Butternut Squash and Spinach Galette
A combination of butternut squash, spinach and gruyère makes prefect vegetable galette.
Ingredients
Dough
- 1 1/4 cups all purpose flour
- 1/2 cup whole wheat flour
- 1 tbsp sugar
- 3/4 tsp salt
- 10 tbsp unsalted butter cut in cubes and chilled
- 7 tbsp water cold
- 1 tsp distilled white vinegar
Filling
- 1 tbsp oil
- 1 medium red onion thinly sliced
- 6 cups baby spinach
- 3 cups butternut squash cubed
- 1/2 tsp dried oregano
- 3/4 cup gruyère cheese shredded
- 2 tbsp crème fraîche
- salt and pepper as per taste
- 1 egg, beaten for each wash
Instructions
Dough
- Pulse flours, sugar and salt in food processor until combined.
- Spread butter cubes evenly on the surface and pulse until pea size pieces form, around 12 pulses.
- Sprinkle water and vinegar and pulse for another 3 or 4 times. The dough should just start to come together.
- Transfer on a lightly floured work surface and press gently into two 4X4 squares. Wrap tightly with plastic warp and refrigerate for 45 minutes.
- After 45 minutes, take one square out transfer the dough on a floured surface and roll into 11 X 8 rectangle, shorter side parallel to the edge of the surface.
- Fold the bottom third (shorter side) of the dough up to the middle, then fold upper third over it. You should have 8X4 rectangle.
- Rotate the dough 90 degrees, roll into 11X8 rectangle, do the folds as above, rotate and repeat one more time.
- After the last fold, fold the dough in half to get a 4X4 square. Wrap into plastic warp and refrigerate for at least 45 minutes.
Filling
- Microwave spinach and 1/4 cup water covered in a heat safe bowl for 4 minutes.
- Drain the spinach, roughly chop and drain again by pressing the back of a spatula. Transfer it in to a clean bowl.
- Microwave butternut squash covered in a heat safe bowl for 8 minutes, the squash will be tender by then. Drain and combine with spinach.
- In a medium skillet, heat oil on a medium heat until shimmering.
- Add onions and oregano, cover and cook for 5 minutes.
- Stir in squash, spinach, cheese, crème fraîche and season salt and pepper (as per taste).
- Transfer the filling in a bowl and let the mix come to room temperature.
Assembly
- Adjust the oven rack to middle and preheat the oven to 400 F.
- Let the dough sit at room temperature for 10 -15 minutes if the dough has been in fridge for more than an hour.
- Roll the dough into 14 inch circle with about 1/8 inch thickness. Transfer the dough on a parchment paper lined baking sheet.
- With a tip of a knife but five 1/4 inch circles in the dough, starting from center.
- Brush the top of the dough with oil, spread half of the filling leaving 2 inch border around the edge and drizzle 1 tsp oil over the filling.
- Get one edge of the dough and fold up outer 2 inch over the filling, repeat around the circumference overlapping every 2 to 3 inches.
- Gently pinch the pleated dough to secure, brush the dough with egg wash and sprinkle kosher salt evenly over the dough.
- Reduce the temperature to 375 and bake the tart for 35 to 45 minutes, until golden brown.
- Let the tart cool on a wire rack for at least 10 minutes before serving.