Kale and kabocha squash team up in this hearty galette. The result: a rustic beauty that looks as fabulous as it tastes. 

I love galettes. Always a versatile party pleaser, these generous, free form pastries are both rustic and elegant. Their hand-folded edges wrap a combination of luxury fillings to say, homemade in a luxe sort of way. The cracks in the folded dough just add to this galette’s charm. Savory or sweet, big or small, fat or thin, galettes are made for sharing and always a great choice for any festive occasion.

Kale and Kabocha Galette

Galette with Kabocha Squash and Kale
Slightly Adapted from Eating Well Magazine

3 tablespoons extra-virgin olive oil, divided
1 large onion, sliced
1 teaspoon salt, divided
1 kabocha squash (about 2 pounds) or other winter squash
3-4 large cloves garlic, finely chopped
1 large bunch kale, chopped (about 8 cups)
2 tablespoons water, plus more as needed
½ cup shredded Gouda cheese, divided
¼ cup pine nuts

Prepare pastry dough (recipe below) and refrigerate for at least one 1 hour.

Preheat oven to 400 degrees Fahrenheit. Coat a large baking sheet with oil.

Heat 1 tablespoon oil in a large skillet over high heat. Add onions and ½ teaspoon salt and cook, stirring, until just starting to lightly brown, 3 to 5 minutes. Reduce heat to medium-low, cover and cook, stirring occasionally, until soft and golden brown, 20 to 30 minutes.

Meanwhile, scrub squash (but don’t peel it). Cut in half and remove the stem and seeds. Cut into fairly thin wedges, about ½-inch wide at the rind. Toss the squash with 1 tablespoon oil and ¼ teaspoon salt in a large bowl, rubbing lightly with your hands until all the slices are well coated. Spread in a single layer on the prepared baking sheet. Bake, turning the slices over about halfway through, until tender and browned, 30 to 35 minutes.

When the onions are done, push them to the edges of the pan; add the remaining 1 tablespoon oil to the center, then add garlic and cook, stirring, about 1 minute. Add kale and the remaining ¼ teaspoon salt; cook stirring, until the kale is wilted, 3 to 5 minutes. Add 2 tablespoons water, cover and cook, stirring once or twice and adding water by the tablespoon if the pan is dry, until the kale is just tender, 10 to 15 minutes. Remove from heat and stir in ¼ cup cheese.

When squash is done, reserve 6 of the prettiest slices. Cut the remaining slices into 1-inch pieces. Add the squash pieces to the kale mixture and combine.

To roll out pastry: Dust a sheet of parchment paper, and the dough, with flour. Roll the dough out into a 15-inch circle. Go slowly and if it cracks just press the pieces together. Dust with flour as needed and keep the circle as even as you can, but don’t worry about rough edges.

To assemble and bake: Spread the onion-kale-squash mixture over the pastry, leaving a 2-inch border. Arrange the reserved squash slices decoratively on top and gently press into the filling. Sprinkle the remaining ¼ cheese and pine nuts.

Use the parchment to lift the edges of the pastry and fold loosely over the filling in 2-or 3-inch sections. It may crack as you fold it, but that’s fine. Transfer the galette, parchment and all, onto a baking sheet. Trim off overhanging parchment.

Bake the galette until the pastry is golden brown, 30 to 35 minutes.

Let cool at least 15 minutes on the baking sheet. Lift parchment and galette onto a platter; slide the parchment out. Serve hot, warm or at room temperature.

Kale and Kabocha Galette

Galette Pastry
A little browned butter gives this versatile pastry dough a rich flavor and reduced-fat cream cheese makes it easier to handle without compromising the delicate shortbread-like texture of the finished galette.

3 tablespoons butter
1 cup white whole-wheat flour
1 cup all-purpose flour
½ teaspoon salt
2/3 cup reduced-fat cream cheese (Neufchâtel)
3 tablespoons canola oil
2 tablespoons cold low-fat milk

Melt butter in a small saucepan over medium heat. When it starts bubbling, cook, stirring and watching carefully so it doesn’t burn until golden brown, 2 to 6 minutes. Transfer to a metal bowl; refrigerate until solid again, 25 to 30 minutes.

Combine whole-wheat flour, all-purpose flour and salt in a food processor. Pulse once or twice to mix. Cut the butter and cream cheese into pieces; add and pulse until the mixture resembles coarse meal. Add oil and pulse until it looks like wet sand. Add milk and pulse until small clumps form.

Transfer the dough to a sheet of parchment paper and press into a ball, then press the ball into a disk about 8 inches wide. Wrap in the parchment* and refrigerate for at least 1 hour and up to 1 day before rolling out.

Martine’s Notes: This galette can be made with a variety of winter squashes. What’s nice about kabocha squash is that it’s not only delicious, but it also doesn’t have to be peeled! Spinach or swiss chard could be used as a substitute for kale. A little black pepper can be added to the dough for extra flavor.

*When making the galette pastry, I wrapped my dough in parchment as the original recipe advised, but next time I will instead wrap the dough in a plastic wrap before refrigerating. I think a plastic wrap would provide a tighter seal to ensure the dough doesn’t get dry.

4 thoughts on “Galette with Kabocha Squash and Kale

  1. Kabocha was introduced to the Japanese by the Portuguese sailors in 1541, bringing it with them from Cambodia. They were called Cambodia abóbora, and was shortened by the Japanese to kabocha. I love kabocha in tempura, and now this galette is beautifully delectable. Yum!

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