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The Full Yield Blog

Winter Squash Galette

December 27, 2010 | Tags: Deborah Madison , Food , Vegetables | Post comment

Winter Squash Galette

Two cups cooked squash will make a galette for four; 3 cups will make one for six, but the amount of dough remains the same. This yeast-based dough cuts down on the amount of fat you need – 3 tablespoons of olive oil instead of 8 tablespoons butter—but it needs to be rolled very thinly so that it doesn’t become bready.  The amount of yeast used is less than what is in a package so be sure to measure it.  If you cook the squash and make the filling a day or two ahead of time, then you pretty much just have to make the dough, let it rise for an hour, then fill and bake.

Uses?  Serve thin wedges as an appetizer or as a first course.  Or, cut into large pieces and serve as a main course with a green salad on the side.

Ingredients

The Yeasted Dough
½ cup warm water
1 1/2 teaspoons yeast
3 tablespoons olive oil
½ teaspoon salt
1 egg, beaten
1 1 /2 cups white whole-wheat flour or regular whole-wheat flour

The Filling
2 to 3 cups cooked winter squash*
1 tablespoon olive oil
1 small onion, finely diced
6 large sage leaves, slivered and chopped, or 1 teaspoon dried sage
1 large garlic clove, put through a press
2/3 to 1 cup grated cheese, such as Parmesan, Asiago, Gruyere
salt and pepper to taste
1 beaten egg for glazing
finely chopped parsley for garnish

Preparation

1. Lightly oil a bowl for the dough to rise in.  Pour the warm water in a medium sized bowl and stir in the yeast.  Wait for it to proof, or until the surface is covered with foamy bubbles, then stir in the oil, salt, and beaten egg. Whisk or stir about 1 cup of the flour into the liquid, at which point it will be rather shaggy and heavy. Knead in as much of the remainder as you can easily on a lightly floured board, aiming for it to be on the moist side, just short of sticky.  You may or may not need to use all of the flour. (I seldom do because our flour is very dry, due to the dry atmosphere.)  Turn the dough into the oiled bowl and cover with a plastic bag or piece of plastic wrap and set aside to rise for about an hour.

2.  While the dough is rising, heat the oil in an 8- or 10-inch non-stick skillet then add the onion and sage.  Cook over medium heat, stirring frequently, until the onion has softened, about 8 minutes.  Add the garlic, cook for 1 minute more, then stir in the cooked squash. Mash it around the pan and cook to warm it through, then stir in the cheese, using the smaller amount for the lesser amount of squash.  Taste for salt—it may not need any—and season with pepper.

3.  To assemble the galette, turn the dough out of its bowl onto a lightly floured surface. Press it into a thick disk, then roll it out as thinly as possible.  If using just 2 cups of filling, trim the dough to make an 11-inch circle, using a lid for a template or going free hand.  If using more, make it a twelve-inch circle.  Spread the filling over the dough leaving a rim of about two inches. Pleat the excess dough over the filling, then brush with the beaten egg.
(Reserve any extra dough and egg for making crackers, below.)

4. Preheat the oven to 350’.  Just before you slide the galette into the oven, brush it once more with the egg.  Bake in the middle of the oven until richly browned, about 25 minutes.  Remove.  Serve hot or at room temperature, garnished with a dusting of finely chopped parsley.

*To Cook the Squash: Halve a butternut squash (about 2 pounds) lengthwise, scoop out the seeds, then cut each piece in half crosswise.  Steam over simmering water until very soft.  Scoop out the flesh when cook enough to handle with ease.

To Make Crackers: With the extra dough and egg wash, gather the scraps, knead them together, and roll out as thinly as possible. (You might have to let it rest for 15 minutes or so first.) Scatter seeds, such as caraway or fennel seeds, over the top, add pepper flakes if you wish, and sea salt. Roll these into the dough then brush lightly with the egg.  Cut into squares or diamonds and put them on a sheet pan.  Poke them with the tines of the fork. When the galette is finished, pop them in the oven until crisp and brown, about 10 minutes.

Serves 4 to 6, depending on the amount of squash