Sumac Honey Nut Squash Galette
Rated 4.0 stars by 4 users
I love the idea of entertaining with a baked tart or quiche of some sort. So much of the meal can be made in advance, and you can focus on the fresh components for the meal while the main event finishes baking in the oven. This galette really shows off the meaty/creamy texture of the honey nut squash, and the flavor combination really packs a punch. The whole wheat crust has the most amazing texture and a bit of an earthier flavor than just a plain AP flour crust. The layer of cheese adds depth and a salty umami, and the caramelized shallots are so meaty. The apple cider vinegar in it is key since it really brightens up that layer, which is important when putting together a hearty bite. The sumac is dusted all over, which is a spice that is so near and dear to my heart. Deep purple in color, it brings a pop of flavor to everything it goes on. It really is another pop of acid to the dish you are cooking, I felt that like sweetness of the squash would need that pop, and sure enough, it really works. Serve this with a fresh arugula salad piled high on it or on the side.
Ingredients
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3/4 cup AP flour
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3/4 cup whole wheat flour
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12 tbps salted butter, cut into chunks
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1/2 tsp kosher salt
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6 tbsp Ice water
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2 honey nut squash, peeled and cut into 1/4 inch thick pieces
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2 tbsps extra virgin olive oil
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2 tbps honey
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1 tbsp of fennel seed, crushed
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1 tsp kosher salt
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Cracked black pepper
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2 tablespoons evoo
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5 shallots, finely sliced
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1 tbsp sumac, plus more to finish on top of the squash
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1 tablespoon apple cider vinegar
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1 tsp kosher Salt
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cracked black pepper to taste
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1 cup full-fat ricotta
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1 cup gruyere cheese
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kosher salt and cracked black pepper to taste
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1 egg whisked with 1 tablespoon water
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fresh arugula on top or a fresh, crisp salad on the side
Whole Wheat Crust
Roasted Squash
Sumac Shallots
Ricotta Base
Egg Wash
To Serve
Directions
Preheat the oven to 500 degrees F.
Place the all-purpose flour and the whole wheat flour into a bowl. Add in the kosher salt and, with a whisk, mix. Add in the chilled butter and toss through. Using your fingers, break into the flour until the butter is almost all incorporated. Add in the ice water and start bringing the dough together. If it is still a bit dry, add more water until it combines into a disk. Do this a tablespoon at a time. Wrap in plastic wrap and place in the fridge for at least 1 hour. You want the dough to be nice and chilled while you are working with it.
Peel the squash and slice 1/4 inch thick. Place on a sheet tray and drizzle over the extra virgin olive oil, honey, crushed fennel seed, and season well with kosher salt and cracked black pepper. Place in the oven and roast for 15 minutes. While it is in the oven, make the caramelized sumac shallots. Place the olive oil in a large pan and add the shallots. Add in the kosher salt and the cracked black pepper, and cook on medium until lightly golden. Turn down to medium-low and saute until the shallots have softened and are golden in color. Add in the sumac and the vinegar and cook for another 5 minutes. The shallots should be sweet, tangy, and dark in color. Remove from the stove and keep to the side to cool a little.
Once the squash is done, remove it from the oven to cool a bit and then turn the oven heat down to 350 degrees F.
In a medium-sized bowl, mix the ricotta and the gruyere together. Season with salt and pepper and keep to the side.
On a parchment paper, roll out the dough evenly and thin, around 1/8 to 1/4 inch thick. Try to keep it as round as possible. Transfer to a baking tray and place the ricotta filling in the middle, leaving a 1 1/2 inch border. Layer the cooled shallots on top of the cheese evenly, and then add the roasted and cooled squash on top. Fold over the edges evenly and add a nice dusting of sumac on top of the squash. Brush the edges with an egg wash. Place into the oven for 45-55 minutes until golden on the edges.