Butternut Squash Rainbow Chard Galette
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4 servings
Ingredients
  • pie crust - I used https://food52.com/recipes/24906-all-butter-crust-recipe
  • ½ cup butternut squash, sliced in rounds
  • 2 tbs olive oil, divided
  • 1 tsp rosemary
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tbs olive oil, divided
  • 1 clove garlic, minced
  • 1 bunch rainbow chard, stemmed and chopped
  • ⅓ cup parmesan cheese, grated
  • ⅛ cup red onions, sliced
  • 1.5 oz goat cheese, crumbled
  • cornmeal, for dusting
Instructions
  1. Preheat oven to 400 degrees.
  2. Drizzle butternut squash with 1 tbs olive oil and season with rosemary, salt, and pepper. Lay out on a baking sheet and roast for 15-20 minutes, until fork-tender. Remove from the pan and set aside to cool. Turn off your oven for now to conserve energy.
  3. While the squash is roasting, heat the remaining tablespoon of olive oil in a pan over medium heat. Add garlic and cook for 30-60 seconds, until golden and fragrant. Add rainbow chard and cook until wilted, about 5 minutes. Remove from the pan to cool. Once cooled, squeeze out as much moisture as possible.
  4. Place baking stone or sheet in oven and set to preheat to 400 degrees.
  5. While the sheet is preheating, roll out your pie crust to start building your galette. Make this roundish, but don’t worry about it being a perfect circle - galettes are meant to be rustic! Leaving a 1” border around the edge, spread out your parmesan cheese as your base. Then layer on the chard, followed by the goat cheese. Red onions are sprinkled on last before you folding your edges. Place the completely assembled tart in the refrigerator to chill until your baking stone/sheet has preheated.
  6. Once the oven has preheated, remove your cooking surface from the oven and dust lightly with cornmeal. Quickly transfer the galette from your cutting board to the hot baking stone and return to the oven.
  7. Bake for 35-40 minutes until golden brown. Best served immediately, but will keep in the fridge for 2-3 days.
Notes
You want to keep all your ingredients cool so as to not melt the butter prematurely in your pastry crust, so don’t skip these steps!
Recipe by Of Hops and Honey at http://www.ofhopsandhoney.com/butternut-squash-rainbow-chard-galette/