RAPINI AND ROASTED GARLIC PUMPKIN GALETTE WITH ROSEMARY SPELT CRUST

Galettes thrive on imperfection—the more rustic in appearance, the better. Encased in a ragged herbed spelt pastry is a base of roasted garlic–infused pumpkin and bitter, forest green rapini. I like to serve this as a vegetarian main course for Thanksgiving, but it would work equally well as a side dish for meat-eaters at your gathering.

Serves 4 as a main, 6 as a side

1 head garlic, halved horizontally

1 cup pumpkin purée

2 teaspoons white wine vinegar

1¼ teaspoons salt, divided

ground black pepper, to taste

1 bunch rapini (broccoli rabe), tough ends removed, roughly chopped

2 teaspoons extra-virgin olive oil

½ recipe Spelt Pie Crust (see page 244)

dark or light spelt flour, for rolling

1 tablespoon fresh rosemary, dried or chopped

¼ teaspoon ground nutmeg

1 tablespoon heavy cream

Preheat oven to 400ºF. Wrap head of garlic in a tight ball of foil or parchment paper, place on a baking sheet, and roast for 45 minutes, until soft. Reserve half and save the remaining for another recipe (store leftovers covered in the refrigerator). Thoroughly mash and mix garlic with pumpkin, vinegar, 1 teaspoon salt, and pepper. Cover and refrigerate until ready to assemble (or overnight).

In a large high-sided skillet, steam rapini with a splash of water until tender and dark green. Drain any excess water, return to pot, and mix in olive oil and remaining ¼ teaspoon salt. Cool until rapini is room temperature (or cover and refrigerate overnight).

Lightly flour counter and a rolling pin. Sprinkle crust dough with rosemary and nutmeg (it will incorporate as you roll), and roll into a rough circle until ¼ inch in thickness, moving dough and adding more flour as necessary to prevent sticking. Transfer to a large-rimmed baking sheet.

Spread bottom of dough with pumpkin mixture, leaving a 2-inch border around the perimeter. Mound cooled rapini on top of pumpkin. Fold edges of galette up to encase the filling, overlapping as you form a rough circle. Brush exposed dough with cream.

Bake in a 400ºF oven for 20 minutes. Increase heat to 425ºF and bake for 15 to 20 minutes longer, until crust is golden brown and crispy. Cool for a few minutes before slicing and serving. This tastes delicious warm or at room temperature.