Butternut Squash Galette with Gruyère

Name: Butternut Squash Galette with Gruyère
Yield: Serves 6
Ingredients: 1 1/4 cups (6 1/4 ounces), all-purpose flour; 1/2 cup (2 3/4 ounces) whole-wheat, flour; 1 tablespoon, sugar; 3/4 teaspoon, salt; 10 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled; 7 tablespoons, ice water; 1 teaspoon, white vinegar; 6 ounces, baby spinach; 1 1/4 pounds, butternut squash, peeled and cut into 1/2-inch cubes; 5 teaspoons, olive oil; 1 , red onion, sliced thin; 1/2 teaspoon, minced fresh oregano; 3 ounces gruyère, cheese, shredded (3/4 cup); 2 tablespoons, crème fraîche; 1 teaspoon, sherry vinegar; , Salt and pepper; 1 , large egg, lightly beaten; , kosher salt; 2 tablespoons, minced fresh parsley

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By Andrew Janjigian

Appears in Cook's Illustrated January/February 2012

SERVES6

TIME2¼ hours, plus 1½ hours resting

WHY THIS RECIPE WORKS

To elevate our tart to entrée status, we wanted a crust that was delicate, sturdy, and flavorful, with a filling to match. To increase the flavor of the crust and keep it tender, we swapped out part of the white flour for nutty whole wheat,...

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