Thanks for sharing!!! In the end, just wrapped some sort of combined balls of the mixture (wasn’t sure what you meant when you said ‘remove the larger lumps’) in saran wrap and stuck in the freezer. A happy accident. My 10 year-old just made this with no help whatsoever. Then just transfer paper+crust onto baking sheet? I’ve really been enjoying your blog since I discovered it a few months ago. All good, but I keep coming straight back to the butternut squash! Hi Deb, I will definitely make this again. Best crust I’ve ever made (yogurt variety)— going to try w the Apple pie! Anywho, since I’ve already given away my location with the crabcakes, have you ever had Virginia peanut soup of the super rich creamy variety? Oh I love ‘fall’. I was pretty intimidated when I set out to make this because I’d never done any pastry making before . zucchini ricotta galette. This has become a Thanksgiving staple as we have made it at least the last 4 years. Last iteration I made the double version from your book and used a food processor for the dough. The flavors were unbelievable together. I made it with “Reblochon” as Asiago cheese is not easy to find in France ;) 1/4 cup sour cream or plain yogurt I just mixed up the flour and salt in my KitchenAid, and added cold butter cut into bits, mixing until it looked like coarse meal. I just started a strawberry garden with my kids and the strawberries are starting to come out so they have been wanting to look for recipes to make with them. I love this recipe. Thank you. This galette says no. I also subbed a combo of gouda/chèvre for the fontina. You can also use a spoon. I was hoping to make 2 small gallettes as gifts. . I paired it with a simple spinach salad, and had planned for a blackberry crumble for dessert. If you have a chance to bring the filling to room temperature before you assemble it, it might even be better. 1 1/4 cups all-purpose flour Cannot thank you enough for this gem! May 13, 2020 - Explore maureen morley's board "vegetables" on Pinterest. . The fastest way to make people think you are a very fancy person is to start cooking things like this mushroom and goat cheese galette. I wanted to bring it to a last minute potluck dinner tonight but was wondering if I can use Puff Pastry(from a box!!) The dough truly does make for an amazing crust. made this last night and it is so wonderful! I haven’t tested it but I suspect it would be a problem because it won’t solidify. Wow. Took it to a NYE dinner and once again it was a big hit! I think I’ll make it for Sunday supper! (i.e. A galette is a free-form pie, sweet or savory. This is SO GREAT! trying out new recipes (next week I am excited to make your espresso chiffon cake for my friend’s birthday!). I hope to make the actual galette when I have some spare time and a butternut squash :-). So I may make it with that. then a sprinkle of feta. I love butternut squash, eat it baked, in soups and anything else I can think of. Recipes. It took over an hour to cook and the sugar caramelized. Filled with bing cherries that weren’t so ripe, so added extra 5g sugar and some vanilla extract. it’s cooking right now in the oven and i cannot wait to eat it! Yield: 1 7.5 to 8-inch galette, double or triple to make additional flavors "Adding some ricotta to the dough will give it a nice subtle flavor, but you could replace that easily with yogurt or sour cream. Will this dough cook properly in that way? I will dial back the butter next time, or might try swapping some of the flour for whole wheat, which I think absorbs more moisture. Basil, ricotta, mozzarella, garlic and coins of zucchini assemble in what is basically a flaky nest of summer. Does this happen to anyone else? It keeps well. Very good veggie meal. Your dish just inspired me to try my own galette for dinner tonight. half the freaking thing, lol! Wonderful recipe! 1/4 cup ice water, For the filling: Very similar to a Gourmet recipe that uses 6 oz of goat cheese, so I did that but I will make it again and I’ll try Fontina next time. It was a subtle but AMAZING addition. Thanks! Have made it a few times and have one in the oven now. This sounds excellent! I’ve made this before and it’s absolutely to die for! Serve warm or at room temperature. so delicious! did get a bunch of oil puddling underneath, but I just drained it off. i favourite so far: roasted potatoes, sun dried tomatoes, carmelized onions, feta and zucchini…yum! I love fall and this recipe! I’ve now made this recipe at least 5 times, and it’s always a hit. My. My mistake, it was not nearly as good. I usually have vanilla yogurt on hand so suppose i could use that instead of plain yogurt? 