Kale & Squash Galette with Olive Oil Crust
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.
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.
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.
3 starch, 1 1/2 vegetable, 2 fat