This recipe came about because I had leftover squash purée that needed to be used up. It would’ve been easy to just throw it into the freezer to use at a later date (meaning: throw it in the freezer, forget all about it, and then throw it out when it’s completely freezer burned), but I was determined to figure out a way to use it up. And not only did I do that, but the result tasted even better than i thought it would!
Delicata, Chard & Mushroom Galette
For the crust:
2 1/2 cups unbleached all-purpose flour, plus more for rolling out the dough
1/2 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, cut into cubes
1/2 cup sour cream
1 tablespoon white wine vinegar
1/3 cup ice water
For the filling:
1 1/2 cups delicata squash purée (see below)
Kosher salt and freshly ground black pepper
1/2 teaspoon dried thyme
1 bunch (about 1/2 pound) chard (I used red, but any kind will do), washed well and mostly dried
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 pound cremini mushrooms, sliced
1/4 teaspoon crushed red pepper flakes
1/4 cup dried cranberries
1/2 cup crumbled feta
1 egg yolk whisked with one teaspoon water
Make the crust:
Combine the flour and salt in the bowl of a food processor fitted with the metal blade. Add the cubed butter, and pulse until the mixture resembles cornmeal. In a small bowl, combine the sour cream, vinegar, and water. Pour the sour cream mixture into the food processor, and pulse just until the mixture starts to come together into a ball. Wrap the dough in plastic, and chill in the fridge for at least one hour or up to 2 days.
Make the filling:
1. Combine the squash purée, salt and pepper to taste (I used lots of pepper, because I knew the topping would be on the sweet side), and thyme in a bowl. Set aside.
2. Prepare the chard: cut along both sides of the stem, to remove the stem. Cut the stem into slices (about 1/4-inch thick), and set aside in a bowl. Slice the leaves (also about a 1/4-inch thick), and place into another bowl.
3. In a large skillet (i used my 10-inch cast iron), heat the oil over medium heat. Add the onion, and cook it for a few minutes until softened, stirring often. Add the chard stems and garlic, and cook for 2 minutes, stirring often. Add the mushrooms, a few large pinches of kosher salt, and the crushed red pepper flakes. Cook, stirring often, until the mushrooms cook down and any water evaporates, 4 to 5 minutes. Add the chard leaves and stir for 1 minute, until wilted. Remove from heat and stir in the dried cranberries.
Assemble and bake the galette:
1. Preheat oven to 400°F. On a large piece of parchment paper, roll out the dough to a 16-inch circle (dust the top of the dough and your rolling pin with flour to keep it from sticking). (Don’t worry if your circle isn’t perfect.) Carefully slide the parchment with the dough onto a large baking sheet.
2. Spread the squash purée over the dough, stopping about 2 inches before the border. Top with the mushroom-chard mixture, and the sprinkle with the feta. Gently fold the edges of the dough over the filling, pleating to make it fit. Brush with the egg wash.
3. Bake for 30 to 40 minutes, until the crust is golden brown. I served this warm, but I imagine it would taste good at room temperature, too.
Delicata Squash Purée:
I used leftover purée for this, so I don’t really know how many delicata squashes you need to make 1 1/2 cups of purée (sorry!), but I think 3 would probably be more than enough. All you do is cut the squashes in half lengthwise, scoop out the seeds, and place on a baking sheet lined with parchment paper or foil. Drizzle with olive oil, sprinkle kosher salt and freshly ground black pepper, and roast in a 375°F oven for about 40 minutes (until completely soft and slightly browned). Let the squashes cool off, then remove the skin, place the flesh into a blender with a bit of water, and then purée. Simple as that!
I recommend making the purée in advance and refrigerating, because it thickens up slightly when cold, which makes it easier to spread on the dough without making a mess.
makes 1 12-inch galette