This time of year it seems like butternut squash is everywhere – in soups and salads and even ravioli. And I am 100% okay with that. A favorite butternut squash dish of mine is this savory galette – a tart of sorts filled with roasted butternut squash, ricotta, and garlic. It is great as an appetizer, a veggie side dish, or an afternoon snack. Or breakfast, for that matter. It tastes even better than it smells and makes plenty for guests. Enjoy!
Butternut Squash Galette
makes two 10″ round galettes
Prep Time: 1 hour and a half
Total Time: 2 hours and a half
2 1/2 cups unbleached all purpose flour
1/2 tsp. salt (or 1 tsp. of sea salt)
8 oz. butter, cut into small pieces
1/3-1/2 cup of ice water
Butternut Squash and Roasted Garlic Filling
1 medium butternut squash
2 Tbls. olive oil
1 garlic clove chopped, plus 10 cloves unpeeled
2 tsp. fresh thyme leaves chopped
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup ricotta cheese
1 cup grated gruyere or fontina
Egg Wash (for crust)
1 egg, cracked and whisked with 1 Tbls. milk
Preheat oven to 400 degrees
Start by making the dough, that way it can chill while you prepare the filling. I recommend using a food processor to make the dough, but if you don’t have one, using two forks will suffice. Before you start, put the butter (already cut into chunks) and the 1/2 cup of water in the freezer to get cold. It is very important – nay, crucial! – that both are very cold before you start working, that way your dough will be extra flakey!
Place the dry ingredients in the food processor, or bowl, and mix for 1 minute. Add the cold butter and process, or use two forks to break up the butter until the mixture resembles course cornmeal. Add the cold water slowly – you may not need 1/2 a cup – while mixing until the dough holds together but is not sticky.
Divide the dough in half – remember this recipe makes two round galettes – and wrap each half in plastic wrap, flattening each slightly into a 5″ round ball. Refrigerate for 30 minutes to an hour, or about the time it takes to bake the butternut squash.
While the dough is chilling, you can make the filling. Start by peeling the squash. For those of you who have never peeled a butternut squash before, be warned: it’s a pain in the ass. But worth it! Use a good sharp potato peeler. I find it’s easier if you brace the squash against your chest and then peel slowly downward away from you. No sliced fingers, please. After the squash is peeled, cut it in half and scoop out the seeds. A grapefruit spoon (with a serrated edge) works best, but a regular spoon will do too.
Cut the squash into 1/4 inch slices.
In a large bowl, toss the slices with olive oil, chopped garlic, and thyme. Line two baking sheets with parchment paper and lay the butternut squash slices on the sheets. Add the unpeeled garlic cloves, sprinkle with salt and pepper, and bake until the squash and garlic are tender, about 25-30 minutes. Let cool.
Once the squash is out of the oven, it’s time to roll out one of the chilled galette doughs on a lightly floured surface until it is 1/4 inch thick. Place on a parchment lined round baking sheet. In a small bowl, peel the roasted garlic cloves and mash into the ricotta cheese. Spread half the cheese mixture onto the dough, leaving a 1 inch border. Lay half of the squash (as artistically as possible – people will be very impressed with your skills) over the ricotta.
Fold the dough edges over the outer layer of squash, and sprinkle half of the grated cheese (1/2 cup) on top of the squash. Brush the edges of the dough with egg wash – this is very important, it will make the crust a beautiful golden brown! – and sprinkle with salt. Do the same with the second batch of dough.
Bake until golden brown, about 20-30 minutes. Let rest for 10 minutes before slicing.
Voila! A beautiful and delicious galette, sure to wow your post-holiday guests.
*If you don’t have two and half hours to spare, you can always make the dough or bake the squash ahead of time. Then all you’ll have to do is assemble and bake!