Delicata, Chard & Mushroom Galette

Delicata, Chard & Mushroom Galette

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 GaletteDelicata, Chard & Mushroom Galette

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

Egg wash:

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

Dough recipe adapted from The Smitten Kitchen Cookbook by Deb Perelman

Apple Picking {Salted Caramel Apple Pie}

This pie was a great way to use some of the apples we picked! Caramel is an obvious partner for apples, and the salt keeps it from being to sweet. There are a lot of steps, but none of them (except possibly the caramel, if you’re not familiar with making caramel) are very difficult. I made the crust in minutes in the food processor the day before I planned to make the pie, and kept it in the fridge overnight.

Salted Caramel Apple Pie

For the Piecrust:

2 cups unbleached all-purpose flour

1 cup cake flour (not self-rising)

1 teaspoon granulated sugar

1 teaspoon fine sea salt

1 large egg

1/3 cup plus 2 to 3 tablespoons ice water, plus more if necessary

1 teaspoon distilled white vinegar

1/2 cup cold vegetable shortening, cut into cubes

8 tablespoons (1 stick) cold unsalted butter, cut into cubes

For the Caramel:

1 cup granulated sugar

1 1/2 teaspoons fleur de sel

1/2 cup water

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2 tablespoons heavy cream

For the Apple Filling:

2 teaspoons grated lemon zest

1/4 cup fresh lemon juice

6 large apples, cored, peeled, and thinly sliced (I used Rome Delicious apples that we picked and Granny Smiths that I had in the house)

1/4 cup unbleached all-purpose flour

1/4 teaspoon ground cardamom

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon ground cinnamon

1/2 cup turbinado sugar, plus more for sprinkling

1 egg, beaten, for egg wash

Fleur de sel, for sprinkling

1) To make the pie crust: In a large mixing bowl, whisk together the flours, sugar, and salt. Or combine the flours, sugar, and salt in a food processor fitted with a metal blade, and pulse to combine.

2) In a small bowl, beat the egg with 1/3 cup of the water and the vinegar.

3) Add the shortening and butter to the flour mixture. Cut it in with a pastry blender, or pulse the food processor, until the mixture resembles small peas. Add the egg mixture, gently tossing with your hands or a fork, or pulsing the food processor, until the dough comes together in a ball. If the dough seems too dry, add a little more ice water, about 1 tablespoon at a time as necessary.

4) Gather the dough together on a lightly floured work surface and divide it evenly into 2 balls. Wrap each half in plastic wrap and flatten into a disk. Chill for at least 1 hour.

The dough can be stored in the refrigerator for up to 4 days or in the freezer for up to 2 weeks.

5) To roll out the dough: Dust your hands and rolling pin with flour. On a lightly floured piece of parchment, roll out the chilled dough into a 12-inch round. Roll the dough from the center out, rotating it slightly as you roll to prevent sticking and to keep it round. Dust off any excess flour with a dry pastry brush. Roll the dough onto the rolling pin and place it in the pie dish. Carefully arrange the dough to slump inside the dish and press it into the edges. Trim the excess dough with kitchen shears, leaving about a 1-inch overhang. Wrap in plastic and place the pie dish in the refrigerator to chill the dough for at least 30 minutes.

6) Roll out the remaining disk of dough on parchment and transfer it to a baking sheet. Wrap in plastic and return the dough to the refrigerator to chill for at least 30 minutes.

7) When ready to bake, position a rack in the lower third of the oven and preheat the oven to 400°F.

8) To make the caramel: Combine the granulated sugar, fleur de sel, and water in a medium saucepan and cook over medium-high heat, stirring constantly, until the sugar is dissolved. Wash down any crystals from the sides of the pan with a wet pastry brush. Turn the heat down to medium  and cook, without stirring, until the syrup becomes a medium-dark amber caramel, about 15 minutes; you can carefully swirl the pan around to check the color.

9) Carefully remove the pan from the heat and immediately stir in the butter and heavy cream. Be careful of hot steam when the heavy cream is added, and do not worry if the butter starts to separate – it will come together once the caramel is cooled.

10) Transfer the caramel to the bowl of a stand mixer fitted with the whisk attachment (or to a medium bowl if using a handheld mixer) and beat on low speed until the caramel cools and starts to come together. Set aside.

11) To make the filling: Put the lemon zest and juice in a large bowl. Add the apples and toss gently.

12) In a small mixing bowl, whisk together the flour, cardamom, allspice, nutmeg, cinnamon, and turbinado sugar. Gently toss the apples with this mixture.

13) To assemble the pie: Layer the apple mixture into the crust in the pie dish, making sure there are no gaps between the apples. Pour 1/4 cup of the caramel  on top of the apples. Reserve the remaining caramel for serving.

14) Cut 4 to 8 vent holes in the center with a mini cookie cutter (I used the bottom of a icing tip). Brush the rim of the bottom piecrust with the egg wash to create a seal. Place the top crust over the pie filling and seal and crimp the edges, trimming the excess dough. Brush the entire crust with the egg wash. Sprinkle lightly with turbinado sugar and a pinch of fleur de sel.

15) Place on a baking sheet lined with parchment paper and bake for 20 minutes. Turn the oven down to 375°F and bake for an additional 45 to 60 minutes, until the caramel is thick and syrupy, and the crust turns golden brown. Test the apples with a small knife to make sure they are tender but not mushy.

Cool for at least 4 hours before serving to allow the juices and caramel to thicken. The pie is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.

*Adapted from The Back in the Day Bakery Cookbook, by Cheryl Day & Griffith Day

Peach Pie

Last winter I was spending a lazy Saturday morning reading a book, when I came across two words: peach pie. For the rest of the day that was all I could think about. I’d never even HAD peach pie before, yet I could practically taste it. You see, I was pregnant, and seeing those words brought on an intense craving for peach pie. Aside from the fact that it was March, and peaches were nowhere near being in season, I had gestational diabetes. That meant that I couldn’t even have peach pie, or any pie for that matter, until after the baby was born. Thankfully, by that evening the craving had passed and I forgot all about it until recently.

Yesterday my little girl turned 5 months old (where does time go??), and with the end of summer quickly approaching, I decided it was finally time for me to have my peach pie.

This was everything I had expected it to be – a sweet, but not too sweet, filling encased in a buttery, flaky crust. It was like summer on a plate. And in fact, it tasted exactly how I imagined peach pie to taste back when I was craving it!

Peach pie


2 2/3 cups all-purpose flour

2 teaspoons sugar

3/4 teaspoon salt

1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces

1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening

1/2 cup ice water


8 large ripe, but firm, peaches (3 1/2 pounds) (I used white peaches)

3/4 cup sugar

1 1/2 tablespoons fresh lemon juice

1/4 cup plus 1 tablespoon all-purpose flour

1 1/2 tablespoons unsalted butter, thinly sliced

Egg wash:

1 egg yolk mixed with 2 tablespoons water

1. In a food processor fitted with a metal blade, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles a coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.

2. On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. refrigerate the dough.

3.Preheat oven to 400°F. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.

4. Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on top of the crust and cut a few slits for venting steam.

5. Transfer the pie to a rack to cool completely. The pie can be stored at room temperature overnight.

Make ahead: The dough can be refrigerated for up to 2 days or frozen for up to 1 month.

*Adapted from Food & Wine