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Tag: galettes

Kabocha Squash Galette

This savory galette is full of tender, roasted kabocha squash slices, sautéed spinach, and red onions.  Sage, garlic, and Parmesan cheese add to the flavor.  A tender simple pastry crust serves as the base for all this warm, comforting, and nutrition-packed deliciousness.

kabocha squash slicesKabocha squash (also known as Japanese pumpkin) has become my favorite squash.  Like its inner color, its flavor is very vibrant and deep–kind of a cross between a sweet potato and a pumpkin, and its texture is my favorite part–fluffy but at the same time rich and smooth.  Also, the skin is edible, so if you don’t want to peel it, you don’t need to.

kabocha squash galetteThe nutritional benefits are substantial too.  Kabocha squash is full of beta carotene, vitamins A and C, iron, and calcium.  When paired with spinach, this squash galette delivers some good, positive energy!  The only challenge is that the kabocha squash is a bit tough to slice, so a good knife and careful attention are helpful.  This recipe only uses half of a small to medium sized kabocha squash, so save the other half in the refrigerator,  and then use it for something like squash soup or roast it and fill it with your favorite filling, as I did with an acorn squash a couple weeks ago.

kabocha squash on tray 2My fascination with galettes has not yet diminished.  I love the endless variations and versatility.  They can be sweet or savory, decadent or nutritious (sometimes both at the same time!), simple or more complicated, all depending on what you need or desire.  The pastry crust is like the blank canvas, and the filling can be whatever you want–your favorite flavor combinations or the ingredients you need to use up before they spoil, all spun together with herbs and spices.

For me, any kind of squash paired with red onions is a great combination, both flavor-wise and visually.  Adding bright green spinach makes it even more colorful and healthy. This kabocha squash galette is on the savory, nutritious side, and it makes a lovely fall or winter lunch, or with a salad or a bowl of soup, can be part of a hearty dinner.  It tastes best warm, fresh from the oven, but can be eaten at room temperature as well.

It is already December(!) and we are in the season when it is dark as we wake up and dark before dinner time.  Lights, coziness, and warm food are more important than ever now.  I took our dog out the other night, and noticed that our neighbors put Christmas lights on a tree way in the back of their property.  (They must have a really long extension cord!)  It looks so pretty to see a tree all lit up out in the middle of the darkness.  And then I looked up at all the stars.  I don’t know why, but stars look brighter to me on cold nights.  It is a truly beautiful time of year.  I hope you all have a great weekend! I am sharing this recipe over at Fiesta Friday, co-hosted this week by Linda @ La Petite Paniere and Jhuls @ The Not So Creative Cook.kabocha squashkabocha squash sliced

Kabocha Squash Galette

  • Servings: 4
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Ingredients:

For the pastry crust:

  • 2 cups of all purpose unbleached flour
  • 1/2 teaspoon of salt
  • 2/3 cup of unsalted butter, at room temperature
  • 6 to 7 tablespoons of cold water

For the filling:

  • 1/2 of a small to medium sized kabocha squash, unpeeled and thinly sliced
  • 1/2 cup of red onion, sliced
  • 1 and 1/2 cups of fresh spinach
  • 2 teaspoons of fresh sage, chopped
  • 1 clove of garlic, minced
  • 1/2 cup of Parmesan cheese
  • 1 egg (to spread around the edges of the dough, if desired)

Directions:

For the pastry crust:

In a large mixing bowl, stir together the flour and the salt.  With a pastry cutter or fork, cut in the butter and continue until the mixture resembles pieces about the size of small peas. Gradually add the water, a tablespoon at a time, gently mixing with a fork after each tablespoon.  Add water until the dough is moistened and holds together but is not slimy.  Form the dough into a ball.  If desired, cover the dough with plastic and let it chill in the refrigerator while you are preparing the filling. (This makes it a bit easier to roll out.)

