Butternut Squash Galette
MAKES
One 12 x 16 inch / 33 x 42 cm freeform pie
TAKES
Prep time: 1 hour
Cook time: 1 hour 10 minutes
Total: 2 hours 10 minutes
✻ ABOUT THIS RECIPE
An immensely simple freeform pie that’s perfect for fall (and even into the winter months) that somehow feels fancy when it’s all assembled. Topped with a garlicky herby cheese mixture and tender roasted squash, all wrapped in a flaky puff pastry crust. This rectangular galette is delicious served warm or at room temperature - I love to finish mine with hot honey, flaky salt, and sage.
INGREDIENTS
Roasted Butternut Squash
681 g / 1 ½ pounds (about 1 small) butternut squash, peeled, halved, and seeded
30 g / 2 tablespoons extra virgin olive oil
8 - 10 fresh sage leaves
20 g / 4 cloves garlic (whole cloves in the skin)
Galette / Freeform Pie
226 g / 8 ounces cream cheese (see Note)
226 g / 8 ounces ricotta
1 g / ½ teaspoon dried oregano
56 g / 1 large egg
2 g / ½ teaspoon fine sea salt
1 g / ½ teaspoon freshly ground black pepper
1 recipe Rough Puff Pastry, prepared and well chilled or 454 g / 16 ounces frozen puff pastry dough, thawed fully in the refrigerator
egg wash, as needed for finishing (see Note)
hot honey, as needed for finishing
3 g / 1 tablespoon fresh chopped sage
I Love All Things Pie (Here’s Why):
METHOD
1. Preheat the oven to 400°F / 205°C with the oven rack in the center.
2. Roast the squash: slice the squash into ½ inch / 1 cm thick slices, and arrange in a single layer on a baking sheet. Drizzle with the olive oil, season with salt and pepper, and top with the sage leaves. Roast the squash until just-tender, 20 minutes. Cool completely.
3. Make the galette: in the bowl of an electric mixer fitted with the whip attachment, whip the cream cheese for 2 minutes on medium speed. Add the ricotta and whip for 3 minutes more. Scrape the bowl well, and add the crisp sage leaves from when you roasted the squash - use your fingers to crush them into the mixer bowl. Squeeze the garlic from the skins into the bowl too, and add the oregano, egg, salt, and pepper and mix on medium speed to combine. Set aside.
4. On a lightly floured surface, roll out the puff pastry into a large rectangle (about the size of a half baking sheet - 13 x 18 inches / 33 x 46 cm). Use the rolling pin to gently transfer the pastry to a parchment-lined baking sheet, unfurling the dough, centered on the baking sheet. It’s ok if it’s a little too big at this stage, you’ll eventually fold the edges over!
5. Spoon the cream cheese mixture into the center and spread into an even layer, leaving about 1 ½ inches / 4 cm uncovered all the way around the outside edge. Arrange in an even layer on top (no need to be this precious, but I like to place the pieces that are more crescent shaped (from where the seeds were removed) around the outside edge, and the more half-moon pieces towards the center in rows).
6. Fold the uncovered edges up over themselves, and use your thumbs to firmly press as the edges to make sure they are well sealed. Egg wash the outside edge, and transfer the galette to the oven. Bake until the galette is deeply golden brown and slides back and forth slightly when you gently shake the baking sheet, 35-45 minutes.
7. While the galette is still warm, drizzle with hot honey, and garnish with flaky salt and sage. Serve warm or at room temperature.
NOTES
Flavored cream cheese like scallion or chive works especially great in this recipe.
To make egg wash, whisk 56 g / 1 large egg, 15 g / 1 tablespoon water, and a pinch of salt together until well combined. Store in an airtight container in the refrigerator.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
