Squash Galette
- Number of Servings: 8
Ingredients
1 Tbs extra virgin olive oil1 onion, chopped - red or white/yellow6 cloves garlic, minced1 Tbs chili powder4 Tbs tomato paste1/2 cup vegetable stock, wine, or water4 cups squash, peeled and cut into 1inch cubes, winter but summer nice also - 2lbs (no need to peel the summer squash)Savory Pie Crust1 cup + 2 Tbs flour8 Tbs COLD unsalted butter, cubed1tsp kosher salt3 Tbs COLD water
For pie crust dissolve salt in the water and chill. Cut the butter in small cubes and chill. Once the butter and water are chilled, about 30mins cut the butter into the flour, either with food processor, pastry cutter, fork, or with just your fingertips until butter is combined and flour mixture looks all crumbly.
Add in the water mixing to combine into a ball. If more water is needed add 1Tbsp at a time. Flatten dough into a disk and wrap with plastic wrap. Chill in the fridge.
Meanwhile : Preheat oven to 350
Grease a large cookie sheet or line with parchment paper.
In a saute pan warm up the oil over med-high heat. Cook the onions for 2-3 minutes stirring frequently. Add the garlic cooking for another minute. Stir in a pinch of salt and ground black pepper, the chili powder and tomato paste until well combined. Stir in the stock and then squash; bring to a boil and then cover and remove from heat.
Roll out the pie crust to a good 12inch diameter; does not need to be perfectly round - go for rustic. Transfer to cookie sheet - I find it easy to roll onto the parchment paper and carry over to the cookie sheet.
Carefully spread the squash mixture on the pie crust leaving a good 3inches space all the way around. Fold the empty sides up over the filling making sure you create a large opening on top.
Bake until the crust is nicely browned and the insides are bubbly, bout 50-60 minutes for the harder squash, 30-40 minutes for the summer squash.
Make sure to cool before cutting into.
Serving Size: 8
Add in the water mixing to combine into a ball. If more water is needed add 1Tbsp at a time. Flatten dough into a disk and wrap with plastic wrap. Chill in the fridge.
Meanwhile : Preheat oven to 350
Grease a large cookie sheet or line with parchment paper.
In a saute pan warm up the oil over med-high heat. Cook the onions for 2-3 minutes stirring frequently. Add the garlic cooking for another minute. Stir in a pinch of salt and ground black pepper, the chili powder and tomato paste until well combined. Stir in the stock and then squash; bring to a boil and then cover and remove from heat.
Roll out the pie crust to a good 12inch diameter; does not need to be perfectly round - go for rustic. Transfer to cookie sheet - I find it easy to roll onto the parchment paper and carry over to the cookie sheet.
Carefully spread the squash mixture on the pie crust leaving a good 3inches space all the way around. Fold the empty sides up over the filling making sure you create a large opening on top.
Bake until the crust is nicely browned and the insides are bubbly, bout 50-60 minutes for the harder squash, 30-40 minutes for the summer squash.
Make sure to cool before cutting into.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 267.6
- Total Fat: 15.4 g
- Cholesterol: 31.1 mg
- Sodium: 320.8 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 5.6 g
- Protein: 3.8 g
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