Butternut Squash Galette with Gruyère

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place spinach and ¼ cup water in large microwave-safe bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high power until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Using potholders, remove bowl from microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return spinach to colander and press again with rubber spatula; set aside.

Step 2

Roast butternut squash in oven at 425; can reuse the pan for cooking the galette

Step 3

Meanwhile, heat 1 tablespoon of olive oil in 12-inch skillet over medium heat until shimmering. Add onion and oregano, cover, and cook, stirring frequently, until onions are tender and beginning to brown, 5-7 minutes.

Step 4

Remove from heat, and add onion mixture to squash along with spinach, cheese, crème fraîche, and vinegar, and stir gently to combine. Season to taste with salt and pepper and set aside.

Step 5

Adjust oven rack to lower middle position, place pizza stone on oven rack, and heat oven to 400 degrees.

Step 6

Remove dough from refrigerator and let stand at room temperature for 15 to 20 minutes. Roll out on generously floured (up to ¼ cup) work surface to 14-inch circle about 1/8-inch thick. (Trim edges as needed to form rough circle). Transfer dough to parchment-lined rimmed baking sheet. With plastic drinking straw or tip of paring knife, cut five ¼-inch circles in dough (one at center, and four evenly-spaced midway from center to edge of dough). Brush top of dough with 1 teaspoon olive oil.

Step 7

Spread filling evenly over dough, leaving two-inch border around edge.

Step 8

Carefully grasp one edge of dough and fold up outer 2 inches over filling. Repeat around circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure, but do not press dough into filling. Brush dough with egg and sprinkle evenly with kosher salt.

Step 9

Lower oven temperature to 375 degrees. Bake until crust is deep golden brown and filling is beginning to brown, 35 to 40 minutes.

Step 10

Cool tart on baking sheet on wire rack for 10 minutes. Using offset or wide metal spatula, loosen tart from parchment and carefully slide tart off parchment onto cutting board. Sprinkle with parsley, cut into wedges, and serve.