Butternut squash galette with roasted garlic and thyme [Vegetarian, Gluten-Free]
A galette is sort of like a pizza -- a pastry crust is piled up with flavorful roasted vegetables (or fruits) and baked until golden brown. It's a great rustic country dish, and is really easy to put together.
That said, I have not yet learned the trick for folding a galette crust so it looks beautiful and pleated, but I'll get the knack of it one of these days. A few tricks to try are first, cutting the rough edges off of your rolled out dough so that it has clean edges; second, folding in one direction all the way around so the folds overlap evenly; and third, go slowly and gently so that you don't tear your crust.
I changed this recipe to be gluten-free with just a simple substitution. I used multi-blend gluten-free flour from Authentic Foods instead of all-purpose flour, and brown rice flour instead of the semolina flour. It worked out perfectly with a cup-for-cup substitution. The only trick is to have more patience with the dough, which is more likely to tear. Roll it out slowly and gently, and when you're folding the edges over, use the parchment paper it is sitting on to help roll the edges up and over so they don't tear.
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A lot of good cooks find making pastry a daunting proposition, but this galette is very forgiving. The rustic appearance is part of the charm of a galette so you don't have to worry about how the pastry looks. This delicious savoury pie was a perfect addition to the big Thanksgiving meal. I made this ahead of time in a few steps and then we just put it in the oven to melt the cheese. I should have turned the broiler on for a few minutes to get the top nice and brown, but it was one of those things that just didn't happen in the last minute work to get everything on the table.
I roasted the squash and the garlic first thing in the morning of the party, then later in the afternoon I baked the galette minus the cheese. Then about ten minutes before we were ready to eat, we put topped the galette with cheese and popped it in the oven to reheat. My son, the cheesemonger, turned his nose up at the fontina I had, and decided to top the galette with old cheddar instead. If you wanted to bake the entire thing, including the cheese earlier, you could serve it at room temperature as well.
I really enjoyed this galette with the sweetness of the squash paired with the roasted garlic, enveloped in pastry. I served it as a side dish for nine people, but you could always make it as a main course for four people with a green salad on the side. You have to allow a fair amount of time to get all of the components together, but it wasn't a difficult recipe at all.
This recipe is inspired by Food52.
Butternut Squash and Roasted Garlic Galette
3/4 cups all-purpose flour (use multi-blend gluten-free flour for GF version)
1/4 cup semolina flour (use brown rice flour for GF version)
1/2 teaspoon kosher salt
6 tablespoons chilled unsalted butter, cut into small pieces
2 to 4 tablespoons ice water
1 butternut squash
2 tablespoons olive oil
2 teaspoons fresh thyme leaves, chopped
1 clove garlic, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
10 cloves, garlic whole and unpeeled
1/2 cup fresh ricotta
1 cup grated fontina
2 tablespoons grated parmesan
To make the dough:
1. Put the flour, semolina, and salt in the bowl of a food processor. Pulse to combine.
2. Add the butter and pulse to form a mixture that looks like small peas.
3. Add the ice water, 1 tablespoon at a time, until the dough sticks together (to test, remove the top and gather the dough in your fingers. If it sticks together without crumbling, it's ready).
4. Transfer to a lightly floured board and shape the dough into a disk. Wrap tightly in plastic and refrigerate for at least 30 minutes and up to 24 hours.
To make the filling:
1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
2. Cut the squash into two pieces to separate the rounder part from the narrower section. Peel the entire squash, cut both parts in half and remove any seeds. Cut all four pieces into 1/4-inch-thick slices.
3. Put in a large bowl and add the olive oil, chopped garlic and thyme. Toss to coat evenly.
4. Spread out on one of the prepared baking sheets. Set the bowl aside. Sprinkle the squash with the salt and pepper. Put the garlic on the baking sheet and bake until the squash and garlic are tender, about 25-30 minutes. Let cool.
5. While the squash is cooling, remove the dough from the refrigerator and roll it out into a large circle about 1/4-inch thick. Transfer to parchment paper-lined baking sheet and refrigerate until ready to use.
6. When the garlic is cool enough to handle, peel and put in the reserved bowl. Mash with the back of a wooden spoon until smooth. Stir in the ricotta.
To make the galette:
1. Remove the pastry from the fridge and spread the garlic-cheese mixture over the top, leaving a 1-inch border.
2. Spread the squash over the garlic-cheese mixture.
3. Fold the edges toward the center of the galette.
4. Sprinkle the fontina over the center of the galette.
5. Sprinkle the edges of the crust with the parmesan and bake until the crust is crisp and golden brown, about 25-30 minutes.
6. Let cool slightly before slicing and serving.