For the filling: 

Preheat your oven to 375 degrees Fahrenheit.  Line a baking sheet with parchment paper.  Scrub the kabocha squash well, since you will be keeping the skin on. Then cut the squash in half.  Store one half in the refrigerator for future use.  With the other half, scoop out the seeds.  Then very carefully cut it into fourths, and then into thin slices.  It can be a kind of tough squash to cut, so use caution!  Toss the squash slices in a bowl with a tablespoon or two of olive oil and a sprinkling of salt.  Place them in a single layer on the baking sheet and bake in your 375 degree oven for about 15 minutes, or until the squash is tender.  Pull it out of the oven and set it aside.

While the squash is roasting, slice your red onion, wash your spinach and pat it dry, wash and chop your sage, and mince your garlic.  In a large skillet, heat 2 tablespoons of olive oil over medium heat.  Add the onion slices and sauté for about 7 minutes, or until tender.  Add the spinach, sage, and garlic, and continue to cook over medium heat until the spinach is just wilted, just about 3 more minutes or so.  Remove from the heat.

Assemble:

Raise your oven temperature to 400 degrees.  Lay a large piece of parchment paper on your counter.  Roll your ball of dough into a circle about 12 inches in diameter.  Keep the dough on the parchment paper.  Carefully transfer the paper with dough on it to a baking sheet. Place the squash slices on the circle of dough, leaving a border of dough an inch or 1 and 1/2 inch around the edges. Spoon the spinach mixture onto the squash pieces, and then sprinkle grated Parmesan over the filling.  Gently fold and pleat the dough over the filling.  It doesn’t have to look perfect–that is the beauty of the galette.  It is elegant in a rustic way.  Crack an egg into a bowl and brush the edges of the dough with the egg with a pastry brush if you want it to look kind of glossy and golden.  Bake in your 400 degree oven for 30 to 35 minutes, or until the crust is golden.  Let the galette cool for about 10 minutes, and then slice and serve. Enjoy!

 

 

 

 

Peach and Red Plum Galette

Indulge in fresh, ripe fruit with this peach and red plum galette! Luscious peaches and juicy red plums are baked with a touch of honey, cinnamon, walnut, and vanilla, and surrounded by a classic galette pastry.  This recipe gives you rustic comfort and rich fruit flavor, all in one dish.

September is one of the best times to visit a farmers market, and this week, our town’s market had rows of fresh peaches and plums.  I love to take advantage of fruit at this time of year, because it makes me feel like I’m stretching out summer and holding onto it a little longer. Fresh peaches and plums taste so good and juicy all own their own, but yesterday, I needed to bake.

peach and red plum galetteBaking touches something deep in my soul.  Deeper than I can really explain.  To roll out dough gives me such comfort.  I cannot really understand it, I can only honor this impulse.  It must have something to do with my ancestors, with my genetics.  Not everyone has this love of baking, though I think most everyone has something like this, something that they love to do and feel compelled to do.

I am not a fancy baker or a formally trained baker.  I guess I would say I am a rustic baker.  I like to make fruit pies and galettes, hearty bread, pizza.  Cookies and muffins.  My training comes mainly from relatives, like my mother, mother-in-law, grandmothers, aunts, and a couple of friends.  Stories shared, sunny afternoons in my mother’s kitchen, cozy winter afternoons in grandma’s kitchen, or in my husband’s grandma’s kitchen.  I can picture these places in my memory– aprons, beautiful aprons, countertops covered in flour, dishes in the sink, laughter….

peach plum galetteSo in making this galette, besides doing it for my family, and to share this delicious recipe with you all, I did it for me.  Not just to eat, though I already had a piece, and it was delicious! But for the sheer comfort of making it.  The floury mess, the glorious smells of the dough and fruit baking, the texture of the dough taking shape in my hands.  It has been a challenging week, with my kids and I getting over colds, and I needed to do something to ground myself to the earth.  Slicing ripe peaches and plums, rolling out dough, these are things I can do and feel like I am making a positive impact on the world.

