Curried Squash Galette

I made this galette for myself. I really did- which rarely (read: never) happens. As soon as I saw the recipe I had to make it. Such a seasonal and pretty vegetarian meal. The perfect use for my CSA butternut squash and red onions too. It took me a week to enjoy it and was worth every flavorful bite.

The crust was super flaky and fabulous thanks to grating frozen butter into the dry ingredients. Genius. I made the crust days in advance and kept it well wrapped in the refrigerator without any issues as well.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I used all butternut squash instead of a combination of varieties. I also adapted the crust preparation as well as the baking times for a convection oven. Lovely!

I am sharing this at Angie’s Fiesta Friday #142 this week, co-hosted by Elaine @foodbod and Michelle @O Blog Off. Enjoy!

Yield: Serves 6 to 8

For the Dough:

• 1 1/4 cups all-purpose flour
• coarse salt and freshly ground black pepper
• 1 stick unsalted butter, frozen
• ice water

For the Filling:

• 2 pounds butternut squash (or a combination of kabocha & butternut squash), peeled, seeded and cut into 1/4-inch-thick slices
• 1 large red onion, cut through the core into 1/2-inch wedges
• 1/4 cup extra-virgin olive oil
• 2 teaspoons Madras curry powder
• coarse salt and freshly ground black pepper
• 1/2 cup sour cream (light okay)
• 1/2 cup finely shredded aged Manchego Anejo cheese, plus more for serving

 

 

 

 

To Make the Dough:

1. In a large bowl, whisk the flour with 3/4 teaspoon each of salt and pepper.
2. Working over the bowl, grate the frozen butter on the large holes of a box grater. Gently toss the grated butter in the flour.
3. Stir in 1/3 cup of ice water until the dough is evenly moistened.
4. Scrape out onto a sheet of plastic wrap. Gather up any crumbs and knead gently just until the dough comes together.
5. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour, or up to several days in advance.

To Make the Filling:

1. Preheat the oven to 425°, preferably on convection.
2. On a large rimmed baking sheet, toss the squash and the onion with the olive oil and curry powder. Season generously with salt and pepper. Roast for 15 to 20 minutes, until the squash is tender but not falling apart. Let cool.
3. Increase the oven temperature to 450°.
4. Lightly flour the dough and place between sheets of plastic wrap. Roll out the dough to a 14-inch round.
5. Remove the top layer of plastic wrap and replace with a piece of parchment paper large enough to line a rimmed baking sheet. Invert and carefully transfer to a baking sheet.
6. Spread the sour cream over the dough, leaving a 1 1/2-inch border.
7. Sprinkle 1/4 cup of the cheese on top.
8. Arrange the squash and onion over the sour cream and sprinkle the remaining 1/4 cup of cheese on top.
9. Fold the pastry edge up and over the vegetables to create a 1 1/2-inch border.
10. Bake the squash galette for 25 to 35 minutes, until the crust is browned; let cool slightly.
11. Sprinkle with shredded cheese, cut into wedges and serve warm.

Make Ahead: The galette can be made a few hours early and rewarmed before serving.

One Year Ago:

• Heirloom Tomato Crostata with Honey-Thyme Glaze
• Green Lentil Curry

Two Years Ago:

• Roasted Red Pepper, Corn, & Tomato Soup

Three Years Ago:

• Mushroom, Leek, & Wild Rice Soup
• Soba Noodle Salad with Pesto & Grilled Eggplant

Four Years Ago:

• Butternut Squash & Sage Risotto

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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