Watch the Full Step-by-Step
Servings: 8
- Cast iron skillet
- Chef's knife
- Rolling Pin
- Pastry brush
INGREDIENTS
- 1 sheet puff pastry, thawed (8 ounces/225 grams)
- 1 15-ounce/425-gram can cannellini or Great Northern beans, drained and rinsed
- 2 medium sweet potatoes, peeled and finely diced
- 2 medium carrots, peeled and finely diced
- 2 cups butternut squash, diced
- 1 medium yellow onion, finely diced
- 2 cups finely shredded kale
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1½ cups low-sodium vegetable broth
- 1 cup milk
- ⅓ cup all-purpose flour
- 1 tablespoon fresh thyme leaves
- 1¼ teaspoons salt, plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon ground cinnamon
- ½ teaspoon black pepper
- ¼ teaspoon ground turmeric
- 1 large egg, beaten
- 1 –2 fresh rosemary sprigs
INSTRUCTIONS
- Heat the oven to 400°F/200°C.
- Melt the butter in a large ovenproof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add the sweet potatoes, carrots, and squash. Cook, stirring occasionally, until slightly softened, 3 to 4 minutes.
- Add the olive oil, thyme, garlic powder, cinnamon, turmeric, pepper, and salt. Sprinkle in the flour and stir until the vegetables are evenly coated.
- Gradually whisk in the broth and milk. Bring to a gentle simmer, cover, and cook until the vegetables are tender and the sauce has thickened, 12 to 15 minutes.
- Stir in the beans and kale. Taste and adjust the seasoning. Remove from the heat.
- Lightly roll the puff pastry on a floured surface until large enough to cover the skillet. Drape it over the filling, pressing the edges gently against the rim. Set the rosemary sprigs on top.
- Brush the pastry with the beaten egg. Cut several small vents in the top.
- Bake until the pastry is puffed and deeply golden and the filling is bubbling, 25 to 30 minutes. Let stand for 10 minutes before serving.
- Refrigerate leftovers for up to 4 days. Reheat in a 350°F/175°C oven until hot throughout, 5 to 10 minutes.