Kale & Butternut Squash Galette

Ingredients:

1 sheet puff pastry, defrosted

2 cups peeled & diced Consalo Family Farms butternut squash

3 tablespoons olive oil, divided

1 cloves garlic, minced

¼ teaspoon red pepper flakes

1 bunch Consalo Family Farms kale, ribs removed & chopped

1 small red onion, thinly sliced

1 tablespoons balsamic vinegar

1 cup shredded Gruyère cheese

1 egg, with a teaspoon of water

Salt and freshly ground black pepper

Instructions:

1. Preheat oven to 375 degrees.

2. Toss diced squash with 1 tablespoon olive oil.

3. Bake in pan 15 minutes or until tender.

4. In large skillet on medium sauté garlic and red pepper flakes in 1 tablespoon olive oil for about 1 minute.

5. Add kale and cook until wilted. Remove kale set aside.

6. In same pan add last tablespoon olive oil and red onion.

7. Season with salt and pepper to taste and cook until slightly browned and tender.

8. Add balsamic vinegar to glaze.

9. Roll puff pastry dough into a large circle onto parchment-lined baking sheet.

10. Divide toppings between crusts, layering cheese, then squash, kale and onions, leaving a 1-inch border around the edge.

11. Fold the borders over to the toppings.

12. Brush puff pastry with beaten egg and sprinkle lightly with salt.

13. Bake 18-20 minutes or until crusts are browned.

14. Serve warm.