Yields 6 servings
For the crust:
2 C flour (I used 1 ½ C spelt flour and ½ C white flour.)
¾ C cold unsalted butter, cut into small cubes
1 t Himalayan or sea salt
3-4 T ice water
For the filling:
¼ C extra virgin olive oil, divided
500g/1 pound butternut squash, sliced thinly
2-3 large shallots, sliced (about ¼ C + 2T or so)
¼ C feta (Fontina or fresh ricotta would be dreamy also)
¼ cup fresh herbs, roughly chopped (I went with parsley and dill, but mint, cilantro, thyme would all be lovely.)
½-1 t freshly squeezed lemon juice
Sea salt (or Himalayan salt)
Freshly ground black pepper
1 egg, lightly beaten
Add flour and salt to a food processor and pulse a few times to combine. Add butter in two stages and pulse until the mixture resembles a coarse meal with pea sized pieces in it. Add ice water, one tablespoon at a time, while pulsing. Check the dough and once it forms a dough when you squeeze it in your hand, it’s done.
Pour the mixture out onto plastic wrap and bring it together to make a ball. Then wrap in plastic wrap and form a disc with it. Refrigerate for at least 30 minutes.
Line a sheet pan with parchment paper and preheat oven to 375℉/180℃.
Peel butternut squash. (If using organic squash, you don’t need to peel it, but please wash it!) Then cut it in half lengthwise, taking the seeds out with a spoon. Begin to slice the half circles and then crescent moons in ¼” slices (try your best, but it doesn’t have to be perfect!)
Drizzle 1T of olive oil over parchment and line parchment full of squash. Drizzle 2T over squash. Use a brush to make sure the oil is evenly spread over squash. Sprinkle with a generous pinch of salt and pepper to taste.
Roast for 30-35 minutes or until soft and just turning brown (it will continue to cook with the galette assembled).
In the meantime, heat a small skillet over medium heat and add remaining olive oil (or butter if you’re so inclined) and caramelize shallots until golden brown, but still soft, not crunchy.
While everything is cooking, place the dough (in disc form) on a large piece of parchment on the counter and tear another piece the same size to cover.
With your rolling pin begin rolling from the center outward in all directions to get the shape of a circle, more or less, (you’re rolling on the parchment paper, not directly on the dough) about ⅛” thick.
Sprinkle feta over the dough, leaving about a 1 ½” border around the edge. Next, layer the squash over the feta and finish with the shallots.
Bring the edges of the dough up and over the filling, overlapping and folding as necessary to create a border about 1 ½” thick. Transfer parchment to the baking sheet.
Brush edges of galette with beaten egg.
Bake for 40-45 minutes or until the edges are deep and beautiful, golden brown.
Place chopped herbs in a bowl and sprinkle with ½ t olive oil and the lemon juice. Then top the galette with fresh herbs.
Serve warm and enjoy!