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Healthy squash, kale, pine nuts, and sun-dried tomato galette with whole grain crust

Updated on December 28, 2014

Healthy squash, kale, pine nuts, and sundried tomato galette with whole grain crust

5 stars from 1 rating of Healthy galette

Healthy squash, kale, pine nuts, and sun-dried tomato galette with whole grain crust

This makes a great vegetarian holiday dish that everyone can agree on!
This makes a great vegetarian holiday dish that everyone can agree on! | Source
I like to start with the squash first on the recipe because it can take up to 45 minutes to bake.
I like to start with the squash first on the recipe because it can take up to 45 minutes to bake. | Source
This is a Delicata squash. It's sweet and creamy. Start by cutting the ends off to create a more stable surface to slice.
This is a Delicata squash. It's sweet and creamy. Start by cutting the ends off to create a more stable surface to slice. | Source
Slice it down the center. The skin is so thin on this squash you can eat it. We won't be, however, for this recipe.
Slice it down the center. The skin is so thin on this squash you can eat it. We won't be, however, for this recipe. | Source
I use a grapefruit spoon to scoop out the seeds.
I use a grapefruit spoon to scoop out the seeds. | Source
I used a little less than a tablespoon of olive oil and used a silcone pastry brush to coat both halves of the squash. I then sprinkled it with about 2 teaspoons of dried thyme. Next, off to the oven!
I used a little less than a tablespoon of olive oil and used a silcone pastry brush to coat both halves of the squash. I then sprinkled it with about 2 teaspoons of dried thyme. Next, off to the oven! | Source
Gathering the ingredients for the crust. When I prepare this dish, I double the recipe and freeze one crust for another time.
Gathering the ingredients for the crust. When I prepare this dish, I double the recipe and freeze one crust for another time. | Source
Measure all the dry ingredients right into your food processor or large mixing bowl.
Measure all the dry ingredients right into your food processor or large mixing bowl. | Source
Next, start the food processor and add the cold water. Once it starts to form a ball I stop the food processor. If you are not using a processor, mix by hand until it forms a nice ball. If it sticks to your hands, just wet your hands a bit.
Next, start the food processor and add the cold water. Once it starts to form a ball I stop the food processor. If you are not using a processor, mix by hand until it forms a nice ball. If it sticks to your hands, just wet your hands a bit. | Source
I then drop the dough on a sil-pat and kneed into a nice tight ball.  Now it's ready to wrap up in plastic wrap. Leave it in the refrigerator for at least 30 minutes.
I then drop the dough on a sil-pat and kneed into a nice tight ball. Now it's ready to wrap up in plastic wrap. Leave it in the refrigerator for at least 30 minutes. | Source
Gathering the ingredients for the filling.
Gathering the ingredients for the filling. | Source
Thinly slice your onions and mince your garlic.
Thinly slice your onions and mince your garlic. | Source
Heat a large sauté pan with a tablespoon of olive oil and add the onion.
Heat a large sauté pan with a tablespoon of olive oil and add the onion. | Source
I love the smell of onions sauting. It's my kind of aromatherapy!
I love the smell of onions sauting. It's my kind of aromatherapy! | Source
A few minutes before you add the splash of balsamic vinegar, add the minced garlic. Set this all aside but keep the pan on the stove.
A few minutes before you add the splash of balsamic vinegar, add the minced garlic. Set this all aside but keep the pan on the stove. | Source
Now it;s time to add about 2 teaspoons of oil to the already hot pan-- so be careful. Add the kale and close the lid for about 2-3 minutes.
Now it;s time to add about 2 teaspoons of oil to the already hot pan-- so be careful. Add the kale and close the lid for about 2-3 minutes. | Source
Give it a few stirs in that short time.
Give it a few stirs in that short time. | Source
While the kale is steaming, toast your pine nuts. Keep a close eye on them because they toast fast and then burn even quicker. You don't want them to burn up as they are just too darn expensive for mistakes!
While the kale is steaming, toast your pine nuts. Keep a close eye on them because they toast fast and then burn even quicker. You don't want them to burn up as they are just too darn expensive for mistakes! | Source
Mince up the sun-dried tomatoes and set aside.
Mince up the sun-dried tomatoes and set aside. | Source
I use a grapefruit spoon to scoop out the squash.
I use a grapefruit spoon to scoop out the squash. | Source
Scoop out the squash and set aside while you finish with the rest of the ingredients.
Scoop out the squash and set aside while you finish with the rest of the ingredients. | Source
Shred the cheese and set aside. Did you know that preshredded cheese has a chemical on it that keeps it from sticking together in the bag?
Shred the cheese and set aside. Did you know that preshredded cheese has a chemical on it that keeps it from sticking together in the bag? | Source
Lay your chilled  dough out on a floured surface. I am using a sil-pat.
Lay your chilled dough out on a floured surface. I am using a sil-pat. | Source
Just before you are to ready to roll out the chilled dough, add the squash, pine nuts, sundried tomatoes, and carmelized onions to the sauteed kale and give it good stir.
Just before you are to ready to roll out the chilled dough, add the squash, pine nuts, sundried tomatoes, and carmelized onions to the sauteed kale and give it good stir. | Source
Okay, I admit it doesn't look pretty but that's the beauty of this dough. It just has to be big enough to hold your ingredients.
Okay, I admit it doesn't look pretty but that's the beauty of this dough. It just has to be big enough to hold your ingredients. | Source
It's big enough for the ingredients and the cheese.
It's big enough for the ingredients and the cheese. | Source
Starting from anywhere on your galette gently fold all the excess dough towards the center leaving a nice size whole in the center.
Starting from anywhere on your galette gently fold all the excess dough towards the center leaving a nice size whole in the center. | Source
It's browned nicely and ready to enjoy. It is a bit of work but is an amazingly TASTY treat that you just can't find at a restaurant!
It's browned nicely and ready to enjoy. It is a bit of work but is an amazingly TASTY treat that you just can't find at a restaurant! | Source

