This galette is delicious right out of the oven but just as good at room temperature. It’s unfussy enough to make on a weeknight but definitely holds its own at the Thanksgiving table. Plus, there’s a lot of room for improvisation because the crust is so versatile. Only have acorn squash? No problem. Want to use feta instead of goat cheese? Please do! Feel like adding greens? Love it. Feel free to make it your own using what you have on hand. Pair with Mas de Restanques Gigondas from the Southern Rhône Valley.
Makes: 1 Galette
1 small butternut squash
3 large garlic cloves
Kosher salt cracked black pepper
1 stick of very cold butter
2 teaspoons kosher salt
2 cups flour (plus more for rolling out dough)
6-8 tablespoons very cold water
1 6oz package of goat cheese with herbs
1 egg, beaten
Preheat oven to 400 agrees. Peel, deseed, and thinly slice 1 small butternut square. Toss squash and whole garlic cloves with olive oil, salt, and pepper and roast on a baking sheet for 30-40 minutes or until completely tender. While squash is in the oven, combine flour, salt, and butter in food processor and pulse until butter is in small bits the size of peas. Continue to pulse and add water a tablespoon at a time. Pulse until dough forms. Turn dough out onto a floured surface. Kneed and form into a disk. Wrap in plastic and let chill for at least 20 minutes. When squash is done roasting, remove from the oven and allow to cool about 10 minutes. Lower oven temp to 375 degrees. When squash has cooled remove dough from fridge and plastic wrap. Roll dough out into a large circle and place on a parchment lined baking sheet. Crumble goat cheese over the center of dough. Chop roasted garlic and scatter over cheese. Then layer the squash on top. Fold sides of dough in and over the squash then brushed the top with egg. Bake for 30-40 minutes or until golden brown. Allow to cool about 5 minutes. Slice and serve.
Lee Kalpakis is a recipe developer living in Brooklyn, New York. She grew up in her family’s restaurant in the Hudson Valley and has since worked as a cook, host, producer, and writer in the food media world. She loves natural wine, summer produce, and rock and roll music.