Butternut Squash Galette Recipes

Steps:

• Make dough:
• Pulse flour, butter, sage, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make filling while dough chills:
• Preheat oven to 500°F with rack in middle.
• Toss squash with sea salt and 1 Tbsp oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375°F.
• Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered, stirring occasionally, until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, goat cheese, and 1/4 teaspoon pepper and toss gently.
• Make galette:
• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. 3Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.

Steps:

• 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.

Steps:

• For dough: Pulse flour and salt in a food processor. Add butter and pulse about 10 times until mixture resembles a coarse meal. Add egg and pulse 1 to 2 times more into a rough dough. Remove and gently press into a disk. Wrap tightly and refrigerate for 1 hour or up to 2 days.
• Preheat over to 400 degrees F.
• For filling: Slice apple, squash, and onion into 1/2-inch thick slices. Place in a large bowl and toss with melted butter, rosemary, and thyme. Season with salt and pepper, to taste.
• Roll dough on a lightly floured surface into a 12-inch circle. Transfer to a baking sheet and brush with mustard. Leaving a 2-inch border from edge, arrange apple, squash, and onion slices over dough in an overlapping circle. Fold border over edge of filling, pleating as needed to make a free form pie. Bake until crust is brown and apple, squash, and onion are tender and brown, about 55 minutes. Scatter cheese over filling and bake until melted, about 5 minutes more. Transfer to a wire rack and cool slightly. Cut into wedges and serve.