One year ago I started this journey to explore writing this food blog with this awesome galette
To all of you who have followed and commented I thank you. It has been quite a year! I’ve learned tons of things about writing (and still have much to learn) and have enjoyed every bit of this journey so far. I hope to expand what I am doing and hope you will continue on this road with me in the coming years.
My very first post was on this awesome butternut squash, caramelized onion, and goat cheese galette. I still make this often and absolutely love this recipe every time. In honor of my 1styear anniversary I thought I would revisit the recipe, tweak it a bit, and give some extra advice on how to make this pastry a rousing success every time.
Butternut squash can now be found all year round in grocery stores. I have found it already cubed and ready to cook in all sorts of grocery stores from the gourmet chain stores to my local store I shop in. I found that a 20oz package works perfectly straight bout of the box. I also have used a whole large butternut squash, peeled and cubed it into 1” cubes; it is about the same in size as a 20 oz package. I know the flavor profile of butternut squash and sage is a fall thing, but I think this galette is so good it doesn’t matter what time of the year you make it, You will have an awesome meal.
The addition of goat cheese to the crust really gives this pastry a wonderful tangy flavor. To get the many flakey layers for this gallette the secret is to be careful how much you work the butter into the flour. You should still see peas sized chunks of butter. Err on the easy side when cutting it in. It will blend more as you add the liquid and when you form it into a disk on the work surface. As you roll the chilled pastry out, there should still be butter smears and chunks visible. The butter pieces are what will give you all those delectable flakey layers.
Other than the time it takes to chill the pastry and how long it takes to caramelize the onions, this really does come together rather quickly. And you don’t need to be perfect with rolling the dough out or pleating the sides up over the filling. The galette should look rustic and freeform. Even the word galette comes from old French meaning pebble. Galettes are meant to be rough and informal. I really hope you try and make this, you will not be disappointed at how good this is. It is awesome for a great dinner or side dish anytime of the year. Let me know in the comments below if you make this and what you think. Here’s to an amazing new year od food and adventures.
A flakey goat cheese pastry filled with Butternut Squash, Caramelized Onions, and Goat Cheese
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons butter cut into pieces
- 10.5-11 oz package goat cheese, divided, 1/4 cup for the crust the remaining for the filling
- 2 teaspoons lemon juice
- 1/4 cup ice water
- 20 oz package of cubed butternut squash, or 1 large butternut squash, peeled, seeded, and cubed into 1 inch chunks
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, sliced into half moons, about 2 cups
- 1 teaspoon salt, divided
- 1 pinch sugar
- 1/4 teaspoon cayenne pepper or to taste
- 3/4 cup grated Comte, or Gruyere, about 3 ounces
- the remaining goat cheese from the crust, about 1 cup or so
- 1/2 teaspoon dried sage, rubbed. or 1 1/2 teaspoon chopped fresh sage
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In a medium bowl, combine the flour and salt.
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Place the chunks of butter on top of the flour in the same bowl.
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Place the bowl in the freezer for 1 hour.
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While the flour and butter is in the freezer, whisk together 1/4 cup of the goat cheese, lemon juice and ice water and place in the refrigerator to keep as cold as possible. If you are making the gallette the same day leave the remaining goat cheese out to soften for the filling.
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After an hour or more remove the bowl from the freezer.
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Using a pastry blender, cut the butter into the flour only blending until you see pea sized chunks of butter.
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Make well in the center of the flour mixture, sprinkle the ice water mixture while fluffing with a fork to combine. Do not over work it. The dough will seem a bit dry and crumbly.
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Turn out onto a work surface and work it into a flat disk, as you work it together you can smear it a bit to get it to come together, but only until it has formed a dough. The key is to still have visible chunks of butter.
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Cover with plastic wrap and refrigerate for 1 hour.
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While the dough is chilling: Preheat oven to 375°.
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Toss the butternut squash cubes with olive oil and a half-teaspoon of the salt.
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Roast the squash on a foil lined baking sheet for 30-40 minutes or until pieces are tender, tossing and turning the pieces half way through to get them to brown evenly. The cubes of squash should start to brown on the edges and be easily pierced with a fork. Set aside to cool slightly.
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While the squash is roasting, caramelize the onions. Melt butter in a heavy skillet and cook the onion over medium-low heat with the remaining half-teaspoon of salt and pinch of sugar.
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Stirring frequently, cook the onions until soft and lightly golden brown and beginning to caramelize, about 35 – 45 minutes.
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Set aside to cool for a few minutes.
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Combine the onions and the butternut squash, stir in the grated cheese, sage, and the cayenne pepper.
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Raise the oven temperature to 400°.
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On a floured work surface, roll the dough out into a 12-inch round rough circle. It doesn’t need to be a perfect circle, just try to get it as round as possible.
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Transfer the rolled out pastry to an ungreased baking sheet.
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Spread the remaining goat cheese over the dough leaving a 2 inch boarder.
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Spread squash, onions, cheese and herb mixture over the goat cheese, leaving the 2 inch border.
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Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.
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Bake the galette for 35 to 45 minutes or until the pastry is nicely golden brown.
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Cut into wedges and serve hot, warm or at room temperature.
Serves 4-8 depending on if it is a side or main course.
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