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Cinnamon Miso Delicata Galette with Whole Wheat Pastry

Cinnamon Miso Delicata Galette

This Cinnamon Miso Delicata Galette features tender slices of delicata squash packed into a nutty whole wheat pastry slathered with a rich cinnamon miso butter accented with fresh rosemary.
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Prep Time 35 minutes
Cook Time 55 minutes
Servings: 8
Course: Appetizer, Dessert
Ingredients Equipment Method Notes

Ingredients
  

Whole Wheat Pastry
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 2 tsp granulated sugar
  • ½ tsp salt
  • 8 tbsp unsalted butter cold
  • ¼ cup cold water
Cinnamon Miso Delicata Galette
  • ¼ cup unsalted butter softened
  • ½ cup light brown sugar
  • 2 tsp ground cinnamon
  • 1 tbsp white miso paste
  • 2 tbsp fresh rosemary finely chopped
  • 2 delicata squashes halved, deseeded, sliced thin
  • 2 tbsp olive oil
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp honey
  • ¼ cup roasted pecans coarsely chopped, for sprinkling
  • ¼ cup pomegranate arils for sprinkling

Equipment

  • 1 mandoline optional
  • 1 Large baking sheet optional
  • 1 pizza stone optional
  • 1 hand mixer optional

Method
 

For the Pastry
  1. Place the all-purpose and whole wheat flour in a large bowl. Add sugar and salt and whisk to combine.
    ½ cup all-purpose flour, ½ cup whole wheat flour, 2 tsp granulated sugar, ½ tsp salt
  2. Using a mandoline or a sharp knife, thinly slice the butter into the flour mixture. Toss to coat the butter pieces in the flour mixture. Add the water and stir until a shaggy dough forms.
    8 tbsp unsalted butter, ¼ cup cold water
  3. Transfer the dough to a floured surface and knead until it just comes together. Roll the dough out to a rough rectangle, then fold it like a letter. Give the pastry a quarter turn and repeat this two more times. Wrap the pastry in parchment paper and chill for one hour.
For the Galette
  1. When the pastry is in the last 15 minutes of its rest time, preheat the oven to 375°F. Place your pizza stone (if using) in the oven while it's preheating.
  2. Place the butter, brown sugar, cinnamon, miso, and rosemary in a bowl. Using a hand mixer, beat until the mixture is light and fluffy. Set aside. **
    ¼ cup unsalted butter, ½ cup light brown sugar, 2 tsp ground cinnamon, 1 tbsp white miso paste, 2 tbsp fresh rosemary
  3. Roll the pastry out into a rough circle about ⅛ of an inch thick. Coil the pastry onto the rolling and unspool it onto a piece of parchment paper.
  4. Place the miso butter in the center, and using the back of a spoon spread it into a 9" circle. Top the butter with the squash slices and fold the edges of the pastry towards the center. Brush the squash with the olive oil and sprinkle lightly with salt.
    2 delicata squashes, 2 tbsp olive oil
  5. In a small bowl, whisk to combine the egg and water. Brush the mixture all over the pastry. Transfer the the galette to the oven and slide it onto the pizza stone. If you don't have a pizza stone, transfer the galette to a large baking sheet. Bake for 55 minutes or until golden.
    1 large egg, 1 tbsp water
  6. Take the galette out of the oven and immediately brush the squash with the honey. Sprinkle the tart with the pecans, pomegranate arils, and additional fresh rosemary. Serve warm or at room temperature.
    1 tbsp honey , ¼ cup roasted pecans, ¼ cup pomegranate arils

Notes

** If you don't have a hand mixer, you can use a rubber spatula and some elbow grease instead.