Harissa Squash and Feta Galette 4.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Jan 18, 2016

The Moroccan pepper paste harissa lends a spicy sharpness to this winter tart. A rye crust complements the squash's earthiness.

Make Ahead: The dough for the galette crust needs to be refrigerated for at least 1 hour and up to overnight.

Where to Buy: Mina brand harissa can be found on the hot-sauce aisle at some Harris Teeter stores; Cava Mezze harissa is available in the refrigerated section of some Whole Foods Markets.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • For the crust
  • 1/2 cup dark or light rye flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 6 tablespoons chilled vegan shortening (may substitute butter or coconut oil)
  • 4 to 6 tablespoons ice water
  • 1/2 teaspoon apple cider vinegar
  • For the galette
  • 2 pounds butternut or other winter squash, peeled, seeded and cut into 1-inch chunks
  • 1/2 cup harissa (store-bought or homemade; see related recipe and headnote), plus more for serving, if desired
  • 3 ounces feta cheese, crumbled
  • 1 large egg yolk
  • 2 teaspoons whole milk
  • Cilantro leaves, chopped, for garnish

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Directions

For the crust: Combine the rye flour, all-purpose flour, salt and shortening in a food processor; pulse a few times, until the shortening is mostly the size of peas, with some bigger pieces. Add 4 tablespoons of the ice water and the vinegar; pulse a few times, until the dough mostly comes together as one lump with a few shaggy pieces. Turn the dough onto a sheet of plastic wrap and squeeze it to see if a ball forms. If it is too dry to come together, sprinkle with more ice water, 1 tablespoon at a time, mixing with your hands until it does. Press the dough into a disk, wrap it tightly in the plastic wrap and refrigerate for at least 1 hour (and up to overnight).

For the galette: Preheat the oven to 350 degrees. Lightly grease a rimmed baking sheet with cooking oil spray; have another baking sheet at hand.

Combine the squash and harissa in a large bowl, mixing thoroughly to coat. Turn the squash pieces out onto the greased baking sheet; roast for 30 to 35 minutes, turning them a few times during cooking, until they are tender. Let cool.

Lightly flour a work surface, or have two sheets of parchment paper at hand. Unwrap the galette dough; roll it out on the floured surface or between the parchment paper sheets to a round that's about 12 inches across. Transfer to the second baking sheet (on a piece of the parchment paper) and top with the roasted squash at the center, leaving a 2-inch border. Scatter the feta on top of the squash, then fold the edges of the dough toward the center, loosely pleating it as needed, to form the galette. (There should be a fair amount of squash and feta exposed at the center.)

Lightly whisk together the egg yolk and milk in a small dish, then brush the mixture on the dough. Bake until the crust is crisp and golden and the feta is lightly browned, 40 to 45 minutes.

Garnish with cilantro leaves. Serve hot or at room temperature, with extra harissa on the side, if desired.

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Recipe Source

Filling recipe adapted from "My Darling Lemon Thyme," by Emma Galloway (Roost Books, 2015); crust recipe adapted from "Good to the Grain," by Kim Boyce (Stewart, Tabori & Chang, 2010).

Tested by Joe Yonan.

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