Foodie Fave: Butternut Squash Galette

There’s just something about these galettes – we can’t get enough of them! Probably because they’re so damn easy to make (and eat). And because you can fill them with whatever your little heart desires. We found this savory gem of a galette on Matt Bites. It’s perfect for brunch, a quick lunch, or a cute app at a dinner party. (And how gorge are his pictures?! #goals). 

Dough:

  • 1 1/4 cups all-purpose flour
  • Pinch salt
  • 8 tablespoons (1 stick) cold unsalted butter, diced
  • 1 large egg, lightly beaten

Filling:

  • 1 large baking apple, such as Rome Beauty or Cortland
  • 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on
  • 1 small yellow onion, peeled, root end trimmed but intact
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons chopped fresh rosemary leaves
  • 2 teaspoons chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons whole-grain mustard
  • 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)

For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don’t let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.

For the filling: Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.

Preheat the oven to 400 degrees F.

Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles—if you have extra pieces of one or another, tuck them in where you can or double them up until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.

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Happy Eating, XO.

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Easier Than Pie

Galettes are the hot item right now, and why wouldn’t they be? They’re so ridiculously easy! One pie crust? Some fruit? Done. Guys, when I say it’s easy it’s no joke. I made this after work, just before a neighbor’s BBQ last Tuesday night. I made it again on Friday. It’s that good. Ok, I get that it’s hot and you don’t want to use your oven. But we promise, it’s worth it.

You already have a recipe for an apple galette to use up your fall apples, now it’s time to use all of those fresh summer strawberries. No pie plate? No problem.

Hint: If you see recipes for crostatas, they’re actually the same as galettes. Crostasas = Italian and Galettes = French. Take your pick!

Galette

  • 1 9″ or 12″ flat pie crust
  • 3 cups of sliced strawberries (roughly 1 small container)
  • 1/4 cup almonds, finely chopped
  • 1/4 cup sugar, plus some for sprinkling
  • 1 tbsp flour
  • 1 egg yolk
  • 1 tsp water

Optional: Caramel topping

  • 1/2 cup sugar
  • 2 tsbp water
  • 4 tbsp heavy cream
  • 1 tbsp whiskey (I used Jack Daniel’s Honey)

Preheat the oven to 400 degrees and line a cookie sheet with parchment paper (or this reusable mat. Mix together the almonds, sugar, and flour. Lay the pie crust flat on the cookie sheet and sprinkle the almond mixture on top, leaving roughly 2 inches free along the edge. Place the strawberries on top and begin to fold up the edges, creasing where needed. Mix together the egg yolk and water and brush along the crust. Sprinkle sugar all along the top. Bake for 30 minutes.

While the galette is baking, let’s begin on the caramel. In a small saucepan over medium high heat, pour in the sugar and water and bring to steady simmer. Swirl the saucepan to dissolve the sugar, don’t stir. After a couple of minutes you should begin to see the liquid turn amber. At this point, turn off the heat and stir in the heavy cream and bourbon. (If you have extra sauce, you can store it in the fridge up to 1 week. Ice cream topping anyone?)

You can serve the galette hot or cold.

Damndelish Strawberry Galette

Happy Eating, XO.