Recipes

Cheddar Squash Galette

By Mary Berg

Published: 

Cheddar Squash Galette
Portions
8-10

Ingredients

For the Pastry

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup butter, cold and cut into small cubes
  • ½ cup grated extra old white cheddar
  • 1 egg
  • ¼ cup milk

For the Filling

  • ½ small butternut squash
  • 2 small red onions
  • 3 garlic cloves, skin on
  • 2 tablespoons butter, melted
  • 1 teaspoon curry powder, optional
  • Salt & pepper
  • 2 tablespoons Dijon mustard
  • 2 teaspoons finely chopped sage or rosemary
  • 1 cup grated extra old white cheddar, divided
  • 1–2 tart apples
  • ½ cup walnuts, optional
  • Egg wash
  • Flaky salt, optional

Directions

  1. For the pastry, combine the all-purpose flour, whole wheat flour, salt, and pepper in a large bowl or the bowl of your food processor. Add in the butter and, using the tips of your fingers or the pulse function, blitz 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 or pulse 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 1 hour or up to 1 day.
  2. Arrange your oven rack to the lowest position and heat it to 475ºF. 
  3. Peel and thinly slice the squash and cut the onions into thin wedges. Transfer to a sheet pan along with the garlic. 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.
  4. 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 half of the cheese. 
  5. Core and cut the apples into wedges and add to the roasted veg. 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 walnuts, if using, along with the rest of that cheese and brush the edges with egg wash. Scatter with flaky salt, if using.
  6. Bake on the bottom rack of your oven for 35 to 40 minutes or until golden and crisp.