Tag Archives: butternut squash

Three Cheese & Roasted Butternut Squash Galette

14 Dec
Purportedly feeds eight people...Unless they share my enormous capacity for food, in which case it feeds about five.

Purportedly feeds eight people…Unless they share my enormous capacity for food, in which case it feeds about five.

A few weeks ago I was given The Smitten Kitchen Cookbook as a gift.

(Pause while we all think about this means for my academic productivity of late. Very similar to this scenario, only replace ” eat bacon” with “open the cookbook”).

Within a week I had tried out four of the recipes (this galette, the eggplant calzone, the sesame turkey meatballs, and the vanilla sheet cake, for the curious). Most of its pages are already heavily bookmarked. Any of my friends who have had access to it recently have added their own suggestions, so it is currently weighted down with no less than four different colours of post-it notes, expressing a two-level system of urgency, which ranges from “I am intrigued by this” to “You must make this immediately or we are no longer friends”.

Initially I was surprised by my interest in the “vegetarian” section of the volume, until I realized that all of the recipes I had bookmarked also incorporated copious amounts of cheese. My slightly-adapted version of Perelman’s galette is actually something of a pastiche – I used her cheese combination from the eggplant calzone, replacing the more difficult to find fontina (which stumped the deli-workers at my local grocery store) with a mixture of shredded parmesan, goat cheese and ricotta. In true graduate student fashion, I also tweaked it to make it more logistically feasible and economical, incorporating dried herbs instead of fresh ones and swapping out the cayenne pepper, which I did not have on hand, for smoked paprika, which is one of my favorite spices.

This is a relatively versatile recipe, and the proportions of cheese and spices I have suggested here could easily be adjusted. I think fresh mozzarella and basil would work quite well in place of the sage and three cheese combo, while the butternut squash could easily be swapped out for crumbled sausage or ground beef or turkey for a more carnivorous twist on the recipe.

Morals of the story:
(i) If you haven’t purchased this cookbook, go do so immediately,
(ii) Three cheeses are often better than one,
(iii) Almost anything tastes better in a pastry crust.

Finished Galette

Serves 4 – 8, depending on appetites. If you’re serving 8, include a side salad, dessert, copious amounts of beer, or all of the above. Preheat the oven to 400F before starting to make the filling.

Ingredients for Crust

  • 2 & 1/2 cups AP Flour
  • 1/2 tsp salt
  • Two sticks unsalted butter, cold
  • 1/2 cup sour cream
  • 1 Tbsp white wine vinegar
  • 1/3 cup very cold water

Instructions for Crust

1. Whisk together the flour and salt together in a medium-sized mixing bowl.

2. Using a pastry cutter, incorporate the butter into the dry ingredients.

3. Whisk together the sour cream, white wine vinegar and cold water. Incorporate these wet ingredients into the flour-butter mixture, using a spatula and your hands, if necessary. You can also turn the dough out onto a lightly floured surface and knead it a bit until it comes together.

4. Shape the dough into a disk. Wrap it tightly in plastic wrap and chill in the fridge for at least one hour, and up to two days.

This is a good demonstration of both the spacing of the filling and the pleating technique used to shape the free-form galette.

This is a good demonstration of both the spacing of the filling and the pleating technique used to shape the free-form galette.

Ingredients for Filling

  • One medium roasted butternut squash, cubed into 1-in squares (To roast: spread two tablespoons of olive oil on a baking sheet. Sprinkle squash with 1/2 tsp salt and black pepper to taste. Bake for 30 minutes at 400F, flipping pieces every ten minutes or so to ensure that they roast evenly).
  • Three medium sweet onions, caramelized (To caramelize: Cut the onions in half and thinly slice them. Melt 1 tbsp butter and 1 tbsp olive oil in a medium sized pan, then add the onions. Sprinkle with 1/4 tsp sugar and 1 tsp salt, then cook for 25 minutes until softened and browned. Finish by sprinkling with 1/4 tsp smoked paprika).
  • 8 oz total of crumbled goat cheese, ricotta and shredded parmesan ( I used around 100 grams of goat cheese, 100 grams of ricotta and 30 grams of parmesan, but you can certainly tweak the preparations relative to your preferences).
  • 3/4 tsp dried sage
  • Salt & pepper to taste
  • One egg

Instructions for Assembling Galette

1. Mix together roasted squash, caramelized onions, cheese mixture, sage, salt & pepper together in a medium sized bowl.

2. On a lightly floured surface, roll out chilled dough into a 17-inch circle. Transfer to a baking sheet lined with parchment paper

3. Spread filling in the center, leaving a 2.5 inch margin for pleats. Using the technique in the photo shown above, pleat the edges of the galette so that they surround the filling.

4. Brush the sides of the galette with egg wash (one egg mixed with one tsp of water). Bake at 400F for 30-40 minutes, or until the edges of the galette are golden brown.

5. Serve to people you want to owe you a favor in the future….

Delicious. Keeps well when refrigerated too!

Delicious. Keeps well when refrigerated too!