1 teaspoon salt This dough should be rolled out cold. Thanks for the detailed post. My mom and I both got your cookbook for christmas and immediately singled out this recipe to make for a big family Christmas Eve dinner. brown butter. Everyone I’ve made it for has absolutely raved. I love fall. I guess my friends are starting to catch onto me! FUN! I didn’t freeze anything and made it a la pate brise in the Cuisinart in five minutes — just pulse butter into dry until biggest pieces are like peas, then pour in wet mixture in two batches and pulse only till combined. i’m into it. The dough recipe is easy to batch, so now have a couple of discs of frozen galette dough for the next time I have fruit that doesn’t top well on the strawberry summer cake (I love using cherries and pluots on that particular recipe). Figured out that because of distractions from kids etc I had messed up the conversion to metric (us sensible Europeans have no way to measure things in cups) and accidentally used double the water and yoghurt. We will definitely make it again!! I was also very lazy & didn’t bother with all the freezing & chilling of the dough. Thanks! http://hereandthere123.blogspot.com/2007/11/new-thanksgiving-favorite-smitten.html. P.s. I felt so accomplished cooking this recipe! Looking forward to making this with different fruits; thanks Deb! Tastes like fall. I baked this filling into some handpies when I was pregnant and froze them. It came together so easily and rolled out perfectly after chilling about an hour. This is the first recipe I’ve tried from this website; it was the recipe that introduced me to Smitten Kitchen and I look forward to trying more of your great recipes. It was just a little sweet which means it can be breakfast tomorrow:) I didn’t have tapioca starch, so I used arrowroot powder instead. Absolutely delicious and I can’t wait to make this again with other fillings! It would be interesting to try it again with the same amount of sugar (but half brown sugar) and a different pan – more like blueberry toffee bars! I would ease off on the water unless the dough seems to need it to come together. Thanks so much for the inspiring recipes, both on your site and in your cookbook! But I can stop contemplating it because this is it– caramelized onion, sage and butternut squash with “stinky cheese” (according to my original note). Everyone loved it – think I might try baking the pastry in small rounds and turning this into canapes for a party this weekend. so I used chevre. Right out of the oven, I adored it, but as I kept nibbling on it through the day, I found the sage flavor to be overpowering (I used fresh). I used 1 cup of rhubarb and 2.5 cups of strawberries, as well as suggested 1.5 T of cornstarch. I adore galettes. All hail the galette! The pre-cubed butternut squash at Costco this time of year made prep even faster. Hi Deb, The light is amazing and you can tilt it any which way. This was delicious! Made it for Yom Kippur break fast…I adore your cookbook and blog recipes!!!! Thank you so much for this recipe– I made it for my Husband this weekend and we absolutely loved it. I also more deeply caramelized the onions than what’s shown. Is this madness? I love fontina, but for some reason, I like the idea of just the squash and onions. I love galettes! I picked up the tip about using a box grater for butter from your strawberry and cream dream biscuits. Any thoughts on what might be going wrong? Has anyone tried freezing this before or after baking? this is, I believe, my favorite recipe I’ve ever made. Can I make the filling or dough a day before and then assemble and cook it? I commend you on seeking out the early fall despite this ridiculous weather we’ve been having. I had a hard time not just eating the filling components as they were coming off. Tonight I decided to conquer the fear in the name of roasted butternut squash. I diced my onions, instead of slicing them, otherwise followed the recipe exactly. I have all of these ingredients fresh from the produce stand today and I plan to make this weekend. I love to cook, and do so pretty much every day, so your blog has been a HUGE inspiration! Now you’ve got me wanting to try this dessert, too! Yield: 1 7.5 to 8-inch galette, double or triple to make additional flavors "Adding some ricotta to the dough will give it a nice subtle flavor, but you could replace that easily with yogurt or sour cream. Deb, why did you not warn me that fontina cheese is so stinky? made this last night with a friend and it was insanely good. This is a recipe I keep coming back to. Thank you for adding another fantastic recipe to my list! Chill in the fridge for 1 hour or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Ooh, I saw these pictures on Flickr and hoped that my new Google Reader item was the write-up! Thanks