Kabocha Squash and Kale Galette is a traditional American recipe for a classic French-style galette or freeform tart with a squash and kale filling that's adapted to be served as a Thanksgiving accompaniment. The full recipe is presented here and I hope you enjoy this classic American version of: Kabocha Squash and Kale Galette.
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Kabocha is a green-skinned Asian winter squash that is increasing in popularity globally. The flesh has a creamy texture when cooked and has a flavour that is somewhere between pumpkin and sweet potato. It is sweeter and less watery than butternut squash, which makes it an excellent roasting squash. The other advantage of kabocha is that the skin is soft, meaning that the squash does not have to be peeled.
This galette (rough/freeform tart) is an excellent winter dish, but due to its use of squash it also makes an excellent Thanksgiving side-dish.
Ingredients:
1 batch savoury galette pastry
Plain flour, for dusting
3 tbsp extra-virgin olive oil
2 medium onions, sliced
1 tsp sea salt
900g (2 lbs) kabocha squash
2 large garlic cloves, finely chopped
1 large bunch kale, coarsely chopped
2 tbsp water
60g grated cheese (I used Gouda in this recipe)
25g (1/4 cup) pine nuts
Method:
Prepare the pastry according to the recipe and place in the refrigerator to chill for 1 hour.
Pre-heat your oven to 200°C (180°C Fan, 400°F, Gas Mark 6) and grease a large baking tray with oil.
Heat 1 tbsp of the oil in a large, lidded, frying pan over high heat. Add the onions and ¼ tsp salt and fry, stirring frequently, until just beginning to colour around the edges (about 4 minutes). Reduce the heat to medium-low, cover with a lid and sweat down, stirring occasionally, until soft and golden brown (20 to 30 minutes).
In the meantime, scrub your squash then cut in half and remove the stem and seeds. Slice into thin wedges (about 12mm [1/2 in] wide at the rind side). Place the squash pieces in a bowl and toss with 1 tbsp oil and ¼ tsp salt, rubbing with your hands to ensure all the pieces are coated. Spread the squash in a single layer on your baking tray, transfer to the pre-heated oven and cook for 30 minutes, turning the slices over half-way through.
When the onions are done, push them to the edges of the pan then add the final 1 tbsp oil to the centre of the pan. Add the garlic and cook, stirring for 1 minute. Now add the kale and the remaining ¼ tsp salt. Cook, stirring for about 5 minutes, or until the kale has wilted. Add 2 tbsp water, cover and cook for 15 minutes, until the kale is tender. If the pan is looking too dry during this time, add more water by the tablespoon. Take off the heat and stir in half the grated cheese.
When the squash is cooked, set aside 6 of the prettiest slices. Cut the remaining squash into 3cm (1 in) pieces then add the squash pieces to the kale mixture, stirring to combine.
Turn the chilled pastry onto a floured work surface and roll out into a circle of 38cm (15 in) in diameter. Work slowly and if the pastry cracks, don’t worry just press the pieces together. Dust frequently with flour as you work to prevent sticking. It will be easier to move the pastry later if you roll it out on top of a piece of parchment paper.
Spread the onion and kale mix over the rolled-out pastry, leaving a 5cm (2-in) border all the way round. Arrange the six reserved squash wedges decoratively on top then sprinkle over the remaining cheese and the pine nuts.
Using the parchment paper to help, lift the edges of the pastry and fold loosely over the filling (work in 6 cm (2-2in) sections) and press down lightly on any folds. Once you have worked your way around the galette lift it up using the parchment paper and transfer to a baking tray. Place in your pre-heated oven and bake for 30-35 minutes, until the pastry is golden brown and the filling is piping hot.
Remove from the oven and allow to cool for at least 15 minutes on the baking tray. Carefully lift the galette onto a serving plate, slice into wedges and bring to the table. It can be served hot, warm or at room temperature.
