Whole Wheat Butternut Squash and Kale Galette
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A savory galette with a flavorful whole wheat crust is a one-dish vegetarian meal.
Ingredients
Crust
  • 1¾ cups all-purpose whole wheat flour
  • 1 tsp. sugar
  • 1 tsp. salt
  • 6 oz. (one and a half sticks) cold unsalted butter, cut into cubes
  • ¼ cup ice water
  • 1 tsp. red wine vinegar
Filling
  • 1 small butternut squash, peeled and cubed
  • 4 TB olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • Pinch red pepper flakes
  • 1 bunch kale, stems removed and leaves cut into ribbons
  • 1 egg (optional)
  • ¼ cup hard cheese such as Parmesan or Pecorino Romano, grated
Instructions
  1. Combine the flour, sugar and salt for the galette dough in a medium bowl and whisk together.
  2. Add the cubed butter. Toss the bowl to coat the butter with the flour.
  3. Cut the butter into the dough using a pastry cutter or two knives until the mixture resembles coarse crumbs. Leave some visible pieces of butter that are slightly smaller than a pea. (You can also do this in a food processor taking care to keep the butter in gravel-sized pieces.)
  4. Mix the water and vinegar together. Add four TB of the liquid. Stir with a fork until the dough begins to come together. If it is too dry, add the remaining liquid
  5. Gather the dough into a ball and knead it against the sides of the bowl until you have incorporated all of the dough.
  6. Wrap dough in plastic wrap and chill for at least one hour. (Dough can be made ahead and kept refrigerated for up to three days or frozen for longer periods.)
  7. While the dough is chilling, prepare the filling. Preheat oven to 400 and line a baking sheet with parchment paper or foil.
  8. Place the cubed squash on the baking sheet and drizzle with half the olive oil. Roast until softened, about twenty minutes.
  9. Meanwhile, heat the remaining olive oil in a large deep skillet. Sauté the onion and garlic over medium-low heat until softened, about five minutes. Season well with salt, pepper and red pepper flakes.
  10. Add the kale and continue to sauté until kale is wilted, about another five minutes. Set aside.
  11. To assemble the galette, place dough on a well-floured surface or nonstick rolling mat, and using a well-floured rolling pin, roll dough out in a circle shape until it is ¼ inch thick.
  12. Carefully transfer dough - a large pastry scraper comes in handy here - to a baking sheet lined with a Silpat baking mat or parchment paper.
  13. Place the kale and onion mixture in the center of the galette leaving a two-inch border around the edge. Top with the roasted squash.
  14. Fold the edges of the dough over in a hexagonal shape.
  15. Beat the egg with a teaspoon of water and brush the egg wash over the outside of the galette.
  16. Sprinkle with grated cheese, if using.
  17. Bake galette for 30 minutes at 400.
  18. Serve hot.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/04/24/whole-wheat-savory-galette-butternut-squash-and-kale/