cheesy squash and kimchi galette

an unlikely pairing that really works

i’m not the first, and will not be the last, to be spreading the gospel of how great kimchi and cheese go together. there are countless recipes around the internet showcasing this pairing between two slices of toasted bread, in large pans full of macaroni, and in bowls of noodles.

i’ve had this combination in all the above named ways and more, and one of my favorites pairs kimchi, cheese, and squash; the sweetness and texture of the squash balanced the funky, spicy kimchi and creamy, mild cheese. since i had some leftover tart dough in the freezer, i decided to take this flavor combination into a new direction and pair cream cheese, sharp cheddar, acorn squash, and some over-fermented kimchi (simply because that’s what i had in the fridge) into this beautiful, layered, sesame crusted tart. if you’re more of a visual person, i’ve also made a reel for the recipe which you can watch here.

---

400 grams acorn squash (substitutions: peeled butternut squash)

2 tbsp kimchi (i used an over-fermented, sour kimchi; my favorite kimchi recipe)

80 grams cream cheese

2 tbsp shredded sharp cheddar cheese (substitutions: gruyere, scamorza, low-moisture mozz)

1 tart dough (half of the dough made in this recipe, or 1 sheet of store bought puff pastry)

1 egg white

1 teaspoon raw sesame seeds

1 tablespoon minced chives (substitution: thinly sliced scallion)

flaky salt

1. preheat oven to 350F/175C. halve the squash from the stem through the root end. use a spoon to remove the seeds (you can rinse and save these for another use if desired), then place it cut side down and slice thinly widthwise (perpendicular to the stem and root ends).

2. drain kimchi and press out as much liquid as you can. set the liquid aside then finely chop the kimchi.

3. add cream cheese, cheddar, and kimchi to a bowl and mix to combine.

4. roll out the dough onto a sheet of parchment paper, using a sprinkle of flour here and there as needed, until approximately 1/8 inch thick. fold the edges of the dough in on itself to create a pretty edge to the galette; you can optionally use a knife to cut the rough edges off the dough before folding it into a galette.

5. spread the cream cheese mixture over the crust as evenly as you can, then layer the squash pieces over the top. brush the crust with the egg white and then sprinkle the crust with the sesame seeds.

6. bake for about 35 - 45 minutes, or until the squash is cooked through (there should be very little resistance if poked with a knife) and the dough is golden brown and crisp around the edges. let cool for at least 20 minutes, then brush the squash with the leftover kimchi juice and a bit of vegetable oil. sprinkle with flaky salt and minced chives, if desired. slice and serve.