A galette is a flat round cake of pastry and can be filled with sweet or savory fillings. It is a delightfully flaky French classic that has a crispy outer layer and is simple to make. We made two fillings: butternut squash or leek/shiitake, we hope you enjoy them!
Serves: ~4 servings
Prep Time: 1 hour Cook Time: 1 hour 20 min
Ingredients
For the Dough (we split the final product in half to make option 1 & option 2)
1 1/3 cups flour
1/2 tsp kosher salt
3 1/2 oz unsalted butter, cut into small pieces
2-3 tbs ice water
Egg Wash (for finishing touches)
1 egg
1 tsp of water
For the Filling
Option 1: Butternut Squash & Goat Cheese Galette
1 small butternut squash (1-1 1/2 pounds), peeled & diced into 1/2 inch cubes
1 tbs extra virgin olive oil
1 large onion, thinly sliced (2 shallots may be substituted)
1/2 cup pecans, coarsely chopped
1/2 tsp ground cinnamon
1 tsp fresh grated nutmeg
2 1/2 tsp dried sage
1/4 cups chèvre goat cheese
Parsley, to garnish
Option 2: Leek & Shiitake Mushroom Galette
1 tbs extra virgin olive oil
3/4 cup leek, thinly sliced
3/4 cup shiitake mushrooms, thinly sliced
Parmesan cheese, to garnish
Salt & pepper to taste
Parsley, to garnish
Goat cheese, to garnish
Prosciutto, sautéed for garnish
Instructions Prepare the Dough
Add flour & salt to a food processor. Pulse it several times to fully combine. Add the butter and pulse on & off until the mixture is crumbly.
Slowly add water until the dough begins to form a ball like shape.
Wrap in plastic wrap, and chill for at least 30 min.
Prepare the Galette Fillings
Option 1:
Preheat the oven to 425 degrees. Line a sheet pan with aluminum foil, or parchment paper.
Toss the butternut squash in a very light coating of olive oil and a sprinkle of salt. Roast for 30 minutes, making sure to flip it halfway through.
Heat a medium-sized skillet over medium heat. Add a drizzle of olive oil and cook the onion (or shallots) until caramelized.
Add the pecans and cook for another minute. Add the nut meg, cinnamon and dried sage. Cook until fragrant, then side aside. After the squash is done, add it to the rest of the filling.
Lower the oven to 400 degrees.
On a lightly floured surface, roll half of the dough until roughly 1/2 inch in thickness.
Carefully transfer the rolled dough to a baking sheet covered in parchment paper.
Spread the filling evenly onto the dough, leaving about 1 1/2 - 2 inches around the edges. Sprinkle some goat cheese in small bits evenly on the top of the galette.
Fold the excess dough along the edges on top of the ingredients until it forms an open faced savory pastry.
Apply a light layer of the egg wash onto the pastry for an even and crispy finish.
Bake for 45 minutes. Allow to cool slightly before cutting.
While the galette is baking, on a medium sauté pan, cook prosciutto until crispy, and chop or pick a few bits of parsley. Both will be used as garnish for the galette.
Option 2:
Preheat the over to 400 degrees.
In a medium skillet over medium heat, add 1 tbs of oil and sauté the leeks and mushrooms until fragrant and the leeks are almost translucent. Make sure to add salt & pepper to taste while sautéing. Set aside the filling for later use.
On a lightly floured surface, roll the other half of the dough until roughly 1/2 inch in thickness.
Carefully transfer the rolled dough to a baking sheet covered in parchment paper.
Spread the filling evenly onto the dough, leaving about 1 1/2 - 2 inches around the edges.
Fold the excess dough along the edges on top of the ingredients until it forms an open faced savory pastry.
Apply a light layer of the egg wash onto the pastry for an even and crispy finish.
Bake for 45 minutes. Allow to cool slightly before cutting.
While the galette is baking, on a medium sauté pan, cook prosciutto until crispy, and chop or pick a few bits of parsley, and finish off by garnishing the galette with prosciutto, parsley and parmesan cheese.
Enjoy!