A butternut squash galette is a savory tart that features the sweet, nutty flavor of roasted butternut squash, complemented by herbs and cheese. This rustic dish is perfect for a cozy meal or as a stunning appetizer.
Ingredients
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water (more if needed)
For the filling:
- 2 cups butternut squash, peeled and diced
- 1 cup shredded cheese (such as Gruyère, mozzarella, or feta)
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- Optional: fresh herbs for garnish
Instructions
1. In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
5. On a baking sheet, toss the diced butternut squash with olive oil, minced garlic, thyme, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until the squash is tender and lightly caramelized. Remove from the oven and let cool slightly.
6. On a floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer it to the prepared baking sheet.
7. Sprinkle the shredded cheese evenly over the center of the rolled-out dough, leaving a 2-inch border around the edges. Spoon the roasted butternut squash mixture over the cheese.
8. Fold the edges of the dough over the filling, pleating as you go to create a rustic look.
9. In a small bowl, whisk together the egg and milk. Brush the egg wash over the exposed crust.
10. Bake the galette for 25-35 minutes, or until the filling is hot and the crust is golden brown.
11. Allow the galette to cool slightly before slicing. Serve warm or at room temperature, optionally garnished with fresh herbs.
Aprile's Kitchen 