for the feedback! hmm. This has to be one of the greatest desserts ever conceived, and constructing it … When the squash is soft (it doesn’t take long – 10 minutes or so), I add the herbs and let it cool a little while I roll out the crust. Apparently even better the next day! Question: how to store leftovers? I imagine this crust recipe will be amazing with late summer plums. There’s a reason it’s front and center on the cover. Hi Deb, I’m thinking of making this for Thanksgiving but would need to make this ahead of time. Thank you for another wonderful recipe. Butternut Squash Galette Taken from The Smitten Kitchen Cookbook by Deb Perelman, a free-form rustic tart recipe of butternut squash, carmelised onion and pastry. It looked little, but tasted great. Thanks for sharing wonderful post. It was a great hit both times – and it froze really well! Just wanted to let you know that I made the galette and it was the biggest hit of our Thanksgiving feast. I’ve made both your nectarine galette and the blue and red berry galette in the past few weeks! I made this last night for my sister-in-law’s birthday dinner. This one surely looks quite tempting. Deb thank you for this it’s so gorgeous and simple. It keeps really well. It’s so divine and such a crowd-pleaser, as I have made it now several times! Doh! Well, this may have been the best thing i have ever made. Is it paramount to chill the dough? One might “serve 6” as a side dish, but not as a main course. I made this today and it was amazing! Made this for dinner last night exactly as directed. I paired it with a pan seared duck breast served as medallions along with medallions of chirizo sausage and medallions of maple brown sugar sausage. made this last week — it was divine!!! Remove the galette from the oven, let stand for five minutes, then slide onto a serving plate. Sprinkle it all over with turbinado or coarse sugar. I used golden acorn squash instead of butternut, but it worked well. Huge hit. I used a food processor both for the butter and to add the liquid. Like another commenter said it also reheated very well the next day. I made this several times this fall and can’t say enough about it. Sublime. I refrigerated both and then rolled out the crust and assembled the galette on Easter morning. I find that they tend to have more flavor …. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients. Post was not sent - check your email addresses! Don’t be worried about how dry the dough is before you refrigerate it- it will come together. The filling is fantastic. I love the galette, too – onions are the best (I actually posted a recipe with caramelized onions today, too!) I’ll definitely make this again and again! Mostly thanks to you lol). Upon his first bite, my boyfriend called it “interesting”. You can use a regular pie crust instead (My All-Butter, Really Flaky one or Extra-Flaky Pie Crust). -@smittenkitchen. Twelve years ago: Martha’s Macaroni-and-Cheese and Crispy Salted Oatmeal White Chocolate Cookies and Cherry Cornmeal Upside-Down Cake Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. The crust is so tasty and delightfully flaky, and the combination of ingredients makes for such unique layers of flavor and simultaneously tastes homey and sophisticated. I have made this three times and have my forth in the oven. SUBSTITUTIONS I used frozen rhubarb, and it turned out fine. (That said, even when tiny, a little bit of butter seepage, usually from the flecks at the surface, isn’t uncommon. beach bean salad. I did it. I used 3 TBSP sugar in the berry mixture, as written, but wish we’d bumped it up to 4-5 TBSP (in line with Deb’s note – I just didn’t read it in time). Simple whipped cream is perfect with this. I used leftover filling from your bourbon peach hand pies, and used cream instead of water for the egg wash, and just an egg yolk (increases glossiness). I have some sensory issues with dry flour, but I know some recipes really benefit from a hands on approach. Pastry crust. I baked at 35 min @ 400 F, crust was perfect, but bottom not quite done, so left in a bit longer. but this recipe needs all the praise. Just made this with shallots and mozzarella (instead of onion and fontina). I’ve always been a big fan of this crust and was wondering, with a small addition of sugar, if it would work well for a holiday pie. Tonight was butternut squash, stilton, carm onions, plus some cheddar on one. I switch the fontina for gruyere. I mean, I know how decidedly unoriginal that is to say, but I can’t help it. Saved by Lindsay Scott. Would I freeze it unbaked or baked? Hope you enjoy the galette! Wow — that sounds so cool. Hi Deb! It was the perfect blend of, well everything! I made two, cooked one straight away & stashed the other in the freezer for an emergency. Both were amazing but I actually think the Gruyere version was better. The crust was nicely flakey. if only i’d get past the dough phobia…. epicure had a cabbage/mushroom one but it was awfully bland…, this crust was amazing–tender and crisp, which, even after years of baking, for me is sometimes an elusive quality in an “all-butter” pie dough. There’s less flavor-occluding sugar and thickeners because galettes are more forgiving of messiness. If you try it, please let us know if it works. Thank you, Deb! i made your sweet potato buttermilk pie for a potluck last week and it was very well received! Wow! The crust is exceptionally light and you’re unlikely find an easier one to roll out. I made this and your tasty tomato soup for dinner tonight. but i want to know, did you try it with the apples and cranberries? Curious if you have any thoughts/advice/experience to offer? Just want to report that I made the crust gluten free using Bob’s Red Mill 1:1 GF flour (the one in the blue package) and it came out great! I think it will work a little differently because it’s not as firm when it is cold. When I finished assembling it, it was a little smaller than I had wanted. That happens to me EVERY. OMG… this is delicious. Hope that helps. Also this definitely served 4 as a main and we ate the whole thing and kind of wished there was more – maybe it serves 6 as a side with lots of other dishes but once it was cut into 6, each piece was pretty small. just perfect As for peeling the squash, I use the same technique as you do, Deb, and I try to actually enjoy it. Or maybe just pumpkin brownies? I made this with my garden’s fresh rhubarb. The dough felt really nice – stretchy and smooth, just like you wrote. I’ve made this about 5 times in the last two months, including on Thanksgiving for my in-laws and a work potluck. Is there any reason I couldn’t halve this recipe? Thanks for such an interesting combo of flavors – i love how the cayenne builds up slowly. Any good meat pairing suggestions? I love this recipe! Thanks Deb! Mix squash, caramelized onions, cheese and herbs together in a bowl. The dough was abundantly flaky and easy to make by hand. I *thought* I had another bag of all purpose flour in the house but was mistaken. See more ideas about Prune plum, Plum recipes, Food. This was the perfect vegetarian entree / veggie side dish for our Thanksgiving pot-luck. Maybe add a little extra thickener for frozen berries. (The freeform crust helps!) I rolled mine out and after I piled on the fruit and folded, it leaked. There’s butternut squash and onion. Any other ideas for fillings? This galette pastry (which I have also used in your zucchini galette) is perfect. WONDERFUL with nectarines. I’m making this right now, but without the galette shell. Yikes, just saw a similar comment right before mine. i have yet to buy my first squash of the season, but when i do, this will be the first recipe i try. I don’t think it should flop, just be less ideal than the other option. Thanks smitten kitchen! Fantastic. Happy New Year to you and yours. I saw that a couple of people had asked about it in the past, but no responses. Hi Juliana — So, as you spotted, this is one of the recipes I heavily streamlined for the book and, indeed, the butter freezing step was one I felt we could do without. This one is thicker and barely sweetened. I accidentally forgot to mix the cayenne in with the onions, so I sprinkled it on top. This is a new absolute favorite. I finally realized, though, that I like delicata squash way more than butternut. Thank you!! Doused the egg-washed dough with lots of black pepper. :). Debbie - Mountain Mama says: May 8, 2017 at 4:56 pm Awesome article! This was lovely dough to roll out. Also Deb, I’m not sure if it’s just me, but do you find lard or shortening yield a more tender, flakier crust. If you think it can handle more without seeming too dry or brittle, then swap up to 3/4 cup whole wheat (or rye, which I also like here). I made the squash, onions and dough the night before, then when my guests were there the next day I got to breezily roll out the (very forgiving) dough, toss the filling together and pop it in the oven while I enjoyed a glass of wine. Too bad I just made a savory tart to bring for lunch this week. I also made this for Thanksgiving dinner and it was the biggest hit at the dinner (even among people who don’t usually eat squash!) I made this for a dinner party last friday, and it got rave reviews! I have obsessed over the Smitten Kitchen website for several years now, and tell everyone I know about your delicious recipes! That being said, Deb, you’ve lost it. Good lord!!! Similar to the way a croissant