When you feel like improvising, consider making a galette. It doesn’t have to look perfect, and it’s basically a combination of dough and filling. It’s easy to modify, easy to adapt.
I prepared a flaky, buttery dough and roasted a butternut squash. Then I created a large disk, placed the flavorful butternut squash filling in the center and made the free-form tart.
Cooking doesn’t have to look perfect. The more rustic this savory tart appears, the better; starting everything from scratch only adds to the charm of the homemade meal. Plus, it’s not very labor-intensive and I find rolling the dough very de-stressing. So if you want to free your mind in the evening, just do as I do and mix up some dough!
1. Info for Roasted Butternut Squash Galette Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Roasted Butternut Squash Galette Recipe
- 1 butternut squash
- 3 tablespoons olive oil, as needed
- 2 cloves garlic, finely minced
- 2 shallots, finely chopped
- 4 ounces cream cheese
- 2 tablespoons green onions, chopped
- 1 tablespoon maple syrup
- ½ teaspoon black pepper
- 1¼ cups all-purpose flour
- 1 tablespoon sea salt (or regular salt)
- ½ teaspoon black pepper, freshly cracked
- 8 tablespoons unsalted butter (cold), diced
- 1 egg
- Preheat the oven to 400°F. Peel and dice the butternut squash into 1½" cubes. In a bowl, toss the diced butternut squash in 1 tablespoon maple syrup, garlic, salt, pepper and 2 tablespoons olive oil.
- Brush a baking sheet with olive oil. Place the butternut squash pieces without crowding them. Roast for 30 minutes, until golden and softened. Drizzle with 1 tablespoon maple syrup. Let cool.
- In a saucepan, heat the oil. Add the shallots and cook over medium-low heat, stirring occasionally, for about 6-7 minutes, until they’re softened and lightly golden. Add the garlic and green onions and cook for 2 minutes until fragrant. Let sit for 1 minute. Stir well and cook for 2-3 minutes, add 3-4 cubes of roasted butternut squash. Season with salt and pepper. Smash the butternut squash with the back of a spoon. A dd the cream cheese. Mix until well distributed. Adjust seasoning, if necessary.
- Meanwhile, preheat the oven to 375°F.
- In the bowl of a food processor, combine the flour and 1 teaspoon sea salt in a small bowl and place in the freezer for 30 minutes. Add the cold butter, 1 egg and 1 tablespoon ice water. Combine until the mixture becomes a thick dough. Add up to 2 additional tablespoons ice water, if needed. Make sure not to over-mix it.
- Dust a flat surface with a little of flour. Place the dough and roll it out into a large disk, about ¼"-thick. Transfer to baking pans lined with parchment paper. Place in the freezer for about 15 minutes.
- Cut the remaining cubes of roasted butternut squash into slices.
- Place the mashed mixture of butternut squash in the center of the dough. Using a flat spatula, even out the mixture, forming a 6"-diameter disk in the center. Cover with butternut squash slices. Fold the dough on each side of the tart creating a "free-form" blossom galette.
- Chill in the freezer for about 15 minutes prior to baking.
- Bake for 15 minutes at 375°F, then lower the temperature to 350°F and cook for another 50 minutes until golden. If the crust isn’t browned enough, you can change the oven setting and broil for 2-3 more minutes.
- Allow to cool for about 15 minutes.
- Bon appétit!