Rustic and beautiful, a galette is the perfect option for an elegant yet simple French meal. In the summertime, I fill mine with sweet Indiana corn, local green beans, and cherry tomatoes fresh from my garden. Of course, come September when the temperatures drop, a trip to the apple orchard is in order and an apple galette is the perfect way to showcase our bounty. But, on cold winter afternoons when the frost has covered our windows and our fire is roaring, this butternut squash galette is my absolute favorite ode to the season.
INGREDIENTS (serves six)
Pâte Brisée Dough (recipe from the Cook’s Atelier)
- 1.5 cups unbleached all-purpose flour
- 1/2 tsp fleur de sel
- 1.5 sticks cold unsalted butter, cut into small pieces
- 2 tbsp ice water, strained
- 1/2 tsp distilled white vinegar
- 1 small butternut squash, cut into 1/2″ cubes
- 8oz wild mushrooms, sliced
- 4oz chevre, plus 1oz additional
- 1 egg, plus 1 egg yolk for egg wash
- 12 leaves sage, chopped
- 2 tsp parsley
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- Fleur de sel
- Cracked black pepper
Step 1: In a large bowl, whisk together the flour and salt. Add the butter. Using your hands, gently toss to coat the butter in the flour mixture. Scoop the mixture in your hands and gently press the flour and butter between your fingertips until the mixture looks grainy, with some small pieces of butter still visible. Work quickly to ensure the butter stays cold.
Step 2: In a small bowl, whisk together the cold water and vinegar. Drizzle over the dough and use a fork to gently toss until incorporated. Continue working the dough, gently squeezing it between your fingertips until it comes together and there is no dry flour visible. It’s ready as soon as you can squish the dough in one hand and it stays together.
Step 3: Shape the dough into a disk. Wrap in plastic wrap and refrigerate for at least one hour or preferably overnight.
Step 4: Set oven to 425 degrees. In a large bowl, mix butternut squash with olive oil, half the chopped sage, and fleur de sel to taste. Spread evenly on cooking sheet and bake until roasted – approximately 20-25 minutes.
Step 5: Meanwhile, heat a large pan and dry sauté mushrooms until beginning to brown – about 5 minutes (leave mostly undisturbed to ensure proper browning). Add butter and fleur to sel to pan and continue to cook until brown – about 5 more minutes.
Step 6: In a small bowl, whisk egg yolk, 4oz chevre, remaining sage, and cracked black pepper.
Step 7: On a lightly floured surface with a floured rolling pin, roll dough into a 1/4″ thick round. Arrange on parchment-lined baking sheet. Spread the egg and chevre mixture in the center of dough, leaving a 1.5″ border. Sprinkle with butternut squash and mushrooms, followed by the remaining 1oz of chevre. Gently fold the border over the mixture, overlapping it as you go.
Step 8: In a small bowl, whisk together the egg yolk and 1 tsp water. Use a pastry brush to lightly brush the egg wash over the dough.
Step 9: Bake until the pastry is golden and the cheese is just starting to brown, 25 to 30 minutes. Let cool for 15 minutes and sprinkle with chopped parsley. Serve warm with a dusting of fleur de sel and cracked black pepper.