Didn't I say this was going to happen? Didn't I say that I was going to begin a parade of galettes? What's better than a galette? A mini coin purse sized galette. And better, a galette with roasted butternut squash, roasted garlic, caramelized onions, thyme, and goat cheese.
Nikki Darling, of this blog had a barbeque the other night at her adorable house in Highland Park. As I am unlikely to show up to parties and other gatherings empty handed I wanted to make something easily grabbable and preferably something savory. My sweet tooth has waned a little as of late.
I bought this enormous butternut squash from Weiser Farms the other day and as I couldn't imagine eating the entire squash by myself I thought this occasion was as good as any to utilize the squash. Also used: amazingly sweet bermuda onions from the Santa Monica farmers market. Butternut squash and caramelized onions...it's one of those combinations that makes an almost unquestionable amount of sense. I used thyme as the herb but I think sage would be quite nice too.
The barbeque was fun. There's something very pleasing about sitting on grass with a beer and a friend. I unfortunately left right before the pinata festivities, which i hear was filled with candy and unmentionables. I wish I had stayed for that.
Ingredients:
For galette dough (galette dough recipe adapted from smitten kitchen):
2 1/2 cups of all purpose flour
4 teaspoons fresh lemon juice
1/2 cup sour cream
2 sticks of very
1/2 cup ice water
1/2 teaspoon salt
optional: 1 egg and 1 teaspoon of milk for an egg wash
Filling Ingredients:
1 butternut squash, cubed
3-5 sprigs of thyme
3 bermuda onions, cut into crescent strands
3 tablespoons of butter
5 cloves of garlic
3 tablespoons of olive oil (2 for the butternut squash and 1 for roasted garlic)
1/4 cup goat cheese
2 teaspoons of salt plus more to taste
Make the galette dough:
1. cube the butter and put in freezer for a hour
2. in a large bowl combine flour and salt and make a well in the center
3. put the cold cubed butteri n the center and use the pastry cutter to work the flour into the butter until the mixture has a coarse crumb. This may take some time and a little arm muscle
4. make another well in the center
5. whisk together the sour cream, ice water, and lemon juice and add the mixture into the flour/butter well
5. work the ingredients together with your hands
6. knead until the crumbly bits of flour are picked up by the dough. the dough will be quite chunky but this is a good thing.
7. form the loose chunks of dough into a ball and tightly wrap in plastic wrap.
8. refrigerate for at least an hour, freeze if using later
Filling:
1. roast the garlic in a tin foil packet with just enough olive oil to coat the cloves. add a sprig of thyme if you'd like. put it in the oven at 375 for about 45 minutes or until the cloves are easily smashed and golden brown
2. cube the butternut squash and coat with 2-3 tablespoons of olive oil, depending on the size of your squash. add about 1 teaspoon of salt.
3. spread the squash evenly in a single layer on a cookie sheet. you will most likely need two cookie sheets.
4. roast the butternut squash at 375 for about 40 minutes or until tender and slightly browned (if using 2 cookie sheets, switch them at the half way mark)
5. meanwhile caramelize the onions with butter and anout 1 teaspoon of salt. (if using an onion that isn't a bermuda onion, add a pinch of sugar)
7. in a large bowl smash the garlic
8. add the onions and butternut squash and thyme
9. salt and pepper to taste
Assembly:
1. tear off about a tablespoon and a half of galette dough and roll into a small disk (about 3 inches diameter) on a lightly floured surface.
2. in the center of the dish add about a spoonful of filling, leaving about 1 inch edge all around the disk
3. sprinkle with a teaspoon of goat cheese
4. fold up the edges, pinching the dough as your go around
5. optional: brush the dough with an egg wash of one egg whisked with a teaspoon of milk
6. in a 400 degree preheated oven, bake for about 20 minutes or until the dough is just golden
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