Kale and Butternut Wreath


It’s been a few moths since I last posted, but this has been the most special year for me. The most important thing is that I’ve learned to face my fears, and I feel stronger than ever before. I don’t want to get into too much detail because it’s our story, but I recently got divorced to my best friend, and this event triggered a sense of independence I didn’t think I had in me. Continue reading

Strangely, my ex husband and I found a balance in our divorce. We’re there for each other, and I feel incredibly lucky. I feared more the prospective of splitting up than once I was in, and learned that this is the case for so many things in life. At the moment I’m rebuilding my life, but I’m happy to be surrounded by great people, and I’m ready to face whatever will come my way.
2017 is about to end, and since this will be my last recipe for this year I thought I’d post a festive recipe. I had a few friends over last week and made this kale and butternut wreath with a warm cannellini salad. I based my version on this recipe. I always dreaded hosting a vegetarian dinner that wasn’t a fondue or a raclette (our Swiss staple winter food), but now I dare. Even if there are comments on there not being meat, I don’t care anymore. Well I hope you’ll like it.
From the bottom of my heart I wish everyone the best for the end of 2017 and the beginning of 2018!


Kale and Butternut Wreath

Recipe for 4
Prep time: 30 min
Cook time: 40 min

Ingredients:
300 g butternut
1 red onion
1 tbsp. olive oil
1 garlic clove
A few scrapes of freshly grated nutmeg
Salt and pepper
40g kale
1 x 32 cm puff pastry round (preferably always use the pure butter kind)
80 g fresh cheese (I used a local kind called ‘Büscion’, but ricotta or fresh goat cheese are just as good alternatives.)
3-4 tbsp. grated Gruyere cheese + 2 extra for dusting the crown
1 egg beaten

Recipe:
Heat oven at 220°C.
Cut the butternut into 1,5-2 cm cubes. Cut the onion in half then into chunks, and divide its layers. Crush the garlic clove with the blade of a knife. Place everything into a baking tin. Add 1 tbsp. olive oil, salt, pepper and a bit of nutmeg, and mix. Bake for 20 min, tossing mid way through the cooking process. Once ready remove form over and let the veggies cool a little (this stage can easily be made a few hours in advance).
Reduce oven heat to 200°C.
Finely chop the kale.
Place the puff pastry on a baking tray lined with oven paper. Cut it into quarters and then each quarter in half. In a round, turn the points outwards to create a star like shape. Make sure the pieces of dough slightly overlap each other.
Scatter the kale at the base of the triangles (optionally season with a little salt), and on top add the cooked butternut and onion. Sprinkle four tablespoons of the grated Gruyere and on each piece place a little of the fresh cheese (about 10g per triangle). Season with pepper. Take the points of the triangles and delicately fold them towards the inside of the wreath.
Add a few drops of water to the beaten egg, and brush the top of the pastry with it. Sprinkle with the remaining cheese. Bake for about 20 min, until golden brown.