Butternut Squash Galette

Someone commented on my Instagram post yesterday, “2020 is the year of the galette…sort of like pie but thrown together haphazardly and still edible, sometimes even delicious.” It’s true. With the responsibilities of homeschooling, working, and managing a household during COVID, I need the time it takes to lattice a pie to brush my teeth, help with math homework, wash the dishes, and train our puppy to chew his toys instead of our walls. But a rustic little pastry rolled out quickly and folded slatternly over filling - that I can do!

All in all, this meal took 45 minutes to prepare and while the root veggies were roasting, I rolled out the pastry, set the table, and folded an entire load of laundry!

One quick note: I’ve seen similar recipes add honey to sweeten the filling, but I opted instead to roast a bit of sweet potato along with the squash. If you want a savory galette, I’d recommend using 2lbs of butternut squash and leaving out the sweet potato altogether. Another way to adapt this recipe is to make it plant-based and substitute butter with a vegan alternative, such as Earth Balance or the like. I’m sensitive to the fact that we all eat differently, so I always try to make recipes as adaptable as possible. Hope you enjoy!

Filling Ingredients 

1, 1.5 lb squash, peeled, seeded, and diced

1/2 sweet potato, peeled and diced 

2 tbsp olive oil 

2 tbsp fresh thyme 

1/2 tsp salt 

1/2 tsp ground pepper 

Pastry Ingredients

2 cups unbleached all-purpose flour

1/2 tsp sea salt

12 tbsp cold butter (vegan or dairy)

4-6 tbsp ice cold water

Directions 

1. Preheat oven to 425F. Place squash on a rimmed baking tray, toss with olive oil, thyme, salt and pepper. Roast uncovered for 25 minutes or until fork tender. 

2. Prepare pastry. In a large mixing bowl, mix the flour and salt. Using a form, cut the butter into the flour until well incorporated.

3. Add chilled water 1 Tbsp at a time and stir until the dough scrapes away from the bowl (4-5 tbsp. is usually about right, but be careful not to add too much water)

4. Transfer dough to a lightly dusted piece of parchment paper. Without overworking, form the dough into a ball and roll it out with a dusted rolling pin into a 13” disc. Carefully transfer the parchment paper and pastry onto another baking tray. 

5. Once the squash is ready, place a big mound of it in the center of the pastry, leaving 1/2 inch of border uncovered. Fold the pastry over the squash and pleat it as needed. 

6. Bake 35-40 minutes or until crust turns golden brown. 

7. Sprinkle with fresh thyme (and, if you want, feta cheese). Slice into six wedges and serve warm.