Savory Roasted Squash Galette

Savory Roasted Squash Galette

As seen on YouTube:  Wyse Guide Blog

Ingredients

For the galette

• ▢1 ½ cups all-purpose flour
• ▢2 tsp sugar
• ▢½ tsp salt
• ▢½ cup grated Parmesan cheese
• ▢10 tbsp unsalted butter
• ▢4-6 tbsp ice water

For the filling

• ▢2 lb squash peeled and sliced into ¼-inch pieces (if needed)
• ▢1 medium onion sliced
• ▢1 tbsp fresh thyme leaves separated
• ▢1 tbsp minced fresh sage separated
• ▢1 ½ tbsp neutral oil
• ▢½ tsp salt
• ▢½ tsp black pepper
• ▢4 oz goat cheese room temperature
• ▢¼ cup grated Parmesan cheese

Instructions 

For the dough

• In a large bowl, combine the flour, sugar, salt, and Parmesan cheese. Mix to combine and add the cubes of cold butter. Toss the butter pieces to coat the flour. Using thumb and forefingers, work the butter into the flour mixture by pressing the pieces of butter into the flour. Continue to mix until it resembles a coarse mixture and holds together when pressed into a tight fist.
• Add 4 tbsp of ice cold water and toss to combine. Add more water as needed until the dough presses together into a disk.
• Wrap tightly in plastic wrap and place in the refrigerator to chill for 20 minutes.

For the galette

• Preheat the oven to 425°F.
• Add the sliced squash and sliced onion to a parchment-lined baking sheet. Drizzle with neutral oil and toss to coat all the squash and onions. Spread evenly and sprinkle with salt, pepper, 2 tsp thyme, and 2 tsp sage. Place in the preheated oven. Roast until the squash and onions are browned and caramelized, 20-25 minutes. Once roasted, remove from the oven and allow the squash to cool while rolling out the dough.
• Roll the chilled pie dough out into an approximately 14-inch circle.
• Spread the goat cheese, leaving about 2 inches of the perimeter around the dough. Sprinkle with the remaining thyme and sage. Pour the cooled squash and onion filling on the goat cheese, leaving the same 2-inch empty perimeter. The squash will be piled. Fold the edges of the dough up onto the squash, making creases as needed. Brush the exposed dough with 1 tbsp olive oil. Sprinkle the top with Parmesan cheese.
• Place the galette in the preheated oven on the bottom rack and bake at 425°F for 20 minutes. After 20 minutes, reduce the temperature to 375°F and bake for an additional 20-25 minutes until the dough is browned on the bottom and top. Remove the galette from the oven and cool for 10 minutes before slicing and serving.

Notes

• Anytime you make a pie crust, make sure that the added butter is cold, which ensures that the crust turns out flaky. If the butter doesn’t seem cold enough, place it in the freezer for a short amount of time to become well-chilled. While making the galette, if the dough feels like it’s getting too warm, put it in the refrigerator for a short time to cool down the butter.
• Depending on the time of year and the humidity level, the dough may need different amounts of water. After the water is added to the dough and a fist full of dough is made, it should stick together without immediately crumbling apart.
• When rolling out the dough, turn the dough about a quarter turn between each roll of the rolling pin. This will ensure that the dough does not stick to the countertop.