Butternut Squash Spinach Gruyere Galette Recipe 55 Recipes

BUTTERNUT SQUASH GALETTE

Steps:

• Make dough:
• Pulse flour, butter, sage, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make filling while dough chills:
• Preheat oven to 500°F with rack in middle.
• Toss squash with sea salt and 1 Tbsp oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375°F.
• Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered, stirring occasionally, until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, goat cheese, and 1/4 teaspoon pepper and toss gently.
• Make galette:
• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. 3Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.

BUTTERNUT SQUASH AND CREAMED-SPINACH GRATIN

Steps:

• If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water.
• Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.
• Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
• Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches; not glass).
• Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer.
• Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.

BUTTERNUT SQUASH, SPINACH & GRUYERE GALETTE RECIPE - (5/5)

Steps:

• INSTRUCTIONS 1. FOR THE DOUGH: Pulse flours, sugar, and salt in food processor until combined, 2 to 3 pulses. Add butter and pulse until butter is cut into pea-sized pieces, about 10 pulses. Transfer mixture to medium bowl. 2. Sprinkle water and vinegar over mixture. With rubber spatula, folding mixture until loose, shaggy mass forms with some dry flour remaining (do not overwork). Transfer mixture to center of large sheet of plastic wrap, press gently into rough 4-inch square and wrap tightly. Refrigerate for at least 45 minutes. 3. Transfer dough to lightly floured work surface. Roll into 11- by 8- inch rectangle with short side of rectangle parallel to work surface. Using bench scraper, bring bottom third of dough up, then fold upper third over it, folding like business letter into 8- by 4-inch rectangle. Turn dough counterclockwise 90 degrees. Roll out dough again, perpendicular to edge of work surface, into 11- by 8-inch rectangle and fold into thirds. Turn dough 90 degrees counterclockwise and repeat rolling and folding into thirds again. After last fold, fold dough in half to create 4-inch square. Press top of dough gently to seal. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to two days. 4. FOR THE FILLING: Place spinach and ¼ cup water in large microwave-safe bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high power until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Using potholders, remove bowl from microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return spinach to colander and press again with rubber spatula; set aside. Add squash to now-empty bowl, cover with plate, and microwave until just tender, about 8 minutes. 5. Meanwhile, heat 1 tablespoon of olive oil in 12-inch skillet over medium heat until shimmering. Add onion and oregano, cover, and cook, stirring frequently, until onions are tender and beginning to brown, 5-7 minutes. Remove from heat, and add onion mixture to squash along with spinach, cheese, crème fraîche, and vinegar, and stir gently to combine. Season to taste with salt and pepper and set aside. 6. TO BAKE: Adjust oven rack to lower middle position, place pizza stone on oven rack, and heat oven to 400 degrees. Remove dough from refrigerator and let stand at room temperature for 15 to 20 minutes. Roll out on generously floured (up to ¼ cup) work surface to 14-inch circle about 1/8-inch thick. (Trim edges as needed to form rough circle). Transfer dough to parchment-lined rimmed baking sheet. With plastic drinking straw or tip of paring knife, cut five ¼-inch circles in dough (one at center, and four evenly-spaced midway from center to edge of dough). Brush top of dough with 1 teaspoon olive oil. 7. Spread filling evenly over dough, leaving two-inch border around edge. Drizzle remaining teaspoon olive oil over filling. Carefully grasp one edge of dough and fold up outer 2 inches over filling. Repeat around circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure, but do not press dough into filling. Brush dough with egg and sprinkle evenly with kosher salt. 8. Lower oven temperature to 375. Bake until crust is deep golden brown and filling is beginning to brown, 35 to 45 minutes. Cool tart on baking sheet on wire rack for 10 minutes. Using offset or wide metal spatula, loosen tart from parchment and carefully slide tart off parchment onto cutting board. Sprinkle with parsley, cut into wedges, and serve. TECHNIQUE Don't Doubt Your Dough SHAGGY DOUGH Barely mixing the dough and then resting it in the refrigerator hydrates the flour while minimizing gluten development, for a more tender crust. Don't worry if the dough looks loose and shaggy-it's supposed to. TECHNIQUE Keys to Making a Flavor-Packed, Sturdy Vegetable Tart MAKE A WHOLE WHEAT CRUST Whole-wheat flour contributes earthy flavor that complements the savory filling. Its coarser consistency makes for a hearty crumb. PRECOOK THE VEGETABLES Removing moisture from the vegetables is crucial to concentrating flavor and preventing a soggy crust. We microwave and drain the mushrooms and combine them with browned leeks. ADD BOLD-FLAVORED BINDERS To help the vegetables stay neatly bound and add complexity to the filling, we worked in a rich, three-part binder: crème fraÎche, Dijon mustard, and crumbled Gorgonzola. TECHNIQUE Pleating a Free-Form Tart It's surprisingly simple to create pleated edges around free-form tarts. 1. Gently grasp 1 edge of dough and make 2-inch-wide fold over filling. 2. Lift and fold another segment of dough over first fold to form pleat. Repeat every 2 to 3 inches.