Wednesday, February 4, 2009


I adapted this from Gourmet.

3/4 cups all-purpose flour
½ cups while whole wheat flour
1 stick cold unsalted butter, cut into 1/2-inch cubes
1 heaping tablespoon chopped sage leaves
1/2 teaspoon sea salt
4 - 6 tablespoons ice-cold water
1 large egg, lightly beaten

1 (2-pound) butternut squash, peeled, seeded, and cut into 2- by 1/4-inch slices (4 cups)
1/2 teaspoon sea salt
3 tablespoons olive oil, divided
4 shallots, minced
6 ounces soft mild goat cheese, crumbled

Pulse flour, butter, sage, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball, adding more if necessary. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.

Preheat oven to 450°F with rack in middle. Toss squash with sea salt and 1 Tbsp oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375°F.

Saute shallots in remaining 2 tablespoons oil with a pinch of sea salt in a heavy skillet over medium heat.. Transfer to a large bowl to cool slightly. Add squash, goat cheese, and 1/4 teaspoon pepper and toss gently.

Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 13 inches in diameter. Remove top sheet of parchment. Chill 15 minutes. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet.
Put filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.

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