Healthy squash, kale, pine nuts, and sun-dried tomato galette with whole grain crust

Prep time: 45 min
Cook time: 40 min
Ready in: 1 hour 25 min
Yields: Serves 8

Healthy squash, kale, pine nuts, and sun-dried tomato galette with whole grain crust

  • 1 medium Delicata squash, about 1 lb or 1.5 lb
  • 1 teaspoon almond oil, any light tasting oil will work
  • 1 teaspoon dried thyme
  • 1/2 teaspoon fresh ground pepper
  • 1 cup, plus extra to roll out dough whole wheat flour, organic if available
  • 1/2 cup medium ground cornmeal, organic if available
  • 10 tablespoons coconut oil, organic
  • 1/2 cup super cold water
  • 1/2 teaspoon salt
  • 1 large onion, sliced
  • 1 large bunch kale, organic
  • 1-2 teaspoons balsamic vinegar, I like to use a brand that's at least aged 3-5 years.
  • 2 cloves garlic, more if you like garlic
  • 1/2 cup sun-dried tomatos, chopped
  • 1/2 cup pine nuts, toasted
  • 1/2 cup gouda cheese, shredded

Healthy galette with squash, pine nuts, sun-dried tomatoes, carmelized onions, and kale with a whole wheat crust

  1. Preheat your oven to 400 degrees. Wash and slice your squash down the center. Scoop out the seeds and lay it in a aluminum foil lined baked dish. Use a pastry brush to paint the exposed flesh with oil and sprinkle with thyme. To keep the squash from drying out, you can add about 1/2 inch of water to the baking dish and lay a piece of aluminum foil over the top. Place in the pre-heated oven and bake for about 35 minutes or until fork tender.
  2. Measure your ingredients for the dough, whole wheat flour, cornmeal, coconut oil, and salt into a food processor. If you don't have a food processor measure your ingredients into a large bowl and have an area ready where you can mix and roll your dough into a ball. Start the food processor and add the cold water through the feed tube. If mixing in a bowl, make a well in the flour and add your water. Mix by hand until all the ingredients come together. In the food processor just mix the dough until it forms a ball in the processor. It should only take about 30 seconds. Take the mixed dough and form it in to a ball. Then wrap your ball tightly in plastic wrap or wax paper. Refrigerate for at least one half hour.
  3. Take a large saute pan and add a tablespoon of oil. Now turn the heat to medium high and saute the onions for about 5-7 minutes, and then add garlic. Allow that to saute another few minutes. Then add your splash of balsamic vinegar and a teaspoon of salt. Cook the onions until all the vinegar is cooked off and then place the onions in a bowl and set them aside. With the heat still on medium high, add another tablespoon of oil and add the chopped and de-stemmed kale. Saute the kale for about 3 to 5 minutes until it wilts and cooks off most of it's moisture. Then take the pan off the heat and add the onions back in along with the squash, sun-dried tomatos and toasted pine nuts and mix well. Set aside.
  4. Take the dough out of the refrigerator. Roll out the door on a floured surface. Roll from the center out in all directions creating a rough edged circle. The dough should be about the same thickness as rolled out pie dough. Transfer the dough to a cornmeal dusted pizza peel or the back of a large cornmeal dusted cookie sheet. Add the kale, onion, sundried tomato, squash and pine nut filling to the dough, leaving a 2-3 inch rough edge. Cover the filling with the grated cheese and starting at one edge of the dough, fold the dough over at the edge of the filling, working your way around the whole galette. You should have a nice size opening so you can see the filling and cheese.
  5. If you don't have a pizza stone leave the galette on the back of the cookie sheet and place in the oven. If you do have a stone, just slide the galette onto the pizza stone and bake 40-45 minutes. The crust will be golden brown and the bottom crispy. Take it out of the oven and let it sit for 5 minutes. Enjoy!

Healthy galette with whole wheat crust

I understand that this recipe has a lot of steps and may take up a lot of your precious kitchen time, but be aware-- it is SO worth it! It's a wonderful dish to serve to guests because it is, beautiful to serve, and is very tasty. When's the last time you had a French galette for dinner? No matter who you serve it to, they will be impressed with your culinary skills! You will also love how all the flavor's marry so well together. I served it with a pear, beet, and baby kale lettuce salad. It was worth the time!

A time saving tip: Double the dough batch and freeze one of the halves. Take the dough out of the freezer and let it defrost a day or two before you will need it.

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    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 2 years ago from Ohio

      Thanks so much for checking out my recipes! Your question is excellent. You can substitute either the butternut or acorn. I find Delicata bakes quicker and can be sweeter in flavor compared to the acorn. The butternut works great, I have used it, in this recipe before, with fantastic results. I would love to hear back if you decide to tackle this recipe!

    • WritingInRichmond profile image

      WritingInRichmond 2 years ago

      This recipe looks wonderful and packed with many of my favorites. I have to admit that I’m not familiar with Delicata squash. Although, from your photos it does look familiar. How does it differ from butternut squash or acorn squash? Can either of these be used as a substitute if I can’t find Delicata squash?

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