The past few days have been “melty” here in Minnesota. Everyone seems a little happier and finally has a little skip in their step now that we’re seeing a glimmer of spring. The end is finally, maybe, in sight.
Perfect. Except for one thing. One thing I can’t believe I’m about to say.
Have I had my fill of winter cooking yet? Am I ready to trade in the hearty root vegetables and braised meats for asparagus and artichokes? I better get in a couple more soups. Maybe a stew. Better do some baking. Bread pudding? Polenta. Gooey cheese. Root vegetables. Roasts. Winter squash.
Squash! No, I haven’t quite had my fill. I loaded up on it in the beginning and then it fell off my radar.
Alright, tonight squash’ll get crossed off our winter eating bucket list. We’ll roast it, combine it with sautéed leeks and Brie, and use it as the filling for a savory galette. Nice, 3 checks off our list: squash, cheese, and baking.
Have you made a galette before? It’s essentially a
lazy-man’s rustic, free-form pie. You can make sweet, fruit-filled galettes (which, once I move into my summer eating regime, will surely make an appearance on the site) and you also can make savory galettes, like this one, with vegetables, cheese, or meat.
We’ll mix up the dough for the crust first, then work on the filling. This is your basic pie crust: butter is cut into flour, ice water is sprinkled over and worked in until everything sticks together. Keep your butter well chilled and don’t overdo the mixing and you’ll end up with a gloriously buttery, flaky crust.
While the crust is chilling, we’ll get the filling together. Peel and chunk a squash. Season and roast.
Chop and wash the leeks. Wow, such a beautiful spring-like tint of green. Meaningful…this galette is bridging the gap between winter and spring. Sauté the leeks with a clove of garlic and combine with the roasted squash.
Bring all of the players together: the filling, the chilled crust dough, the wedge of Brie, an egg wash. Roll out the crust, mound the filling in the center, and dot with cheese. Fold the edges up over the filling and brush with an egg wash.
Savor every wintry bite of your squash galette. This could be the last of the season.
- FOR THE GALETTE DOUGH
- 2 c. All Purpose Flour
- ½ tsp. Kosher Salt
- 1 Tbsp. Sugar
- 12 Tbsp. (1½ sticks) Unsalted Butter, cut into ½ in. pieces and very cold
- Iced Water
- Pinch of Flaky Sea Salt, optional
- FOR THE GALETTE FILLING
- 1 Butternut Squash (about 2½ #), peeled and cut into 1 in. chunks
- 1 sprig Fresh Rosemary, minced
- 1 Tbsp. Olive Oil
- ½ Tbsp. Butter
- 2 Leeks, white and light green parts cut into ¼ in. rounds
- 1 clove Garlic, minced
- 4 oz. Brie
- 1 Egg
- Combine the flour, salt, and sugar in a large bowl. You could use a food processor, if you prefer. Scatter the cold butter pieces over the dry ingredients and cut in using 2 knives or a pastry cutter (or pulse, if using a food processor) until most of the butter pieces are pea-sized. Sprinkle water (1 Tbsp. at a time) over the mixture and gently combine with a rubber spatula until the dough comes together. My dough required about 7 Tbsp. of water. Press the dough into a disk, wrap with plastic wrap, and chill for at least ½ an hour.
- Preheat oven to 375°. Toss the squash with about 1 Tbsp. olive oil, rosemary, salt, and pepper on a baking sheet. Roast until tender, about 30 minutes.
- Heat about ½ Tbsp. of butter over medium-high heat in a large sauté pan. Sauté the leeks and garlic until the garlic is fragrant and the leeks have softened, 3-4 minutes. Season with salt and pepper.
- Combine the roasted squash with the leeks. Taste and season, if necessary. Allow to cool to room temperature or refrigerate until you are ready to assemble the galette. You could do everything up to this point a day ahead, if you like.
- Preheat the oven to 375°. Place the chilled crust dough on a lightly floured surface and roll into a large, thin circle, about 14 in. in diameter. Mound the cooled filling in the center, leaving about a 2 in. border. Dot the top with the Brie. Fold the edges up over the filling. Whisk the egg with a Tbsp. of water and use to brush the edges of the galette. Sprinkle the edges with a pinch of flaky sea salt, if desired. Bake on a parchment-lined baking sheet until the crust is golden, about 40 minutes. Allow to cool for 10 minutes before cutting (it will hold together better).