THIS WEEK’S RECIPE: ROASTED BUTTERNUT SQUASH GALETTE
This savory tart comes from brand new member Clare. “Pair the squash with pastry, and I find myself in my very own little piece of heaven,” she writes. Bonus: The rustic galette dough holds up well for leftovers, even in the fridge. Find more of Clare’s mouth-watering recipes in her blog at Curbstone Valley Farm.
WHAT YOU’LL NEED
Yields 6 to 8 servings
FOR THE PASTRY
» 1 1/2 cups all-purpose flour
» 1/4 tsp salt
» 1 Tbsp fresh sage, finely chopped
» 10 Tbsp cold unsalted butter, cut into ½-inch pieces
» 1/3 cup ice-cold water
FOR THE FILLING
» 2 lb butternut squash, peeled, seeded, and sliced in ½-inch pieces
» extravirgin olive oil
» 1/2 tsp kosher salt
» 1 large yellow onion
» 6 oz feta, crumbled
» 1-2 oz Gruyère, grated (optional)
FOR THE EGG WASH
» 1 egg, lightly beaten
» 1 Tbsp water
PREPARE THE DOUGH
Put the flour, salt, and sage in the food processor and pulse briefly to combine. Add the butter and process for five 1-second pulses, until the mixture resembles coarse crumbs. Do not overmix or the dough will toughen.
Add water and pulse 10 more seconds, until the dough starts to come together. Remove the dough and form into a ball then flatten into a disk. Wrap the dough or place in an airtight container to prevent drying and refrigerate 1 hour. While the dough rests, prepare the filling.
PREPARE THE FILLING
Preheat the oven to 475 F. Place the squash slices in a bowl, toss with 1-2 Tbsp olive oil, and arrange in a single layer on a sheet pan. Roast 25-35 minutes, stirring once halfway through, until the squash is just tender and starting to brown on the edges.
While the squash is roasting, slice the onion. Add 3 Tbsp olive oil to a large skillet over medium-high heat. Once the oil shimmers, add the onion and stir until coated. Reduce the heat to medium and cook, stirring occasionally, until lightly caramelized. Salt to taste.
ASSEMBLE AND BAKE
Reduce the oven temp to 375 F. Line a half sheet pan with parchment paper, trimmed to fit. Remove the dough from the fridge and let sit at room temperature 5-10 minutes before rolling. Dust the work surface lightly with flour and roll the dough out to a 13- to 14-inch circle. Carefully transfer the pastry to the parchment-lined pan.
Arrange the onion in the center of the dough, leaving a 3-inch border around the edge. Sprinkle with feta and arrange the squash on top. Fold the pastry border up, pleating around the edge to maintain a circular shape. If desired, grate Gruyère over the squash. Brush the outside of the pastry with egg wash and bake 40-50 minutes, until the crust is golden. Allow to cool, then serve alone, with a side salad, or wilted winter kale. Enjoy!
With many farm shares winding down for the season, we’ve put the CSA Cookoff to bed. Look for it again in late spring, sprouting along with the arugula and asparagus. In the meantime, meet HOME Cooked, a winter-friendly recipe file that revels in the earthier corners of the fridge and pantry. We’ll post a recipe each week, featuring dishes from you. Don’t be shy. Share the goods. Especially the baked goods.