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Tuesday, February 10, 2009

Flaky and Creamy

No, I am not going to give you another decadent chocolate dessert recipe for Valentine’s Day. They seem to be all over the place as it is. You don’t really need another one. Do you? On the other hand, what are you going to have for dinner before the dessert? Or is it going to be just dessert on your Valentine’s dinner? Have you thought about that? Do you have anything planned yet? If not, I got a lovely butternut squash galette for you.

Flaky, buttery, delicate crust and a savory-sweet and creamy filling. Do I need to say more? It’s so light and satisfying that you will have room for that decadent chocolaty dessert. Although I think vanilla might work better…

Now, a word about the dough. Ohhhh, and what a dough it is! So flavorful. I have already mentioned flaky, right?!
I always thought that the bottom of the pie/galette/crostata doesn’t get as much attention as it should have. See for example your typical cardboard tasting graham cracker crust for cheesecake. Don’t you think that cheesecakes deserve a better crust than that boring thing?! I really should do something about it. The dough’s potential is not stretched to the maximum. In this recipe, however, the dough gets an extra oomph from sage. I’m sure that thyme, oregano, and/or parsley, or any other herby friend will work excellent too in this recipe. You really really should try this.

Butternut Squash Galette
Slightly adapted (in *) from a recipe in Gourmet magazine, February 2009

For pastry:
1 1/4 cups all-purpose flour
1 stick cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon chopped sage leaves
1/2 teaspoon fine sea salt
4 to 6 tablespoons ice-cold water
1 large egg, lightly beaten

For filling:
1 (2-pound) butternut 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
2 leeks (white and pale green parts only), thinly sliced crosswise
6 ounces soft mild goat cheese, crumbled
A few sprigs of thyme, leaves picked*
Pine nuts, partially toasted*

Make dough:
Pulse flour, butter, sage, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.

Make filling while dough chills:
Preheat oven to 500°F with rack in middle. (I roasted it in a 425 F*).
Toss squash with sea salt and 1 Tbsp oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan. Roast until golden brown on edges and undersides, 20 to 30 minutes. Remove squash from oven and reduce oven temperature to 375°F.

Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil 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, goat cheese, and 1/4 teaspoon pepper and toss gently.

Make galette:
Roll out dough into 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 center 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.

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

Enjoy your Valentine’s Day!

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Ciao Chow Linda said...

This is a winner - and it doesn't have to be Valentine's Day either.

una donna dolce said...

I use blue cheese and a black pepper parmesan crust for mine. If you'd like to see, here's the link:

It's awesome. One of my most requested recipes!

Kiezie said...

Oh, this looks wonderful!! Not only do I want to eat this, I want to make the dough and use it for everything!! Thanks for another great post! I particularly love the sage!!

Anonymous said...

I make fruit galettes like this, but have never thought of using squash -- nice idea!

Aimée said...

Lovely! The rustic touch is perfect.

Justine said...

oh la la! this looks so tasty! I love butternuts quash!

Anonymous said...

This looks delicious - love it even more than chocolate :)

Anonymous said...

This looks so tasty! I do like a recipe with sage in it - it goes so well with wintery ingredients like the squash

Cakespy said...

This looks GORGEOUS!! I'm a crust freak (that sounded funny!) and this one looks simply amazing.

Unknown said...

This galette sounds like an amazing combination of flavours and textures!