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September 23, 2020 3 min read

This recipe for Savoury Sage and Squash Galette is inspired by our friends at Joy Road Catering at the Penticton Farmer’s Market. Every Thanksgiving, Chef Dana Ewart, famous for her galettes would bring squash galettes instead of Pumpkin pie on Thanksgiving weekend.  Inspired by her "out-of the box thinking" I have included a recipe for a savoury squash version perfect for a Thanksgiving appetizer. Serve with Quotidien Brut or A Noble Blend.
 
Makes enough for 2- 9inch galette bases

Dough:

  • 2 cups all-purpose flour, preferably organic
  • 3/8 t fine salt
  • 1/8 t sugar
  • 1 Tablespoon fresh sage, finely chopped
  • 218g butter (5T salted 9.5T unsalted)
  • 3T & 1t ice water


Filling:

  • 1 (2-pound) butternut or Kuri squash, peeled, seeded, and cut into 2- by 1/4-inch slices (4 cups)
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 2 leeks (white and pale green parts only), thinly sliced crosswise
  • 4 garlic cloves, not peeled (for roasting)
  • 6 ounces ricotta or soft mild goat cheese, crumbled


If making the pastry by hand, mix the flour, salt and sugar in a bowl big enough to play around in. Cut the salted butter into ½ inch cubes and unsalted into ¼ inch cubes. Using a pastry cutter, blend the butter into dry mixture until dough resembles a course meal. This can also be done in a Cuisinart by pulsing the butter into the dry ingredients. Sprinkle in the water, tossing lightly with hands or a for, or pulse again sparingly in the Cuisinart. Press dough into a solid mass, divide in 2 and wrap tightly in plastic. Push the pie dough into a ½ inch flattened disc or square (this will make rolling the dough a much easier task) and refrigerate. The dough can be frozen if well wrapped. For best results, rest the dough in the fridge 2 hours minimum. Resting the dough overnight is best. 

While the dough is chilling, preheat oven to 475°F with rack in the middle of the oven. Toss the squash and un-peeled garlic cloves with sea salt and 1 Tbsp oil. Arrange the mixture in 1 layer in a 17x12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash and roasted garlic cloves from the oven when they are soft to the squeeze and reduce oven temperature to 375°F.

Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil & butter with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered. Stirring occasionally until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, roasted garlic cloves (squeezed out of their jackets), ricotta or goat cheese, and 1/4 teaspoon pepper and toss gently.

Assembling the Galette: Roll out dough onto a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. Arrange filling in an even layer in centre of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.

Note: Pastry dough can be chilled up to 1 day. Filling can be made 1 day ahead and chilled, covered.


1 Response

Carol
Carol

October 04, 2020

The squash galette sounds amazing! Can’t wait to try it. When do I add the sage??

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