flakes! I did end up using rye flour in the crust which was amazing. Just made this for dinner tonight with a side salad. Gruyere has kind of an earthy flavour that complemented the squash and onions really well. Then we had a baby and stopped taking vacations. I sent some to a neighbor (who loved it) and my husband and I polished off the rest with no regrets or shame. to deb – thanks for having such a great site. balsamic vinegar. My friend made this and brought to my halloween party. I made this tonight—it was delicious and impressed my guests! . :) I just mixed up the onions and squash and sprinkled cheese on top. I used yogurt and it was a tender and easy-to-work-with crust. Didn’t matter – turned out awesome. Wows. since I don’t have time to make the dough… Anyone know if that will work? This was amazing. Rhubarb is less sweet. I made this today . Silly as it is, I’ve always kinda thought of tarts as dessert-only…with this recipe I can’t wait to tuck into one for dinner! I have no idea how to make it but I feel like you will! Fourth time with this recipe and we always love it. I’m thinking it’d be a great brunch dish too. Wow and wow …was this worth every bite! Transfer to an ungreased baking sheet. I have made this multiple times and it is delicious. I am officially galette obsessed thanks to this recipe. A friend of mine posted this recipe on FB years ago. Ah, bliss. I noticed that the recipe here is different than the one in your cookbook. Like I said first time making crust so I had/have no idea what to aim for. I got a few jealous noses poking in my office when I warmed a piece up for lunch at work. Deb, since I’m a tinkerer, trying to eat gluten free, and didn’t have all the ingredients you called for, I riffed on your recipe, making a dough from chickpea flour and dotting the tart with ricotta. crying happened. :( :(. Absolutely my favorite dishes I’ve ever made, and everyone else was happy too! And it was everything I had hoped, can’t wait for the leftovers! THAT good. But then when I got all excited and started explaining how easy it was to put together despite its dainty appearance, a male friend stopped me in my tracks and said, gently, “Uhh, maybe you need a boyfriend?” Oh. Amazing! I haven’t baked much with frozen peaches but aside from being more softer and watery when they cook, it should be fine. Wow! the only changes we made were that a) i didn’t freeze the flour and butter when making the crust, and b) we didn’t add sugar while caramelizing the onions. I made it twice. It was really good but I think next time I will cook the rhubarb a little first. i added the zest of a lemon and 1 tsp of vanilla extract, and 1 tbsp of cornstarch instead of tapioca, to the strawberries, and also 1 tsp of vanilla and a dash of cinnamon to the dough, which only needed 2-3 tbsps of cold liquid (i used hard cider). Can’t wait to try some of the other galettes! Step 5 Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Or do you think I could sneak in 6? Your recipe said “serves 6,” and I took you at your word and had this as a main with just a salad as the side. It was so easy! Notify me of follow-up comments by email. And now that said boyfriend and I have subscribed to a CSA this will be a welcome addition to our repetoire. It did take about 45 minutes of bake time to get the crust the perfect golden color. Deb- I made a version of this! it sounds delicious. so glad there is leftovers for lunch!!! This one has a cool shape and ricotta. Probably, but if you’re worried, use a little less. This recipe is a keeper. Note: This recipe is abundantly flexible. I am making two galettes for a dinner party this week, but am worried I won’t find any good squash in August. Oddly, my store was out of butternut squash so I used two sweet potatoes and it was AMAZING!!! theysaysilenceisgold — It’s true; fall is just a little bit prettier away from the city. Since rhubarb is so tart did you do anything to it or does the sweetness from the berries plus the 1/4c of sugar take care of that? Thanks Deb for opening our taste buds to the combo of squash, caramelized onions and cheese! . This was so good! For a darker, glossier crust, beat egg with 1 teaspoon of water and brush it over the crust. I made this last night, it was delicious, however, while it was in the oven, I had to pull it out twice and drain the oil as it was almost overflowing the pan. I too refrigerated for 24 hours, brought to room temp for 30 min and then baked for 40. It’s the best! I’ll be making this again, and again, and again, and again. It took more time than I thought because my kitchen was so chilly in the cold weather that I couldn’t mix the flour and the butter. 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