Winter Recipe - featured in Food & Home Magazine
Galette & Grassini featured in Food & Home Magazine
Organic Ruby Chard and Winter Squash Galette
All butter pastry dough with organic roast acorn and butternut squash, ruby chard, caramelized onion, Swiss cheese & fresh thyme. This savory Galette pairs beautifully with the aromas of sage and hints of black pepper present in the 2015 Grassini Family Vineyards Estate Merlot. This Galette is an easy weeknight favorite at my house that has a big “wow” factor when it comes out of the oven.
~ Recipe Tips ~
A few tips are to do most of the prep ahead. Make the homemade all butter pastry dough a few days in advance and keep refrigerated until you are ready to roll it out and bake. I also roast the veggies, sauté the Chard and caramelize the onions the day prior. Remember to let your veggies you made ahead come to room temp before you bake the Galette so the veggie filling comes out piping hot like the crust!
Temperature is key.
Roast The Squash
2 cups of Butternut Squash (peel, cubed with seeds removed)
1 Acorn Squash, sliced into rounds
Toss lightly with Olive Oil, lay on a sheet pan covered with parchment & roast 20 min at 350 degrees
Sauté 1 sliced White Onion & heat on low heat with butter until translucent and aromatic in a heavy bottom pan such as an Al Clad.
Sautee the Ruby Chard (cleaned and stalks removed) in Butter or Olive Oil and drain all excess water.
Pastry Dough (makes 8-10 inch crust)
1¾ cups All-Purpose Flour
½ teaspoon Coarse Salt
¾ cup Unsalted Butter (cube into ½ inches and place in freezer until you’re ready to make)
3 - 4 tablespoons Ice Water
Combine flour, salt in the Cuisinart and pulse. Place bowl in the freezer a few minutes then add the cubed cold butter. Pulse until the butter is about “pea” size. Slowly pour in the ice water 1 tablespoon at a time until the consistency is loose and shaggy. Don’t fret, it will come together once rolled out.
Place the pastry dough on a lightly floured surface and use your hands to mold into a small disk about 21-2 inches thick. Refrigerate until you are ready to use.
~ Go Time ~
Bring your veggies to room temperature, or at least 10 - 20 minutes prior to baking. Preheat the oven to 375 degrees. Roll out your dough on a lightly floured surface. Roll into a round rustically shaped form and place on a baking sheet lined with parchment. Arrange the grated Swiss Cheese, Onions, Chard and Squash at the center and begin gently folding the dough into the middle while leaving a generous center of the filing exposed. Brush the dough with an egg wash and bake on the middle rack of your oven for about 45 - 50 minutes. Keep in the oven until the dough is light brown. Serve and eat immediately with a simple organic greens salad. Pour yourself a glass of Grassini Family Vineyards Estate Merlot and enjoy.
~ Recipe from Jane Chapman ~
For the month of March we will be featuring the Margerum “Flamingo Chardonnay” and “Otter Pinot Noir” and will be donating $1 for every glass we sell to directly benefit the food bill for the Otters and Flamingos in our Santa Barbara Zoo. The Santa Barbara Zoo works diligently in conservation efforts both locally and globally including The California Condor Recovery Program, The Channel Island Fox Recovery Program, Frog Watch USA, Gorilla Gardens, managing captive animal populations and species survival planning.
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