Butternut Squash Galette
Galettes are best eaten warm from the oven. All you need to add is a salad and glass of wine for a fall meal.
Serves 6
Pâte Brisée (see recipe)
3 ounces pecorino* cheese, grated
2 pounds butternut squash, peeled seeded and cut into 1/8-inch slices
1 tablespoon butter melted
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1-2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
2 ounces ricotta cheese
1/2 teaspoon fleur de sel
Whipped cream with sea salt(see recipe)
Preheat the oven to 400F.
1. Have all of your ingredients prepared before rolling out your pâte brisée. Roll pâte brisée out on parchment paper into at least a 14-inch circle. Trim the edge of the pastry using a pastry cutter or knife. (Save the trimmings to make sugar cookies.) Next cut a 1 1/2 inch long slit every 1 1/2 to 2 inches from the edge to the center. Use the parchment paper to slide the pâte brisée on to a baking sheet (keeping the paper under the pate brisée).
2. In a large bowl, toss the sliced butternut squash with olive oil until well coated. Add pecorino, herbs, salt, and pepper. Toss to coat the butternut well.
3. Arrange butternut squash in overlapping concentric circles until it covers the bottom of the galette (except for the 2” border). Dot with ricotta cheese. Arrange another layer of butternut squash on top and dot with ricotta. Drizzle with 1 tablespoon of extra virgin olive oil.
4. Fold the petals up one at a time, working in one direction on to the filling, overlapping them. Brush the rim with melted butter and sprinkle with sea salt
5. Bake in the lower third of the oven for 45 to 50 minutes, until the crust is well browned and the butternut squash is tender. Let the galette cool for 20 minutes. Serve the galette warm or room temperature, with a dollop of the whipped cream and a crisp salad and a glass of Syrah.
*preferably Tuscan
Pâte Brisée
Pate brisée is a flaky pastry rich with butter. This is my go to recipe for quiche, galettes, tarts and pies. Once you get the hang of it you can make it with your eyes closed!
1-9 inch tart, 12” galette, or 8- 4” tarts
8 ounces all purpose flour
5 ounces unsalted butter, cut into small pieces
1 teaspoon kosher salt
4 tablespoons ice cold water (more if dough is dry)
1. Place flour, butter and salt in the bowl of the mixer.
2. Mix on low speed for 1-2 minutes until the butter is in small pieces, about the size of a pea.
3. Add the water all at once. Mix until the water is just mixed in with the flour and butter. Stop mixing and take a small bit of dough to see if it will hold together when shaped into a ball. Then bend it to see if it is still dry. If it is dry add another tablespoon of cold water.
4. Turn out on to a marble and shape into a round disc 1-inch thick by 6 inches in diameter. Refrigerate for 30 minutes.
5. Roll-out per the above instructions.
Whipped Cream with Sea Salt
Makes about 3/4 cup
1/2 cup heavy whipping cream
1/8 -1/4 teaspoon sea salt
1. In a medium bowl add the cream and 1/8 teaspoon of sea salt. Whip until it forms soft peaks. Taste and add more salt if you like.
Copyright © Julie Logue Riordan, Cooking with Julie
