Butternut Squash, Broccoli and Feta Galette

This recipe is from Helen Goh, except I substituted the crust with one containing some whole wheat flour.  The steps may seem daunting, but once the vegetables are roasted, there isn't much else to do other than rolling out the crust and piling everything onto it.  You will have enough time to prep the onions and broccoli while the butternut pieces are roasting.

Time: 2 1/2 hrs, including 40 minutes for baking.

Crust:

1 1/4 cups (6 1/4 ounces) all-purpose flour
1/2 cup (2 3/4 ounces) whole-wheat flour
1 tbsp sugar
3/4 tsp salt
10 tbsp unsalted butter, cut into 1/2-inch pieces and chilled
6 - 7 tbsp ice water

1 tsp white vinegar

Filling:

1 medium butternut squash (approx 2 lbs or 900g)
5 tbsp extra virgin olive oil
1 1/4 tsp salt 
2 sprigs rosemary leaves, roughly chopped
3/4 tsp chili flakes
1 large red onion, cut into 12 wedges, or equivalent amount of halved shallots
1 tsp brown sugar
1 tbsp sherry or balsamic vinegar
1 tsp black pepper
8 oz (200g) broccoli or romanesco florets
1 oz (30g) roasted hazelnuts or almonds
1 oz (30g) grated parmesan
1 tbsp flour
5 oz (150g) feta cheese

1 egg, beaten with 1 tsp water for glazing

Make dough for crust: 

Pulse flours, sugar, and salt in food processor until combined, 2 to 3 pulses. Add butter and pulse until butter is cut into pea-sized pieces, about 10 pulses. Sprinkle 6 tbsp water and vinegar over mixture. Pulse a few times until shaggy mass forms with some dry flour remaining, adding one more tbsp water if necessary (do not overwork). Transfer mixture to center of large sheet of plastic wrap, press gently into 4-inch disk and wrap tightly. Refrigerate for at least 45 minutes or overnight.

Make filling while dough is resting:

1. Preheat the oven to 400F (375F convection). Peel, quarter and de-seed the pumpkin, then cut into 3/4 inch slices. Place in a bowl, add 3 tbsp of olive oil, 1/2 tsp salt, the rosemary and 3/4 tsp chili flakes and toss to combine. Spread out in one layer on a large baking tray and bake for 20 minutes.

2. Using the same bowl, combine the red onion, 1 tbsp oil,1 tsp brown sugar, 1 tbsp vinegar, 1/4 tsp salt and 1/2 tsp pepper together.

3. When the pumpkin has had 20 minutes in the oven, add the onion mixture to the same tray and continue to roast. After 5 minutes, toss the romanesco (or broccoli), 1 tbsp oil, 1/2 tsp salt and 1/2 tsp black pepper together and add to the tray of roasting vegetables.  Roast for 12 - 15 minutes, stirring after 8 minutes. Remove from oven and set aside to cool, but leave the oven on  at 400F (375F convection).

4. Finely chop half of the hazelnuts and halve the rest, and combine with the grated parmesan and flour in a small bowl and set aside.

5. Line a 13x18 baking tray with parchment paper. Remove the dough from the fridge and roll it out on a lightly floured bench into a 16-inch circle. Use the rolling pin to carefully roll up the pastry and transfer to the parchment-lined tray. The edge will spill over the rim, and that’s ok. Sprinkle the nut and parmesan mixture into the center of the circle, leaving a border about 2-inch wide all around.

6. Spread the cooled vegetables over the top of the pastry and crumble the feta cheese all over. Carefully fold the pastry border over the vegetables, leaving the center exposed, roughly pleating the pastry as you go. Brush the pastry all over with the beaten egg, then bake for about 40 minutes or until the galette is golden brown.

Allow the galette to stand for 5 minutes, then cut into wedges and serve