The Pioneer Woman Tasty Kitchen
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Halloumi Crusted Delicata Squash Galette

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Level: Easy

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Description

This show-stopping Halloumi Crusted Delicata Squash Galette is packed with halloumi, caramelized onions, and roasted squash. It’s the perfect vegetarian dish to serve this holiday season!

Ingredients

  • FOR THE CRUST:
  • 2 cups Flour
  • ½ cups Whole Wheat Flour
  • ½ cups Grated Halloumi
  • ½ teaspoons Salt
  • ¾ cups Cold Butter, Cut Into Cubes
  • 1  Egg
  • ¼ cups Cold Water
  • 1 Tablespoon Apple Cider Vinegar
  • FOR THE FILLING:
  • 3 Tablespoons Olive Oil, Divided
  • 2  Delicata Squashes, Halved, Seeds Removed, Cut Into ½-inch Slices
  • 1  Large Onion, Thinly Sliced
  • 6 ounces, weight Halloumi, Cut Into 1/4-inch Cubes
  • 2 Tablespoons Honey
  • ¼ teaspoons Cayenne Pepper
  • Salt And Pepper, to taste
  • FOR THE TOPPING:
  • 1  Egg Yolk, Whisked With 2 Teaspoons Water, For Egg Wash
  • ½ cups Pine Nuts
  • ¼ cups Grated Halloumi
  • 1 teaspoon Dried Mint
  • ¼ cups Pomegranate Arils (for Garnish)

Preparation

For the crust:
Add flours, halloumi, salt, and butter to mixing bowl. Mix 10 seconds on speed 6.

Add egg, water, and vinegar. Mix 5 seconds on speed 5. Remove dough from mixing bowl and form into a disc. Wrap dough with plastic wrap and refrigerate for 15 minutes. Meanwhile, prepare filling.

For the filling:
Preheat oven to 400ºF.

Arrange delicata squash slices on a large baking sheet. Drizzle with 2 tablespoons olive oil and salt. Roast for 30 minutes.

While squash is roasting, heat remaining 1 tablespoon olive oil in a skillet over low heat. Add onion slices and cook until caramelized, stirring occasionally. This should take about 25 minutes.

Once squash is roasted and onions are caramelized, add to a large bowl. Gently mix in halloumi, honey, cayenne, salt, and pepper.

Remove dough from fridge. Roll dough on a floured surface, into a circular shape about ¼-inch thick (this doesn’t have to be perfect, galettes have a rustic shape).

Place dough on parchment-lined baking sheet. Add filling in the center, leaving a 2-inch border of crust. Once all of the filling is added into the center, fold crust over the top of the filling.

Brush crust with egg wash. Sprinkle with pine nuts, grated halloumi, and dried mint.

Bake galette until crust is golden, about 40–50 minutes. Removed from oven and let cool slightly. Sprinkle with pomegranate arils before serving.

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