Kale and kabocha squash pair deliciously in this healthy vegetarian galette recipe that looks as fabulous as it tastes. Kabocha squash doesn't need to be peeled, but if it isn't available, use buttercup squash instead.
Nutrition per serving may change if servings are adjusted.
3 tablespoons butter
1 cup white whole-wheat flour (see Tip)
1 cup all-purpose flour, plus more for rolling
½ teaspoon salt
¼ teaspoon freshly ground pepper
⅔ cup reduced-fat cream cheese (Neufchâtel)
3 tablespoons canola oil
2 tablespoons cold low-fat milk
3 tablespoons extra-virgin olive oil, divided
2 medium yellow onions, sliced
1 teaspoon salt, divided
1 2-pound kabocha or buttercup squash
2 large cloves garlic, finely chopped
10 cups coarsely chopped kale (about 1 large bunch)
2 tablespoons water, plus more as needed
½ cup shredded Gouda cheese, divided
¼ cup pine nuts
To prepare pastry dough: 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 and refrigerate until solid again, 25 to 30 minutes.
Combine whole-wheat flour, all-purpose flour, ½ teaspoon salt and pepper 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 canola 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.
To prepare filling: Preheat oven to 400°F. Coat a large baking sheet with oil or cooking spray.
Heat 1 tablespoon olive 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 olive 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 olive 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 the 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 & 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 cup cheese and pine nuts on top.
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.
Make Ahead Tip: Refrigerate pastry dough for up to 1 day or freeze airtight for up to 3 months; thaw overnight in the refrigerator. Let stand at room temperature for 10 minutes before rolling.
Equipment: Parchment paper
Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
423 calories;23 g fat(7 g sat); 6 g fiber; 47 g carbohydrates; 11 g protein; 134 mcg folate; 31 mg cholesterol; 7 g sugars; 0 g added sugars; 15,180 IU vitamin A; 62 mg vitamin C; 200 mg calcium; 4 mg iron; 586 mg sodium; 752 mg potassium
Vitamin A (304% daily value), Vitamin C (103% dv), Folate (34% dv), Iron (22% dv), Calcium (20% dv)
Carbohydrate Servings: 3
Exchanges: 2½ starch, 1½ vegetable, ½ high fat meat, 4 fat