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Healthy squash, kale, pine nuts, and sun-dried tomato galette with whole grain crust
Healthy squash, kale, pine nuts, and sundried tomato galette with whole grain crust
Healthy squash, kale, pine nuts, and sun-dried tomato galette with whole grain crust
Healthy squash, kale, pine nuts, and sun-dried tomato galette with whole grain crust
Prep time: 45 min
Cook time: 40 min
Ready in: 1 hour 25 min
Yields: Serves 8
Healthy squash, kale, pine nuts, and sun-dried tomato galette with whole grain crust
- 1 medium Delicata squash, about 1 lb or 1.5 lb
- 1 teaspoon almond oil, any light tasting oil will work
- 1 teaspoon dried thyme
- 1/2 teaspoon fresh ground pepper
- 1 cup, plus extra to roll out dough whole wheat flour, organic if available
- 1/2 cup medium ground cornmeal, organic if available
- 10 tablespoons coconut oil, organic
- 1/2 cup super cold water
- 1/2 teaspoon salt
- 1 large onion, sliced
- 1 large bunch kale, organic
- 1-2 teaspoons balsamic vinegar, I like to use a brand that's at least aged 3-5 years.
- 2 cloves garlic, more if you like garlic
- 1/2 cup sun-dried tomatos, chopped
- 1/2 cup pine nuts, toasted
- 1/2 cup gouda cheese, shredded
Healthy galette with squash, pine nuts, sun-dried tomatoes, carmelized onions, and kale with a whole wheat crust
- Preheat your oven to 400 degrees. Wash and slice your squash down the center. Scoop out the seeds and lay it in a aluminum foil lined baked dish. Use a pastry brush to paint the exposed flesh with oil and sprinkle with thyme. To keep the squash from drying out, you can add about 1/2 inch of water to the baking dish and lay a piece of aluminum foil over the top. Place in the pre-heated oven and bake for about 35 minutes or until fork tender.
- Measure your ingredients for the dough, whole wheat flour, cornmeal, coconut oil, and salt into a food processor. If you don't have a food processor measure your ingredients into a large bowl and have an area ready where you can mix and roll your dough into a ball. Start the food processor and add the cold water through the feed tube. If mixing in a bowl, make a well in the flour and add your water. Mix by hand until all the ingredients come together. In the food processor just mix the dough until it forms a ball in the processor. It should only take about 30 seconds. Take the mixed dough and form it in to a ball. Then wrap your ball tightly in plastic wrap or wax paper. Refrigerate for at least one half hour.
- Take a large saute pan and add a tablespoon of oil. Now turn the heat to medium high and saute the onions for about 5-7 minutes, and then add garlic. Allow that to saute another few minutes. Then add your splash of balsamic vinegar and a teaspoon of salt. Cook the onions until all the vinegar is cooked off and then place the onions in a bowl and set them aside. With the heat still on medium high, add another tablespoon of oil and add the chopped and de-stemmed kale. Saute the kale for about 3 to 5 minutes until it wilts and cooks off most of it's moisture. Then take the pan off the heat and add the onions back in along with the squash, sun-dried tomatos and toasted pine nuts and mix well. Set aside.
- Take the dough out of the refrigerator. Roll out the door on a floured surface. Roll from the center out in all directions creating a rough edged circle. The dough should be about the same thickness as rolled out pie dough. Transfer the dough to a cornmeal dusted pizza peel or the back of a large cornmeal dusted cookie sheet. Add the kale, onion, sundried tomato, squash and pine nut filling to the dough, leaving a 2-3 inch rough edge. Cover the filling with the grated cheese and starting at one edge of the dough, fold the dough over at the edge of the filling, working your way around the whole galette. You should have a nice size opening so you can see the filling and cheese.
- If you don't have a pizza stone leave the galette on the back of the cookie sheet and place in the oven. If you do have a stone, just slide the galette onto the pizza stone and bake 40-45 minutes. The crust will be golden brown and the bottom crispy. Take it out of the oven and let it sit for 5 minutes. Enjoy!
Healthy galette with whole wheat crust
I understand that this recipe has a lot of steps and may take up a lot of your precious kitchen time, but be aware-- it is SO worth it! It's a wonderful dish to serve to guests because it is, beautiful to serve, and is very tasty. When's the last time you had a French galette for dinner? No matter who you serve it to, they will be impressed with your culinary skills! You will also love how all the flavor's marry so well together. I served it with a pear, beet, and baby kale lettuce salad. It was worth the time!
A time saving tip: Double the dough batch and freeze one of the halves. Take the dough out of the freezer and let it defrost a day or two before you will need it.
