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:
- In a large bowl, whisk the flour with 3/4 teaspoon each of salt and pepper.
- Working over the bowl, grate the frozen butter on the large holes of a box grater. Gently toss the grated butter in the flour.
- Stir in 1/3 cup of ice water until the dough is evenly moistened.
- Scrape out onto a sheet of plastic wrap. Gather up any crumbs and knead gently just until the dough comes together.
- 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:
- Preheat the oven to 425°, preferably on convection.
- 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.
- Increase the oven temperature to 450°.
- Lightly flour the dough and place between sheets of plastic wrap. Roll out the dough to a 14-inch round.
- 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.
- Spread the sour cream over the dough, leaving a 1 1/2-inch border.
- Sprinkle 1/4 cup of the cheese on top.
- Arrange the squash and onion over the sour cream and sprinkle the remaining 1/4 cup of cheese on top.
- Fold the pastry edge up and over the vegetables to create a 1 1/2-inch border.
- Bake the squash galette for 25 to 35 minutes, until the crust is browned; let cool slightly.
- 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:
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How wonderful! And even better that you treated yourself! Can you bring some when you come for lunch please???
Happy Fiesta Friday, Josette xx
It’s true! I needed to make this for a special ladies lunch. 🙂 Happy FF, Elaine. 🙂
I am in love with this Josette! Would love to share this with you 😍
Delishhhhhhhh
Thank you so much, Sonal. ❤ I wish we had a "real" Fiesta Friday!
Josette,
Good for you for making it for yourself! This galette looks so yummy- I would make one for myself too!
Thank you! I let my family pick a lot of items on our menu but I had to overrule their objections to this one. 🙂 It was really delicious.
A self indulgent treat is o.k by me…looks really really good 🙂
Thank you so much, Marisa. I am dying for a reason to make your pumpkin apple muffins BTW- might have to make those just for myself too! 🙂 Maybe this is the start of something new. 😉
lol…enjoy them, I will be baking another batch to bring to work this week 🙂
Another perfect use for butternut squash! I hope you enjoyed catering to what YOU want. Love the use of curry powder.
Thank you so much! It was SO good. 🙂
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This is probably one of the prettiest squash galettes that I have seen. Looks amazing!
What a lovely comment! Thank you so much. 🙂
What a beautiful galette! I love butternut squash and this is a great way of using it and the curry in the filling sounds delicious 🙂
Thank you so much, Petra. It was really delicious!
Congrats on being featured on FF! Way to go! I took one look at this and it just set off a craving like you wouldn’t believe! At 10:20 at night. Darn you, lol!! Seriously amazing!
Too funny. 🙂 Thank you!