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Butternut Squash and Goat Cheese Galette

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 Butternut Squash and Goat Cheese Galette
Recipe for the week of October 21-25, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine French
Prep Time 20 minutes
Cook Time 1 hour
Servings
Yield 8 servings
Ingredients
For the Crust
  • 1 1/2 cups all purpose flour
  • 2/3 cup butter cubed
  • 1/2 teaspoon Salt
  • 3-4 tablespoons ice water
  • For the Galette
For the Galette
  • 2 cups butternut squash cubed
  • 4 tablespoons olive oil divided
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
  • 2 tablespoons butter
  • 2 leeks halved and thinly sliced
  • 3 garlic cloves minced
  • 1 tablespoon thyme leaves chopped
  • 2 tablespoons cornmeal
  • 4 ounces goat cheese
  • 2 tablespoons cornmeal
  • 4 ounces goat cheese
Course Main Dish
Cuisine French
Prep Time 20 minutes
Cook Time 1 hour
Servings
Yield 8 servings
Ingredients
For the Crust
  • 1 1/2 cups all purpose flour
  • 2/3 cup butter cubed
  • 1/2 teaspoon Salt
  • 3-4 tablespoons ice water
  • For the Galette
For the Galette
  • 2 cups butternut squash cubed
  • 4 tablespoons olive oil divided
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
  • 2 tablespoons butter
  • 2 leeks halved and thinly sliced
  • 3 garlic cloves minced
  • 1 tablespoon thyme leaves chopped
  • 2 tablespoons cornmeal
  • 4 ounces goat cheese
  • 2 tablespoons cornmeal
  • 4 ounces goat cheese
Instructions
Preparing the Vegetables
  1. Preheat oven to 375 degrees.
  2. Toss butternut squash cubes with 2 tablespoons olive oil, salt, and black pepper and place on a baking sheet. Roast until easily pierced with a knife, approximately 25 minutes. Shake the pan or stir the cubes halfway through. Let cool and drain off any excess oil.
For the Crust
  1. While the squash is roasting, combine the flour, butter, and salt using a metal fork, until the mixture is coursed. Slowly add the water to the flour mixture and mix to combine.
  2. Empty the crust mixture onto a flat surface and gently pull it together, being careful not to knead or overwork the dough.
  3. Roll out into a circle on a floured surface. Sprinkle cornmeal line a baking sheet with parchment paper and sprinkle that with cornmeal before placing the crust onto it.
  4. Cover and refrigerate.
For the Galette
  1. While the crust is resting, heat the remaining olive oil and butter over medium-high heat in a nonstick pan. Add the leeks, reduce heat to medium-low and cook, stirring often until very soft, approximately 20 minutes. Add a tablespoon or two of water as they cook if they get dry. Stir in the garlic and thyme until fragrant. Then remove from heat.
How to Assemble
  1. Spread the leek mixture over the crust to about 2 inches from the edge. Dab leek mixture with goat cheese. Top with butternut squash.
  2. Pull the edges of the crust over the mixture to create a freeform tart leaving the center open. Brush off any excess cornmeal. Brush the galette with olive oil.
  3. Bake for 30-35 minutes or until crust is golden.