Butternut Squash Galette
We are in the middle of a baking series at Foodies and last week we made a fruit galette. It was an unfamiliar term to the majority. A galette is a flat cake made of a flaky pastry dough or a yeast dough. I consider it to be a rustic presentation as you bake the galette flat on a pizza stone or baking sheet with the perimeter folded over the filling. It is a great way to use up dough and/or fruit as you can make the galette large for several servings or you can fashion individual ones. And, my kind of recipe. The combinations are endless. Blueberries. Raspberries. Mango. Strawberries. Kiwi. Peaches. Nectarines. Blackberries. Cherries. Hmmm. What am I missing? Goat cheese, leeks and butternut squash. Yes, that’s the ticket!
It was a nice surprise when I was searching for a Gourmet recipe to include in gourmet, unbound for the February challenge and I came across this savory galette. And, it’s a double whammy today. It’s also Magazine Monday at Cream Puffs in Venice so this counts for that as well. Two blog challenges. Hip Hip Hooray!
While sage isn’t one of my favorite herbs, it is one of those go together pairings with the butternut squash so I made the recipe with the listed ingredients although I would probably substitute oregano or thyme another day.
This was an extraordinary surprise. Even with the sage, I thought it was delightful. This would be a great brunch dish with a salad. My original intention was to serve it with thinly grilled pork chops glazed in lemon but since I made this at 7 am…. I had it for breakfast with coffee!
BUTTERNUT SQUASH GALETTE From Gourmet Magazine February 2009
1 1/4 cups all purpose flour
1 stick cold unsalted butter, cut into 1/2 inch cubes
1 tbsp chopped sage leaves
1/2 tsp sea salt
4 tbsp ice cold water
1 egg, lightly beaten
2 lb butternut squash, peeled, seeded and cut into 2 x 1/4 inch slices
1/2 tsp sea salt
3 tbsp olive oil, divided
2 leeks (white and light green parts only), thinly sliced crosswise
6 ounces soft mild goat cheese, crumbled
Dough: Pulse flour, butter, sage and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. Do not overwork dough or pastry will be tough. Gently press dough into a 5 inch disk and chill, wrapped in plastic warp, until firm, at least 1 hour.
Preheat oven to 500 with rack in the middle.
Toss squash with sea salt and 1 tbsp oil and arrange in 1 layer in a shallow baking pan or cookie sheet. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375.
Meanwhile, wash leeks, then cook in remaining 2 tbsp oil with a pinch of salt in a skillet over medium heat, stirring occasionally, until tender, 10 to 15 minutes. Transfer to a bowl to cool slightly. (This is where I deviated a bit. I didn’t combine the squash with the leeks and goat cheese as suggested. I instead layered the squash on the galette and then tossed the leeks and goat cheese and sprinkled it over the top.)
Roll out dough into a 13 inch round on a lightly floured surface. Transfer to a baking sheet or pizza stone. Arrange filling in an even layer in center of dough, leaving a 2 to 3 inch border. Fold dough in on itself to cover outer rim of filling, pleating dough if necessary.
Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.
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I love rustic tarts, and I love butternut squash! I actually think that this sounds like wonderful breakfast food, although with those prok chops it would have been good too, I’m sure. But my favorite omelet ever is stuffed with goat cheese and butternut so this sound like the best way to start the day!
Wow! I love the colour on that. I’d love to have that for dinner!
[...] Dawn from Doable and Delicious made Butternut Squash Galette from the February 2009 issue of Gourmet. [...]
[...] Dawn from Doable and Delicious made Butternut Squash Galette from the February 2009 issue of Gourmet. [...]