This was my first galette, and it was savory! I kind of associate galettes with sweetness, because I see so many recipes for sweet fruit ones, but this savory one was great. Perfect for packing lunches, and since the pie crust is rolled so thinly, you get more filling per pie crust (and therefore less butter per serving : ) ) This was also the first real think I've cooked since I started my new job (!!!). I'm not used to cooking so little, but I'm surprisingly drained after getting home from a whole day of training (after busy weekends of helping my parents out). Definitely hoping that I get some more energy to cook after work, and I think I will once I've completed training and the weather gets nicer/brighter.
I used about 1/4 the original recipe's measure of olive oil, so if you want to use the full 1/4th cup, feel free, I just feel it would be too greasy like that, but as you can see, my butternut squash was a little wrinkly (but still delicious). Up to you!
Butternut Squash Chedder Galette
slightly adapted from Domestic Deborah
1 recipe pate brisee/pie crust (I used Martha Stewart's recipe)
1.5 lbs butternut squash, peeled, seeded, and diced
1 medium onion, diced
1 cup aged white cheddar, grated
1 Tbs. extra virgin olive oil
2 Tbs. fresh sage, minced
1 tsp. salt
black pepper to taste
1 large egg yolk + 1 Tbs. cold water
1. Pre-heat oven to 375F.
2. Roll out pastry into a 12" circle. Place on a large baking sheet, cover with plastic wrap or a damp towel and refridgerate until ready to use.
3. Combine butternut squash, onion, cheddar, olive oil, sage, salt, and pepper in a mixing bowl and fold together until mixture is reasonably consistent and lightly coated in olive oil.
4. Mound filling onto the pie crust and spread out evenly, leaving 2" of pie crust all around the edges. Fold edge of crust over the filling.
5. Whisk together egg yolk and water, and brush onto crust.
6. Bake for 45-50 minutes (or more) until crust is golden brown and butternut squash is cooked (it may not completely soften and that's fine).
7. Let galette cool for 30 minutes, then serve