A galette is a free-form tart, so it needs no special pan. Roast the squash first to remove excess moisture, then fold the pastry edge over the filling and bake until the crust is deeply golden.
Serves: 4
Prep: 25 minutes
Cook: 45 minutes
Ingredients
- 1 small butternut squash, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- 3/4 teaspoon fine salt, divided
- 1/4 teaspoon black pepper
- 1 small yellow onion, thinly sliced
- 2 garlic cloves, minced
- 4 cups chopped kale, tough stems removed
- 1 sheet refrigerated pie pastry, thawed if frozen
- 4 ounces goat cheese, crumbled
- 1 large egg, beaten with 1 teaspoon water
Method
- Heat oven to 425°F. Toss squash with 1 tablespoon oil, 1/4 teaspoon salt, and pepper. Roast on a sheet pan for 20 minutes until tender and lightly browned, then cool slightly.
- Lower oven to 400°F. Warm remaining oil in a skillet and cook onion for 5 minutes. Add garlic and kale and cook 3 to 4 minutes until kale is wilted.
- Unroll pastry onto parchment. Mound kale in the center, leaving a 2-inch border. Top with roasted squash and goat cheese.
- Fold the pastry border over the filling in loose pleats, leaving the center visible. Brush pastry with egg wash and transfer parchment to a baking sheet.
- Bake 22 to 25 minutes until the pastry is golden and cooked through. Rest 10 minutes before slicing.
Variations
Use sweet potato instead of squash, or replace goat cheese with crumbled feta. Add a pinch of red pepper flakes to the kale if you want gentle heat.
Storage and reheating
Refrigerate leftover slices in a covered container for up to 3 days. Reheat on a sheet pan at 350°F until hot to restore some crispness to the pastry.
Read the the meal rotation guide and the weekly meal planning guide for more practical dinner planning. Add this recipe to the Lucru Home meal planner and note any missing ingredients before shopping.
