Galette with Roasted Squash, Kale, and Ricotta

squash-galette

How's that for a mouthful?

Here's the story: I had a tub of whole milk ricotta in the fridge that was about to expire. I bought some beautiful little zucchinis at the farmer's market last week with no purpose in mind. And here's the real story--we are SWIMMING in kale around here, and I can't use it up fast enough. I send Wyatt out to the garden to cut it, he comes in with big armloads, and I have to figure out what to do with it. I wish I knew someone I could call for ideas. Maybe someone who constantly thought about food.

kale

roasting squash

And I have a friend whose son was just in the hospital and wanted to drop by some food. I often bring a galette in such situations for these reasons:


  1. It will keep beautifully sitting on the counter for a couple days.
  2. I have a stack of flat pizza boxes in my basement just for this purpose. Slip the galette in there on a piece of parchment paper, fold the box up around it, and it's as indestructible as portable food gets.
  3. There probably won't be 10 other galette deliveries to the recovering household (though there is nothing wrong with eating spaghetti all week).
  4. Savory ones are good at any meal. Fruit galettes are great for breakfast or dessert.
  5. They make me look like a better cook than I really am.
  6. It's just as easy to make two. If I'm trying to gain entrance to heaven, I give them both away . If I'm more sane, I keep one for us.

Wyatt has been such a great helper and companion lately--cutting kale, watering the garden, getting snacks for Loretta, making up games for her while I clean the kitchen. During Loretta's nap the other day, Wyatt and I lounged around on my bed, talking. It was one of those moments when I didn't want to budge. He was letting me play with his hair and rub his back, and we were talking about the fish he planned on catching at Ross Lake. Somehow, I would up asking him if there was anything he was worried about. He put a pillow over his face, growled, and said, "Mom! Can we puh-lease not have this conversation?" End of Precious Moment. I went too far. Someday, he'll be in therapy, saying, "My Mom. Wow. Where do I start? She always wanted to talk about everything. And what I remember most about my childhood is grocery shopping. Always the grocery shopping."

my boy

Galette with Roasted Squash, Kale, and Ricotta
This makes two crusts and two fillings. You can, of course, halve it. You could also leave the kale out of the ricotta filling, sub sauteed spinach or chard for the kale, and use other roasted veggies on top--roasted tomatoes (YUM!) or garlic, roasted peppers. Just stay away from dumping a bunch of raw veggies on top, which make the situation very watery.

For dough:
2 c. flour
pinch salt
1/2 c. cornmeal
14 Tb. cold unsalted butter
2/3 c. ice water
6 Tb. sour cream


Pulse  flour and cornmeal together in the bowl of a food processor.  Drop butter in and pulse until butter is in pea-sized lumps. Stir ice water and sour cream together in a small bowl, then drizzle over flour mixture.  Pulse again about 8 times just until mixture holds together–you don’t want to pulse it so much that it forms itself into a ball.

Gather dough together and form into a ball.  Put ball on a piece of plastic wrap, loosely gather plastic wrap around it and twist, then press dough into a disc. Repeat with second half of dough. Refrigerate for one hour before rolling out.  Roll out on a floured surface till dough is about 1/8″ thick.  Fold into quarters and transfer to baking sheet.  Unfold and fill.

For roasted veggies:
Heat oven to 425.Take three or four small zucchini or summer squash and slice them into 1/2" thick rounds. Cut a medium yellow or red onion into coarse chunks, and toss the squash and onions with a big glug of olive oil, salt, and pepper. Spread mixture out on a cookie sheet lined with parchment, and roast for 25-30 minutes, until veggies are soft and getting charred in places. Stir once or twice. Remove from oven and cool.


For ricotta mixture:
Saute down a BUNCH of chopped kale with olive oil and salt. At least two bunches if you've bought it at the store, and as much as your pan will hold if you're picking it. I start with a big ol' wok-full, then fill it up again when the first addition shrinks. Cook for about 10 minutes. Let it sit for a bit, and the water will pool up underneath it. Leave the water in the pan, and put the cooked kale in a medium bowl. Add one 15 oz. tub of whole milk ricotta, 1 egg, grated zest from one lemon, salt, and pepper. Mix thoroughly.


To assemble:
Get your crust onto the pan you'll be baking it on. Spread half ricotta mixture on crust, leaving about a 1" border. Scatter half of roasted veggie mixture over ricotta, then finely grate a bit of parmesan over the top. Fold crust in, pleating as you go. This is where "rustic" really comes in. It will look beautiful no matter what. Brush the crush with an egg wash--one egg, lightly beaten with a tsp. of water. Dip a pastry brush in, and lightly brush the crust.


Bake at 375 for 25-35 minutes, until crust is golden and filling is bubbling a bit. Let cool for several minutes before slicing. Is great at room temp the next day, too. I never refrigerate them.