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Cheddar squash galette
Bring a touch of rustic elegance to your dinner table with this stunningly simple galette! Garlic-roasted squash, caramelized onions and white cheddar cheese are all wrapped up in golden-brown puff pastry.
YIELDS
6
Ingredients
Pastry
- 1 cup (130 g) flour
- 1 cup (140 g) whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup (227 g) unsalted butter, cold and cut into small cubes
- 1/2 cup (60 g) grated extra old white cheddar
- 1 egg
- 1/4 cup milk
Filling
- 1/2 small butternut squash (about 400 g), peeled and seeded
- 2 small red onions
- 3 garlic cloves, skin on
- 2 tablespoons unsalted butter
- 1 teaspoon curry powder, optional
- Salt and black pepper, to taste
- 2 tablespoons dijon mustard
- 2 tablespoons finely chopped sage or rosemary
- 1 cup grated extra old white chddar, divided
- 1 large or 2 tart small apples
- 1/4 cup chopped walnuts
Assemble and Bake
- Egg wash
- Flaky salt, optional
Directions
Pastry
- Combine the flour, salt, and pepper in a large bowl.
- Add in the butter and, using the tips of your finger, pinch and snap the butter into the flour mixture until it resembles coarse crumbs and the butter pieces are no larger than a pea.
- Toss in the cheese. In a small bowl, whisk together the egg and milk then add to the flour mixture and stir just until combined and the dough will hold together when squeezed in your palm.
- Turn the pastry out and knead a few times to bring together. Wrap in plastic and transfer to the fridge to chill for at least one hour or up to one day.
- Arrange your oven rack to the lowest position and heat it to 475°F.
Filling
- Peel and thinly slice the squash and cut the onions into thin wedges. Transfer to a baking sheet along with the garlic cloves. Pour over the melted butter and season with the curry powder, salt, and pepper. Roast for 15 to 20 minutes just until tender then set aside to cool.
- Roll the pastry out to about ¼-inch thick and transfer to a sheet of parchment paper. Spread the Dijon over the pastry. Retrieve the roasted garlic from the cooled vegetables, remove their skins, and smash and spread the garlic over the pastry. Scatter with sage or rosemary and about three-quarters of the cheese.
- Core and cut the apples into one-quarter-inch wedges and add to the roasted veg along with the walnuts.
Assemble and Bake
- Spread the apples and veg over the pastry and arrange into a slightly flattened pile. Fold the edges of the pastry up and over some of the filling to form a crust and transfer to a sheet pan. Scatter with the rest of that cheese, brush the edges of the pastry with egg wash and scatter with flaky salt if using.
- Bake on the bottom rack of your oven for 35 to 40 minutes or until golden and crisp. Cool, slice and serve!