To me, at the risk of sounding a little corny, baking is part science, part art, and part entering into the mystery of the universe.  Crossing the threshold of time and space and feeling connected to those I have lost or lost touch with.  It helps me leave my over-active mind behind, and quiet it by working with my hands in an ancient skill.

peach and red plum galetteThis recipe is loosely adapted from a lovely book my daughter and husband checked out from our local library:  Country Living Pies & Tarts published by Hearst Books in 2016.  In my recipe, I substituted some red plums instead of using all peaches, and I used walnuts and vanilla instead of almonds and almond extract, because I did not have any almonds on hand.  I can imagine that would taste great too.

peach and red plum galetteI hope you all have a great weekend, and enjoy this time of year! If you have something you really like to do, something that helps give your life meaning and value, I hope you can do it.  I heard we are supposed to get a break in the heat and humidity here this weekend, so I am looking forward to that!  Fiesta Friday is also going on right now, co-hosted by Angie and Judi @ CookingWithAuntJuju, whose blogs have some wonderful recipes and photos!peach plulm galette

Peach and Red Plum Galette

  • Servings: 8
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Ingredients:

  • 2 cups of unbleached all purpose flour, plus more for dusting
  • 1 tablespoon of granulated sugar, plus more for sprinkling
  • 1/2 teaspoon of salt
  • 10 tablespoons of cold, unsalted butter, cut into pieces
  • 3 to 5 tablespoons of cold water
  • 1/2 cup of walnuts (raw almonds can also be used)
  • 1/2 cup of confectioners’ sugar
  • 1 large egg yolk
  • 1 teaspoon of vanilla extract (almond extract if you are using almonds instead of walnuts)
  • 4 medium fresh, ripe peaches, peeled and sliced
  • 4 red fresh, ripe red plums, peeled and sliced
  • 2 tablespoons of honey
  • 1/2 teaspoon of cinnamon

Directions:

In a large bowl, combine the flour, granulated sugar, and salt.  Add the cold butter pieces, and with a pastry cutter, cut in the butter.  Continue to mix with the pastry cutter until the mixture resembles course crumbs.  Add the cold water, 1 tablespoon at a time, and stir with a wooden spoon until a dough forms.  Shape the dough into a disk, wrap with plastic wrap, and chill in the refrigerator for about 30 minutes.

Meanwhile, place the walnuts (or almonds) and confectioners’ sugar in a blender or food processor. Blend till it is a fine meal.  Add the egg yolk and vanilla (or almond extract) and blend again.  Set aside.

In a large bowl, combine the peach slices, plum slices, honey, and cinnamon.  Set aside.

Preheat your oven to 400 degrees Fahrenheit.  Remove the dough from the refrigerator.  On a lightly floured surface, roll the dough out to a 14-inch circle.  Gently place it in a standard sized pie baking dish, letting the extra dough hang over the sides for now.  Carefully spread the walnut (or almond) paste over the dough, including up the sides.  Add the peach and plum mixture.  Then fold the edges of the dough over the fruit mixture, forming a flat pie with about a 2-inch border.  This is a rustic dish, so it doesn’t have to look perfect! Lightly brush the dough with water and sprinkle with some granulated sugar.  Bake in your preheated oven for about 45 to 50 minutes, or until the crust is golden and flaky, and the fruit is bubbling.  Let it cool for a few minutes before slicing.  Enjoy!

This recipe is loosely adapted from the book Country Living Pies &Tarts, published by Hearst Communications, 2016. 

Apple and Pear Mini Galettes

Apples and pears are so delicious and abundant this time of year.  These little galettes are full of the quintessential fall flavors of succulent baked apples and pears, surrounded by tender pastry.  Because they are mini, they are just the right size for one person, and great for dessert, a snack, or even breakfast. Because the fruit is so fresh and flavorful, these galettes do not need a lot of ingredients.

At the height of autumn, there is so much beauty and bounty from nature.  And there are people who love the bounty and want to share it.  My daughter and I were at a farmers market in a nearby town recently, where we encountered a farm stand I had never seen before at this market.  The woman there had piles of pumpkins and squash, and baskets heaped with red, ripe tomatoes and beautiful pears.  Her prices were so low, she was almost giving the produce away, and I could tell she really wanted people to use and enjoy her fruits and vegetables.  I bought a basket of ripe, golden pears from her, though the price was so low it truly felt like a gift.  A couple of days later, my mother brought us a bag of apples from the iconic cider mill in the town where I grew up.  I have so many memories of going to that cider mill as a kid, of sitting along the river and drinking that fresh cider from paper cups and eating doughnuts from a paper bag.

