Winter is all about cozy and comforting meals. This is our winter vegetable galette; a base of roasted acorn purée, spinach, turnips and sweet potato. We then topped it off with blue cheese and flaky sea salt.
Ingredients
FOR THE FILLING
- 230g spinach
- 1/2 acorn squash
- 1/2 sweet potato
- 2 turnips
- pinch of nutmeg
- egg wash
- pinch of salt and pepper
- 1 clove of garlic
- small handful of blue cheese
FOR THE PASTRY
- 250g all-purpose flour
- 1 tsp sea salt
- 200g butter, cut into cubes and room temperature, but not soft
- 150ml cold water
Method
- Prepare the dough: In a food processor, or using your hands, combine the flour, salt, and butter. If using your hands, use your fingertips to incorporate the butter into the flour. Pour in two-thirds of the cold water, mixing until you have a rough dough. Add more water if you need to.
- Cover the dough with plastic wrap/cling film and form into a disc. You can use your rolling pin to do this! Leave in the fridge for at least 20 minutes. Lightly flour your countertop and unwrap the dough. Transfer the dough onto your countertop and begin to lightly roll it out using a rolling pin.
- Roast the vegetables: Thinly slice the turnips into rounds. For the sweet potato and acorn squash, you can leave them whole. Transfer the turnips, sweet potato, and acorn squash onto a baking tray lined with parchment paper. Coat the vegetables in olive oil and season with salt and pepper. Place the clove of garlic on the tray as well. Roast in the oven at 350°F for about 45 minutes or until the vegetables are fork-tender. Sauté the spinach in a large saucepan until cooked.
- Once done, remove the peel from the acorn squash and sweet potato. Slice the sweet potato into rounds. For the squash, place it in a food processor, along with the clove of garlic and nutmeg. Pulse until smooth.
- Lightly flour your countertop and unwrap the dough. Transfer the dough onto your countertop and begin to lightly roll it out using a rolling pin.
- Assemble: Spread the acorn purée on the dough, leaving a 2-inch border. Place the spinach on top, then layer the sweet potato and turnips. Fold the excess dough over the filling to create the crust. Brush the egg wash over the pastry and sprinkle with flaky sea salt.
- Bake for 45 minutes at 425°F until the pastry is golden brown. When out of the oven, sprinkle with blue cheese.
- Transfer to a wire rack to cool before serving!
