Designsponge Part 1 :: Butternut Squash + Pomegranate Galette

Over the holidays everyone congregates in the kitchen. Bringing food and family together is what we do best at Sunday Suppers. When Designsponge asked us to put together a few treats for the holidays, we were more than thrilled to oblige. We wanted to share recipes that were laid-back and inviting, but delicious and gourmet nonetheless. We chose a savory galette filled with hearty veggies and a crisp pop of sweet, and a yummy olive oil cake with citrus compote. Both recipes are simple and beautiful. We found that the more pomegranate seeds you add to the galette the better—the little bursts of freshness are a wonderful complement to the warm roasted vegetables. Also, don’t skimp on the olive oil drizzle—the moisture is key. Scroll down for photos and recipe instructions for the We'll be posting the cake soon. Check out the full post on designsponge too. Enjoy and happy holidays !








All Styling + Photography by Karen Mordechai
Styling & Kitchen Assistant: Lizzy Sall

Butternut Squash + Pomegranate Galette
Makes two 12 inch galettes or one large

Savory Pie Dough :
3 cup all-purpose flour
1 teaspoon salt
20 twist of a pepper mill
2 sticks cold butter cut in cubes
1/4 cup ice-cold water
½ butternut squash – halved and deseeded, and sliced
½ red onion sliced with root end still intact
3 tbsp butter
2 tbsp chopped sage
Handful of pomegranate seeds
4 tbsp chopped toasted walnuts
Salt
Fresh pepper
Good quality extra virgin olive oil

Measure out flour, salt and pepper into a food processor. Mix well. Add the butter and pulse till butter resembles small pea size pieces. Add water while pulsing processor. Stop once the dough becomes a ball. Lay out a piece of clear wrap, lay the dough on it, flatten to a thick disk (or two) while wrapping. Allow to rest for at least ½ hour. (Dough Recipe by Camille Becerra )
Preheat oven to 400 degrees.

Slice the squash and cut the onion into equal width wedges—about ½ inch thick. Mix with butter, sage, salt and pepper and toss.
Roll out dough on lightly floured surface into 12 inch round and transfer to baking sheet. With each wedge beginning at center of the dough, fan squash and onions into pinwheel shape, overlapping and covering entire center of the round—leaving a few inch border. If you are making a large galette, you can form an outer row of veggies. Gently fold remaining dough over the edge of the filling, forming a freeform tart crust. Beat egg with a splash of water and brush over the crust. Bake for 50 to 55 minutes or until crust is golden brown and squash pierces easily with a fork.

While tart cools, sprinkle toasted walnuts and pomegranate seeds over top.

When ready to serve drizzle generously with very good extra virgin olive oil. Crack fresh black pepper and sprinkle coarse sea salt.