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
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Thanksgiving 2012

I hope everyone had a wonderful Thanksgiving! Mine was really nice. It was just the 5 of us this year so I kept it relatively simple (I have a hard time doing really simple!). No appetizers, no multiple courses. Just one main course and dessert.

I went with a Slow-Roasted Herbed Turkey Roast rather than a whole turkey. The flavor of the rub was really good, but the meat was a little dry. It was kind of disappointing, since I have made quite a few turkeys and turkey roasts before and none of them were ever dried out. Oh well. I just ate it with lots of cranberry chutney.

To go alongside the turkey, I made a Cranberry, Cherry, and Walnut Chutney. I made this several years ago and really liked it, so I decided to do it again. It was as good as I remember, and I have tons of leftovers (it makes a lot!).

I also made my grandmother’s recipe for stuffing. Okay, so technically it’s dressing, since it’s cooked in a baking dish and not inside the bird. But we always called it stuffing when I was growing up and the name’s kinda stuck. Unlike most stuffing/dressing recipes, this one is not based on bread cubes. It’s actually based on crushed saltine crackers, and I loooove the flavor it gives to the dish. It’s also pretty much the only thing I will use onion soup mix for. I made a nice big dish of this, and will be happily picking at the leftovers for days 🙂

While mashed potatoes are one of the usual sides for Thanksgiving, I decided to forgo them this year. For me, the only purpose they serve is as a vehicle for loads of gravy, and since I wasn’t making gravy this year I didn’t need them. Instead I made Duchess Potatoes. These were so good! And the kids really loved them, unlike mashed potatoes which they aren’t huge fans of. I also like that they could mostly be prepared ahead of time, and then buttered and baked while the turkey rests. I will definitely be making these again! (And sorry for the lousy picture. These were the one dish that wasn’t finished until after it got dark outside, so I had no natural light to photograph these in.)

My last side dish were these Green Beans with Caramelized Onions. I also made these a few years ago and I remember them being really good, so I decided to make them again this year. Somehow I managed to only buy half the amount of green beans that I needed, but that’s okay. While I love green beans, my favorite part of these are the onions anyhow. So I had mostly onions and a few green beans, my husband had equal parts green beans and onions, and the kids had only green beans and no onions. All was good 🙂

Since I had already made several pies this fall (including a pumpkin pie), I went untraditional with dessert and made these Tartlets with Pastry Cream and  Pomegranate Poached Pears (I used forelle pears, and placed one on each tartlet). It was a perfect end to an already great meal, and didn’t weigh us down like most pies do.

Now it’s time to stop procrastinating, and start cleaning up the mess in the kitchen. Fun.