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Kale & Squash Galette with Olive Oil Crust

November/December 2013

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Kale and kabocha pair deliciously in this healthy vegetarian galette recipe that looks as fabulous as it tastes. The squash wedges are roasted, peel and all, while the onions and kale are sautéed, and then everything is baked into this yeasted olive oil crust. If kabocha squash isn’t available, buttercup squash is a good substitute.


Kale & Squash Galette with Olive Oil Crust

Makes: 8 servings

Serving Size: 1 slice

Active Time:

Total Time:

Equipment: Parchment paper

Ingredients

Dough

  • 1 cup lukewarm water
  • 2 teaspoons sugar
  • 1 teaspoon active dry yeast
  • 1 1/4 cups white whole-wheat flour
  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin olive oil, plus more as needed

Filling

  • 3 tablespoons extra-virgin olive oil, divided
  • 2 medium yellow onions, sliced
  • 1 teaspoon salt, divided
  • 1 2-pound kabocha squash
  • 2 large cloves garlic, finely chopped
  • 10 cups coarsely chopped kale (about 1 large bunch)
  • 2 tablespoons water, plus more as needed
  • 1/2 cup shredded Gouda cheese, divided
  • 1/4 cup pine nuts

Preparation

  1. To prepare dough: Combine water, sugar and yeast in a small bowl; stir to dissolve the yeast, then set aside for a few minutes until foamy.
  2. Combine whole-wheat flour, all-purpose flour and salt in a medium bowl. Whisk 2 tablespoons oil into the foamy yeast mixture. Pour the liquid into the flour mixture and mix with a wooden spoon until a dough forms; it will be soft. Turn the dough out onto a lightly floured board and knead until it is smooth and pliant and springs back when pushed down, 3 to 4 minutes. Sprinkle with flour as needed to keep the dough from sticking, but don't let it get stiff and dry.
  3. Lightly coat a large bowl with oil. Shape the dough into a ball and place in the bowl, turning to coat with oil. Cover with a towel or plastic wrap and set in a warm, draft-free place to rise until roughly double in size, about 1 hour.
  4. To prepare filling: Preheat oven to 400°F. Lightly coat a large baking sheet with oil or cooking spray.
  5. While the dough is rising, heat 1 tablespoon oil in a large skillet over high heat. Add onions and 1/2 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.
  6. While the onions are cooking, scrub squash (but don’t peel it). Cut it in half and remove the stem and seeds. Cut into fairly thin wedges, about 1/2 inch wide at the rind. Toss the squash with 1 tablespoon oil and 1/4 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.
  7. 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 1/4 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 1/4 cup cheese.
  8. 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 onion-kale mixture and gently combine.
  9. To roll out dough: Place a large piece of parchment paper on a work surface and dust it with flour. Roll the risen dough into a thin round, 15 to 16 inches across.
  10. To assemble & bake: Spread the onion-kale-squash mixture over the dough, leaving a 2-inch border around the edge. Arrange the reserved squash slices decoratively on top and gently press into the filling. Sprinkle the remaining 1/4 cup cheese and pine nuts on top. Fold the edges of the dough up over the filling in loose pleats. Lift or slide the galette, parchment and all, onto a large baking sheet. Trim off any overhanging parchment.
  11. Bake the galette until the edges are lightly brown and sound hollow when tapped, 30 to 35 minutes. Let cool at least 15 minutes before serving. Serve warm or at room temperature.

Tips & Notes

  • Make Ahead Tip: Prepare dough (Steps 1-3), tightly wrap and refrigerate for up to 1 day or freeze airtight for up to 3 months; thaw overnight in the refrigerator. Let stand at room temperature 20 to 30 minutes before rolling.
  • 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.

Nutrition

Per serving: 361 calories; 14 g fat (3 g sat, 8 g mono); 8 mg cholesterol; 52 g carbohydrates; 1 g added sugars; 10 g protein; 7 g fiber; 660 mg sodium; 697 mg potassium.

Nutrition Bonus: Vitamin A (329% daily value), Vitamin C (103% dv), Iron (28% dv), Folate (25% dv), Potassium (20% dv), Calcium (18% dv), Magnesium (16% dv).

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 1/2 vegetable, 2 fat


More From EatingWell

Recipe Categories

Style/Theme
Vegetarian
Type of Dish
Main dish, vegetarian
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Season
Fall
Winter
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