kum Kee Sriracha Chili Sauce, honey, and rice vinegar. 
5. Let the galette cool slightly before slicing. Drizzle the Sriracha Chili Sauce over the top or serve on the side for dipping. Slice and Enjoy!