Apple and Rutabaga Galette
This is a dish that requires a little bit of baking skill in the kitchen, but it's also forgiving. It's a good test of your knife skills.
Recipe by Rachael Narins
Yields one 10-inch free form tart
Vegan, parve, has nuts and gluten
1 cup toasted walnuts
1 cup rye flour
1/2 cup all-purpose flour
Salt and pepper to taste
1/4 cup olive oil
2 T water (you may need more or less, depending on the dough)
1 large rutabaga
1 large apple (I used a Fuji)
2 small shallots, peeled and trimmed
1 tablespoon cornstarch
1 T King Arthur Boiled Apple Cider Syrup (optional)
1 T whole grain mustard
2 tsp minced herbs: rosemary, marjoram and/or thyme
2 large leaves of kale, ribs removed, leaves shredded
Additional olive oil for baking
METHOD In a food processor pulse the walnuts a few times. Scrape down the sides then add the flours, a 1/2 teaspoon of kosher salt and a large pinch of ground pepper. Pulse to combine. You want this to have a lot of texture, so don't over process. Add the olive oil. Pulse to combine a few more times. The dough should come together into a ball but not be wet. It's even okay if it's kind of crumbly. If it hasn't come together at all, add small amounts of cold water until it does but don't let it get sticky. Shape the dough into a round, flat disk, wrap and chill in the refrigerator for at least an hour and up to 12.
When ready to bake, preheat your oven to 350F. Cut a piece of parchment paper to the size of a baking sheet and set that aside.
Peel and chop the rutabaga and apple into large chunks and place in a bowl. Slice the shallots into large rings, add to the bowl with the cornstarch. Stir to coat then add the remaining filling ingredients except the kale. (The kale goes on later.) Set aside while you roll out the crust.
On a piece of parchment paper, roll the dough out to a circle with an even 1/8 inch thickness. If it crumbles, don't worry, just patch it up. This is forgiving.
Carefully shift the parchment to the baking sheet. Pile the apple-rutabaga mixture in to the center of the dough and leave a 1 1/2 inch of space of border so you can fold the crust up.
Bring the edges of the dough up and over the filling, overlapping and making it as tidy or rustic as you like. (The picture here helps if you need more guidance.)
Brush the dough with some olive oil.
Scatter the shredded kale on top then pop the whole thing onto the middle rack of your oven for 20 minutes. Rotate and then keep cooking for 20 more minutes or until the rutabaga is soft when pierced with a knife.
Let cool before serving.