Curried Potato and Squash Galette with Sweet Chickpea and Apple Chutney
Recipe and photo by Tami Ganeles Weiser
Prep Time: 45 minutes Cook Time: 35 minutes
A vegan and allergy-friendly entree for Rosh Hashanah. The sweet-spicy chutney is a nice contrast to the hearty vegetables.
2 large russet potatoes (about 1¼ pounds)
2 large sweet potatoes (about 1¼ pounds)
½ butternut squash, peeled (about 2 pounds)
4 to 5 thick parsnips, peeled (1 one-pound bag)
3 tablespoons olive oil, divided
2 shallots, peeled and finely minced
2 teaspoons kosher salt
2 tablespoons olive oil
½ small sweet onion, diced
1 teaspoon turmeric
1 cup cooked chickpeas, canned or homemade, drained
½ teaspoon tamarind paste
1 1/2 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons agave nectar
3 fresh Granny Smith apples or Asian pears (apple pears)
- Preheat the oven to 375°F. Set a deep, ovenproof 12- to 14-inch skillet, preferably cast-iron, over low heat. Prepare a baking sheet with several layers of paper towels.
- Cut the russet and sweet potatoes into 1- to 2-inch cylinders from the center of the potato and place in separate bowls, each filled with very cold water. Cut the butternut squash and parsnips into the same size cylinders. Slice them crosswise on a mandoline (or with a knife) into ⅛-inch rounds (slice the russet potatoes last so they do not discolor). Drain the russet and sweet potatoes and dry on the prepared baking sheet, between the layers of paper towels.
- Increase the heat under the pan to high and add 2 tablespoons of the oil. Arrange the russet potatoes in a circular, fan pattern in the pan. Make sure the edges overlap. Sprinkle with 1 teaspoon of the salt and ½ teaspoon of the garam masala. Arrange the butternut squash slices in a circle on top of the potatoes, so that they, too, make a fan pattern but in the opposite direction and sprinkle with 1/2 teaspoon salt. Add another fanned ring of thin parsnip slices, in the other direction. The bottom will gently bake and crisp while you finish.
- Reduce the heat to a low. Sprinkle the remaining garam masala, the shallots and ½ teaspoon salt on top of the parsnip slices. Then, Arrange the sweet potato slices on the top, sprinkle with the remaining salt, and drizzle the remaining olive oil on top.
- Spray the bottom of a small, heavy saucepan (one that will fit inside the skillet you are using) and rub with olive oil to coat thoroughly. Spray the top of the filling with nonstick olive oil spray. Place a sheet of parchment paper on top of the sweet potatoes and then place the saucepan on top of it, bottom down. Place the ested pans in the oven and bake for 15 minutes. Remove the pan and parchment paper carefully, and bake 10 to 15 minutes longer, until the top is a deep brown and when you insert a sharp knife it goes through with no resistance at all. Serve hot.
- Make the chutney: While the tart is baking, heat the oil in a saucepan set over high heat. When the oil shimmers, add the onions and cook for 3 to 5 minutes, until the edges are brown and the onions are translucent. Add the turmeric and garam masala, stir to coat, and toast for about 30 seconds. Add the tamarind paste, agave, salt, and pepper and cook, stirring occasionally, for 1 minute.
- Remove from the heat. Add the chickpeas and stir. Let stand until cool enough to touch. Transfer to a container, cover, and refrigerate. Just before serving, peel the Asian pears and cut into ½-inch dice (or if you are using apples, leave the peel on). Stir into the mixture.
- To serve: for each person, cut a 3- to 4-inch slice of the potato tart, as you would a pie. Serve with the chutney on the side. If you have nonvegans at your table, try The Weiser Kitchen’s yogurt dips:
- If you use a smaller pan, it will need to cook longer with the pan on top in order to cook through—a 10-inch pan should need another 5 minutes.
- This dish can also be made in individual cast-iron skillets, with the curry and plenty of chopped cilantro in the center, for a great presentation. If you choose this option, be sure to cut the cooking time.
- This dish pairs well with a plain green vegetable like green beans.