apple and pear galettes on baking sheet with fruitAnyway, I knew I had to do something with this fruit to honor its goodness and the generous spirit in which it was given.  Since I am slightly obsessed with galettes this year, I wanted to try these two archetypal fall fruits in galettes.  I am so glad I did, because they tasted wonderful, and my kitchen smelled amazingly good while they were baking.  Also, since galettes are considered rustic, I don’t feel a lot of pressure to make them look perfect.  The taste is of paramount importance though, and the fruit stands out nicely.   My family smiled and ate them up.  Good thing I captured them in photographs before anyone else got home!

pear galetteI hope you are enjoying the abundance of fall and the joy of generosity.  Small acts of kindness can make someone’s day.  A beautiful basket of pears, a bag of fresh apples, a pear or apple galette, or even just a smile.  It makes me think of that bumper sticker that says, “practice random acts of kindness and senseless acts of beauty,” or something close to that.  Receive graciously. Pass it on.  I hope you all have a beautiful weekend!

pearsI am sharing these seasonal galettes with the lovely bloggers at Angie’s Fiesta Friday #89, co-hosted today by Mila @ Milk and Bun  and Kaila @ GF Life 24/7. raw apple and pear galettesapple and pear galettes with fruit and coffeeapple and pear galettes on purple bench 1heart rock

Apple and Pear Mini Galettes

  • Servings: 8
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Ingredients:

For the apple filling:

  • 2 cups of apple, peeled and thinly sliced
  • 1/4 cup of sugar
  • 1 tablespoon of flour
  • 1/2 teaspoon of cinnamon (or to taste)

For the pear filling:

  • 2 cups of pear, peeled and thinly sliced
  • 1/4 cup of sugar
  • 1 tablespoon of flour

For the crusts:

  • 2 cups of unbleached all-purpose flour
  • 1/2 teaspoon of salt
  • 2/3 cup of unsalted butter, at room temperature
  • 6 to 7 tablespoon of cold water

For the egg wash:

  • one egg, beaten
  • 1 tablespoon of water

Directions:

Wash, peel, and thinly slice the apples.  In a small mixing bowl, combine the apples, sugar, cinnamon, and flour.  Wash, peel, and thinly slice the pears.  In another small mixing bowl, combine the pears, sugar, and flour.

Preheat your oven to 425 degrees Fahrenheit.  Line two baking sheets with parchment paper.

In a large mixing bowl, combine the flour and the salt.  Gradually cut in the butter with a fork or a pastry cutter, combining until the mixture has the consistency of peas.  Sprinkle 1 tablespoon of the cold water over the dough, and gently toss with a fork.  Repeat until the dough is moistened, but not so wet that it is slimy.  If you add too much water, add a little flour.  Work the water through just until the dough is a nice, soft texture, but don’t over-work it.  Divide the dough in half, forming two balls.  Set one ball aside.  Divide the other ball into four smaller balls of about equal size.  On a lightly floured surface, flatten a small ball with the palm of your hand.  Then roll the dough from the center to the edges, forming a circle of about 6 inches in diameter.  Do the same thing with the remaining 3 small balls of dough.  When you have four 6-inch circles of dough, spoon the apple mixture onto the center of the circles, distributing it evenly and leaving about a 2-inch border of dough around the circles.  Gently fold the edges of the dough around the fruit, pleating all the way around the edges.  Transfer the galettes to one of the baking sheets.

Clean any residual dough off the floured surface, and sprinkle more flour on it.  Take the second large ball of dough and repeat the above process, making 4 six-inch circles of dough.  Spoon the pear mixture onto these four circles.  There may be a lot of pear juice at the bottom of the bowl, so try to spoon out the fruit, leaving as much juice as possible in the bowl.  Repeat the folding and pleating process and transfer the pear galettes to the other baking sheet.

In a small bowl, beat the egg and add a tablespoon of water.  With a pastry brush, brush the edges of the galette crusts with the egg wash.

Bake in a 425-degree oven for 15 minutes, or until the crusts are lightly golden and the fruit is bubbly.  Serve with vanilla ice cream if desired. Enjoy!