A galette is sort of like a pizza; a pastry crust is piled up with flavorful roasted vegetables (or fruits) and baked until golden brown. It's a great rustic country dish, and it's easy to put together.
This recipe is inspired by Food52. It can be made gluten-free with just a simple substitution. I used multi-blend, gluten-free flour from Authentic Foods instead of all-purpose flour, and brown rice flour instead of the semolina flour. It worked out perfectly with a cup-for-cup substitution. The only trick is to have more patience with the dough, which is more likely to tear. Roll it out slowly and gently, and when you're folding the edges over, use the parchment paper it's sitting on to help roll the edges up and over so they don't tear.
Prep time: 60 minutes
Cook time: 30 minutes
Total time: 90 minutes
Yields: 4 servings
Ingredients for pastry
- 3/4 cups all-purpose flour (use multi-blend gluten-free flour for GF version)
- 1/4 cup semolina flour (use brown rice flour for GF version)
- 1/2 teaspoon kosher salt
- 6 tablespoons chilled unsalted butter, cut into small pieces
- 2 to 4 tablespoons ice water
- 1 butternut squash
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme leaves, chopped
- 1 clove garlic, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 10 cloves garlic, whole and unpeeled
- 1/2 cup fresh ricotta
- 1 cup grated fontina
- 2 tablespoons grated parmesan
- First, we make the dough. Add your flours and salt to the bowl of a food processor and pulse to combine.
- Add the butter and pulse until it forms a crumbly mix.
- Add the ice water, 1 tablespoon at a time, until the dough sticks together and forms a ball (don't make it too moist).
- Transfer the dough to a lightly floured surface and roll it into a ball with your hands. Cover it with plastic wrap. Place it in the fridge for at least 30 minutes to let the butter harden. You can leave it in the fridge for up to a day; if you want to make the dough in the morning, you can complete your galette later in the day.
- Next we prepare the filling. Preheat the oven to 400 degrees Fahrenheit, and line two baking sheets with parchment paper.
- Cut the butternut squash into two halves and place in the oven on a baking sheet for about 10 minutes. You want to bake it only enough to soften it so it is easier to cut. Peel the entire squash, and cut it into 1/4-inch-thick slices.
- In a large bowl, combine the olive oil, chopped garlic and thyme and stir. Add the squash slices and toss to coat each slice completely. Spread the slices onto one of the baking sheets. Scatter the garlic cloves in between the slices. Put the whole sheet into the oven and bake until both are tender, about 25-30 minutes. Let cool.
- While that's baking, get your galette dough ready. Remove the dough from the refrigerator and roll it out into a large circle about 1/4-inch thick. Transfer this disk to parchment paper-lined baking sheet and put it in the fridge until ready to use.
- Once the garlic is cooled, peel and put in the reserved bowl. Mash the garlic until it is a smooth paste, then stir in the ricotta cheese.
- Now, we put the galette together. Pull your dough disk from the fridge. Spread the garlic-cheese mixture over the top, leaving a 1-inch border along the edges (this is what will be folded over).
- Arrange your slices of squash over the garlic-cheese mixture. While you don't have to make it pretty, it's fun to do so and you can arrange the squash in a lovely spiraling circle. Just don't let the slices overlap too much. Too thick, and it'll be too heavy for the galette crust and it'll break when you serve it later.
- Next, fold the edges toward the center of the galette. Remember the tips I gave you above, if you're having any trouble getting the crust to fold nicely.
- Sprinkle the fontina cheese over the center of the galette, and sprinkle the edges of the crust with the parmesan cheese. Place your galette in the oven and bake until the crust is crisp and golden brown, about 25-30 minutes.
- Let cool slightly before slicing and serve it up warm. Yum!