Savory galettes are very versatile. I'm equally happy eating one for dinner as I am for brunch. Serve with a salad lightly dressed with olive oil and lemon juice; the acidity is a welcome contrast to the richness of the galette.
Ingredients
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
Instructions
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).
Notes
(Recipe adapted from Vegetarian Cooking for Everyone by Deborah Madison)
Recipe by strawberryplum at http://www.strawberryplum.com/butternut-squash-leek-brie-galette/