Kale, Butternut Squash & Walnut Galette

Name: Kale, Butternut Squash & Walnut Galette
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 1/4 cups all-purpose flour, plus additional for rolling; 1/2 teaspoon salt; 1/2 cup unsalted very cold butter, cut into 1/2-inch cubes; 3 to 4 tablespoons ice water; 1/3 cup finely chopped California walnuts; 2 tablespoons olive oil, divided; 2 shallots, sliced; 2 cloves garlic, minced; 2 cups very coarsely chopped kale, loosely packed and thick ribs removed; 1 tablespoon balsamic vinegar; 1/2 teaspoon salt, divided; 1 1/2 cups 1/2-inch cubes butternut squash; 1/4 teaspoon freshly cracked black pepper; 1 tablespoon Dijon mustard; 1/2 cup shredded Gruyere; 1/4 cup chopped California walnuts

Total Time

40 Mins

Serves

Serving Size

1 slice

Meal

Dinner Lunch

Description

This rustic, savory galette features a buttery walnut flecked crust and a filling of fall vegetables, Gruyere and more walnuts!

Ingredients

Dough

1 1/4 cups all-purpose flour, plus additional for rolling
1/2 teaspoon salt
1/2 cup unsalted very cold butter, cut into 1/2-inch cubes
3 to 4 tablespoons ice water
1/3 cup finely chopped California walnuts

Filling

2 tablespoons olive oil, divided
2 shallots, sliced
2 cloves garlic, minced
2 cups very coarsely chopped kale, loosely packed and thick ribs removed
1 tablespoon balsamic vinegar
1/2 teaspoon salt, divided
1 1/2 cups 1/2-inch cubes butternut squash
1/4 teaspoon freshly cracked black pepper

Galette

1 tablespoon Dijon mustard
1/2 cup shredded Gruyere
1/4 cup chopped California walnuts

PREPARATION

Add flour and salt to a food processor and pulse to mix. Add butter and pulse until the largest pieces of butter are about the size of large peas. Add ice water one tablespoon at a time, pulsing lightly after each addition until the dough just barely begins to hold together.
Carefully transfer to a clean, dry surface. Gather the mixture into a mound, add walnuts and knead just enough to incorporate walnuts. Form into a disc, then wrap and refrigerate for at least one hour.
Add 1 tablespoon oil to a large skillet over medium heat. Add shallots and cook for 2 to 3 minutes or until softened, stirring occasionally. Add garlic and cook for 1 minute more. Add kale and balsamic vinegar and cook for 1 minute more. Season with 1/4 teaspoon salt and transfer mixture to a bowl to cool.
Add remaining oil to skillet. Add butternut squash and cook over medium heat for 8 to 10 minutes or until squash is barely tender, stirring occasionally. Season with remaining salt and pepper and remove from heat. Transfer to a bowl and cool completely. Discard any excess liquid in the bowl.
Preheat oven to 425°F and line a baking sheet with parchment paper. Remove dough from the refrigerator and roll out on a lightly floured surface into a 12-inch circle. Transfer to baking sheet.
Spread a thin layer of mustard over the dough, leaving about 1 1/2-inches empty around the edge. Sprinkle with cheese, then top with vegetables and walnuts. Bring up the edges of the dough and fold over to partially enclose filling, pinching gently to seal. Bake for 25 to 30 minutes or until crust is golden brown. Let cool slightly before cutting into wedges.

NUTRITION

Calories: 420 cal
Total Fat: 31 g
Saturated Fat: 13 g
Polyunsaturated Fat: 6.849 g
Monounsaturated Fat: 9.754 g
Cholesterol: 50 mg
Sodium: 490 mg
Carbohydrates: 30 g
Dietary Fiber: 3 g
Total Sugars: 2 g
Protein: 9 g
Vitamin D: 0 mcg
Calcium: 140 mg
Iron: 2 mg
Potassium: 290 mg