Appetizer, Baked Treats, Vegetarian

Butternut Squash, Fennel and Goat Cheese Galette

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Around this time of year there are always lots of parties and gatherings at work.  I love it when people actually bring food that they have cooked to these sorts of events.  It’s fun to see who else out there has a tucked away secret talent.  I know I’m not the only one.  I also like it because I get to try different types of cuisines such as El Salvadorean Tamales, Philipino Pansit, or biscuits and gravy made by a Korean person (they were damn good).  It’s always enlightening.  And it’s also an opportunity for me to show off a little bit.

Butternut squash and fennel are a popular combo so I thought I’d put them together in a galette.  I’ve never made one before but I see them EVERY DAY on all the food blogs I follow.  They always look so pretty, elegant and tasty.  I wanted to try my hand at making one.  I used this guide from Food 52, which was pretty simple, straightforward and most importantly, flexible.  I made the galette in the morning before work, pulled it out of the oven and ran out the door.  I sat it on my desk and the intoxicating smell of buttery pastry and caramelized fennel and onions wafted over my face, torturing me for 3 hours.  When it was finally time for the potluck I made sure to get a piece of my own creation.  I was pretty proud to call it mine.

The crust was so buttery and delicious, I will be doing more galettes in the future for sure.

The crust was so buttery and delicious, I will be doing more galettes in the future for sure.

Do you have a holiday potluck or crowd pleasing recipe that you love?   Share it in the comments!

Delightful Recipe

Serves 6
Adapted from Food52

INGREDIENTS

  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons granulated sugar
  • 1 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup cold water
  • 2 tablespoons cider vinegar
  • 1/2 cup ice
  • 1 small to medium butternut squash peeled and sliced thin
  • 1 large fennel bulb sliced thin
  • 1 medium onion sliced thin
  • 3 Tablespoons hazelnuts crushed or roughly chopped
  • 1 package feta cheese
Instructions for Crust
  1. Stir the flour, salt, and sugar together in a large bowl.
  2. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula.
  3. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).
  4. Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.
  5. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated.
  6. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.
  7. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
  8. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
  9. If making the double-crust version, divide the dough in half before shaping each portion into flat discs.
  10. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.
Instructions for Galette
  1. Preheat oven to 400 degrees.
  2. Mix butternut squash slices in a large bowl with olive oil and salt to coat. Spread them out evenly on a baking sheet lined with parchment paper and put them in the oven to roast for about 20 minutes.  Cooking time will vary depending on how thin you sliced them so keep an eye on it.  You want them to be soft but not browned.
  3. Heat oil in a saute pan and ad onions and fennel.  Sprinkle with salt.  Cook until soft and starting to brown around edges.
  4. Roll galette dough out to a quarter inch thick.  Place on a baking sheet lined with parchment paper.
  5. Lay slices of roasted butternut squash in a single layer on dough.  Then top with fennel, onions, chopped hazelnuts and sprinkle with feta cheese.  Make sure you leave a boarder of about an inch or two around the edge so you can fold up the galette.
  6. Fold the edges of the galette in towards the filling to create a crust.  Sprinkle crust with kosher salt and put in the oven, which is already preheated from roasting the squash, and cook for 30 to 40 minutes or until the crust is golden brown.
  7. Impress everyone you know!

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