For the crust:
1 ¼ cups whole wheat flour, plus more for dusting
¼ teaspoon salt
1 stick cold, unsalted butter (8 tablespoons), cut into cubes
¼ cup sour cream
2 teaspoons fresh lemon juice
¼ cup plus 2 teaspoons ice cold water
1 egg beaten with 1 teaspoon water, for brushing dough
For the miso creamed kale:
2 tablespoons butter
1 large shallot, thinly sliced
2 cloves garlic, thinly sliced
1 bunch lacinato kale, stems removed, roughly chopped (4-6 cups packed)
1 tablespoon low sodium soy sauce
¼ cup white wine
½ cup heavy cream
1 tablespoon white miso
For the squash:
2 tablespoons unsalted butter
1 tablespoon honey
1 delicata squash (1 ¼ pounds), sliced into ½ inch thick rounds, seeds removed
salt and pepper
1 tablespoon thyme leaves
crumble feta cheese, to garnish
torn mint leaves, to garnish
Make the crust: Place the whole wheat flour and in a food processor and pulse a few times. Add the butter cubes and pulse 4-6 times, or until the mixture resembles coarse crumbs. In a separate bowl, mix together the sour cream, lemon juice, and water. Add the wet ingredients to the flour mixture, and stir together with a wooden spoon, until fully combined, being careful not to overwork the dough. Use your hands to form the dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.
Make the creamed kale: Melt 2 tablespoons of the butter in a large saucepan over medium heat. Add the shallot and garlic, and allow them to sweat over low heat 3-4 minutes, making sure they don’t brown. Add the kale and continue to cook until wilted, about 4 minutes. You may not be able to fit all the kale in the pan at once. Just add more as the kale in the pan wilts down. Increase the heat to medium high and add the wine. Cook until it is just evaporated, about 1 minute. Add the cream, miso, and soy sauce, stirring until just incorporated. Reduce heat to medium and cook until the sauce reduces slightly and coats the kale nicely, about 2 minutes. Season to taste and set aside.
Make the squash: Preheat the oven to 450 degrees F. Melt the butter and honey in a small saucepan over medium heat. Place the squash rings in a single layer on a baking sheet and brush with the butter mixture on both sides. Season both sides with salt and pepper. Roast until the squash browns on the bottom, about 15 minutes. Remove from the oven, sprinkle with thyme leaves, and set aside.
Reduce the oven temperature to 400 degrees F. Place the galette dough on a piece of parchment over a work surface. Dust with flour. Use a rolling pin to roll the dough 1/8 inch thick, into a circular shape. Spread the creamed kale over the dough, leaving a 2 inch border. Top with the squash rings, and fold the sides up over the filling. Brush the sides of the dough with the egg wash. This will help the crust achieve a golden brown color when it bakes. Transfer the galette and parchment paper to a pizza stone or baking sheet. Bake for 35-40 minutes, or until the crust is golden brown. Top with feta cheese and mint.