Curried Squash Galette

I made this galette for myself. I really did- which rarely (read: never) happens. As soon as I saw the recipe I had to make it. Such a seasonal and pretty vegetarian meal. The perfect use for my CSA butternut squash and red onions too. It took me a week to enjoy it and was worth every flavorful bite.

The crust was super flaky and fabulous thanks to grating frozen butter into the dry ingredients. Genius. I made the crust days in advance and kept it well wrapped in the refrigerator without any issues as well.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I used all butternut squash instead of a combination of varieties. I also adapted the crust preparation as well as the baking times for a convection oven. Lovely!

I am sharing this at Angie’s Fiesta Friday #142 this week, co-hosted by Elaine @foodbod and Michelle @O Blog Off. Enjoy!

Yield: Serves 6 to 8

For the Dough:

  • 1 1/4 cups all-purpose flour
  • coarse salt and freshly ground black pepper
  • 1 stick unsalted butter, frozen
  • ice water

For the Filling:

  • 2 pounds butternut squash (or a combination of kabocha & butternut squash), peeled, seeded and cut into 1/4-inch-thick slices
  • 1 large red onion, cut through the core into 1/2-inch wedges
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons Madras curry powder
  • coarse salt and freshly ground black pepper
  • 1/2 cup sour cream (light okay)
  • 1/2 cup finely shredded aged Manchego Anejo cheese, plus more for serving

 

 

 

 

To Make the Dough:

  1. In a large bowl, whisk the flour with 3/4 teaspoon each of salt and pepper.
  2. Working over the bowl, grate the frozen butter on the large holes of a box grater. Gently toss the grated butter in the flour.
  3. Stir in 1/3 cup of ice water until the dough is evenly moistened.
  4. Scrape out onto a sheet of plastic wrap. Gather up any crumbs and knead gently just until the dough comes together.
  5. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour, or up to several days in advance.

To Make the Filling:

  1. Preheat the oven to 425°, preferably on convection.
  2. On a large rimmed baking sheet, toss the squash and the onion with the olive oil and curry powder. Season generously with salt and pepper. Roast for 15 to 20 minutes, until the squash is tender but not falling apart. Let cool.
  3. Increase the oven temperature to 450°.
  4. Lightly flour the dough and place between sheets of plastic wrap. Roll out the dough to a 14-inch round.
  5. Remove the top layer of plastic wrap and replace with a piece of parchment paper large enough to line a rimmed baking sheet. Invert and carefully transfer to a baking sheet.
  6. Spread the sour cream over the dough, leaving a 1 1/2-inch border.
  7. Sprinkle 1/4 cup of the cheese on top.
  8. Arrange the squash and onion over the sour cream and sprinkle the remaining 1/4 cup of cheese on top.
  9. Fold the pastry edge up and over the vegetables to create a 1 1/2-inch border.
  10. Bake the squash galette for 25 to 35 minutes, until the crust is browned; let cool slightly.
  11. Sprinkle with shredded cheese, cut into wedges and serve warm.

Make Ahead: The galette can be made a few hours early and rewarmed before serving.

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Buckwheat Crepes with Mix & Match Creamy Mushroom, Caramelized Sweet Onion, Sautéed Greens, & Citrus Shrimp Fillings

Crêpes are a special dish in my family. Growing up, my dad made them every Sunday morning. He gave me my fabulous crêpe pans when I went away to college. 🙂 I made this dish to celebrate a BIG birthday coming up for my Mom when she and my brother came to visit. It was fun to eat with a group because the toppings could be mixed and matched to each persons’ taste.

This recipe was adapted from Food Network Magazine.

Yield: about 6 servings

  • 5 tablespoons unsalted butter
  • 2/3 cup buckwheat flour
  • 1/3 cup all-purpose flour
  • 1 3/4 cups whole milk
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh parsley (optional)
  • canola oil, for the crêpe pans or skillet
  • Assorted fillings (see below)

IMG_6098

For the Crêpes:

  1. Combine the melted butter, both flours, the milk, eggs and salt in a blender and process until smooth. Let the batter rest at room temperature at least 1 hour or overnight. Stir in the parsley, if desired.
  2. Preheat the oven to 300 degrees. Heat the crepe pans (I use 2 at a time) or a skillet over medium heat until a drop of water sizzles in it. Lightly oil the pan(s), then add a scant 1/3 cup batter and quickly swirl to coat the bottom of the pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a flexible metal spatula, flip over and cook about 30 more seconds. Transfer to a plate.
  3. Repeat with the remaining batter, adding more oil as needed and stacking the finished crepes. Wrap the crepes in a damp dish towel and place in the oven to reheat, about 10 minutes.
  4. Serve with assorted fillings.

Note: Crêpes can be made a day ahead. Just wrap in plastic and refrigerate, then reheat before assembling.

For the Creamy Mushroom Filling:

  • 3 T butter
  • 20 oz cremini mushrooms, sliced
  • 2 fresh thyme sprigs
  • coarse salt and freshly ground black pepper, to taste
  • 2/3 cup heavy cream
  • handful of fresh parsley, chopped
  1. Heat butter in a large skillet over medium-high heat. Add wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes.
  2. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through.
  3. Remove from the heat and add a handful of parsley.

For the Caramelized Sweet Onion Filling:

  • 2 T butter
  • 2 sweet onions, sliced
  • 2 fresh thyme sprigs
  • coarse salt and freshly ground black pepper, to taste
  1. Heat butter in a large skillet over medium-low heat.
  2. Add 2 sliced onions and 2 thyme sprigs. Season with salt and pepper and cook until the onions are lightly browned, about 20 minutes.

For the Sautéed Greens Filling:

  • 2 T olive oil
  • 16-20 oz (or more!) mixed greens such as spinach, kale, chard, beet greens (I used kale, chard & beet greens)
  • coarse salt and freshly ground black pepper, to taste
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add greens and cook until just wilted, about 4 minutes. Season with salt and pepper.

For the Citrus Shrimp Filling:

  • 1 1/4 pounds shrimp (peeled)
  • 1 strip lemon zest
  • 2 sprigs parsley or tarragon
  • 1/2 cup white wine
  • juice of 1/2 of a lemon
  1. Sauté shrimp in 2 tablespoons butter with lemon zest, tarragon (or parsley) sprigs, and salt and pepper until the shrimp turn pink, 3 to 4 minutes.
  2. Add lemon juice and white wine and simmer 1 minute. Remove from the heat.

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