Roasted Butternut Squash Galette Recipe
When you feel like improvising, consider making a galette. It doesn't have to look perfect, and it's basically a combination of dough and filling. It's easy to modify, easy to adapt.
I prepared a flaky, buttery dough and roasted a butternut squash. Then I created a large disk, placed the flavorful butternut squash filling in the center and made the free-form tart.
Cooking doesn't have to look perfect. The more rustic this savory tart appears, the better; starting everything from scratch only adds to the charm of the homemade meal. Plus, it's not very labor-intensive and I find rolling the dough very de-stressing. So if you want to free your mind in the evening, just do as I do and mix up some dough!
Yields: 6 servings1 butternut squash
3 tablespoons olive oil, as needed
2 cloves garlic, finely minced
2 shallots, finely chopped
4 ounces cream cheese
2 tablespoons green onions, chopped
1 tablespoon maple syrup
½ teaspoon black pepper
1¼ cups all-purpose flour
1 tablespoon sea salt (or regular salt)
½ teaspoon black pepper, freshly cracked
8 tablespoons unsalted butter (cold), diced
Roasting the butternut squash:
Preheat the oven to 400°F. Peel and dice the butternut squash into 1½" cubes. In a bowl, toss the diced butternut squash in 1 tablespoon maple syrup, garlic, salt, pepper and 2 tablespoons olive oil.
Brush a baking sheet with olive oil. Place the butternut squash pieces without crowding them. Roast for 30 minutes, until golden and softened. Drizzle with 1 tablespoon maple syrup. Let cool.
Making butternut squash filling:
In a saucepan, heat the oil. Add the shallots and cook over medium-low heat, stirring occasionally, for about 6-7 minutes, until they're softened and lightly golden. Add the garlic and green onions and cook for 2 minutes until fragrant. Let sit for 1 minute. Stir well and cook for 2-3 minutes, add 3-4 cubes of roasted butternut squash. Season with salt and pepper. Smash the butternut squash with the back of a spoon. A dd the cream cheese. Mix until well distributed. Adjust seasoning, if necessary.
For the galette pastry:
Meanwhile, preheat the oven to 375°F.
In the bowl of a food processor, combine the flour and 1 teaspoon sea salt in a small bowl and place in the freezer for 30 minutes. Add the cold butter, 1 egg and 1 tablespoon ice water. Combine until the mixture becomes a thick dough. Add up to 2 additional tablespoons ice water, if needed. Make sure not to over-mix it.
Dust a flat surface with a little of flour. Place the dough and roll it out into a large disk, about ¼"-thick. Transfer to baking pans lined with parchment paper. Place in the freezer for about 15 minutes.
Cut the remaining cubes of roasted butternut squash into slices.
Place the mashed mixture of butternut squash in the center of the dough. Using a flat spatula, even out the mixture, forming a 6"-diameter disk in the center. Cover with butternut squash slices. Fold the dough on each side of the tart creating a "free-form" blossom galette.
Chill in the freezer for about 15 minutes prior to baking.
Bake for 15 minutes at 375°F, then lower the temperature to 350°F and cook for another 50 minutes until golden. If the crust isn't browned enough, you can change the oven setting and broil for 2-3 more minutes.
Allow to cool for about 15 minutes.
To ensure the galette doesn't fall apart while baking, I recommend placing the dough in the freezer for at least 15 minutes prior to folding it.
You could replace the butternut squash with pumpkin, acorn squash, sweet potatoes or your favorite vegetable that is in season.Published By: on February 3, 2014.