Sorry, Baltimore, I Blame the Galette | Butternut Squash & Apple Galettes
We are slated to get thirteen inches of rain in Baltimore today, maybe hail and tornadoes too. I am working from home, helplessly monitoring the water trickling down my back basement wall and seeping up through the floor of my 130-year-old home. I am commiserating with neighbors and Facebook friends whose French drains have given out, whose streets have been rendered impassable by flash floods, and whose electricity has been taken out by the wind. But I am finding solace in the company of my cats, the comfort of my yoga pants, and the imminence of my lunch, leftovers from last night’s galette dinner.
With the smell of spiced apples, the obstinance of the squash skin, and the first bites of this galette last night, I felt that the ceremony of ushering in autumn was complete. I didn’t realize at the time that this recipe had the power to invoke fall’s first deluge. After tasting it, though, I should have known, and I assure you, it is well worth a wet basement. I stashed one of the two galettes this recipe yields in the freezer, so I’ll choose my timing carefully before eating that one.
About halfway through making this recipe, I realized that it took twice as long in the oven as I had originally thought. We all know that we should recipes through carefully and in their entirety before starting to cook—why don’t we always do it? Luckily, I had roasted the butternut squash seeds, so we had those to snack on, along with some fantastic cheese that Mike came home with (that’s love, ladies). At the same time, I also started getting nervous that the galettes would end up too far on the sweeter side of savory. I briefly considered incorporating onions in some way, but I’m glad I trusted Dana, whose recipes (and generous advice) have never let me down. While I used a different galette dough, upped the amount of cheese slightly (okay, I doubled it), and adjusted some steps to suit my own habits, the flavors are right on target.
Butternut Squash & Apple Galettes
Adapted from Dana Treat
Galette dough, divided, chilled (recipe below)
1 butternut squash
2 tbsp. olive oil
1 tsp. sea salt, divided
1/2 tsp. black pepper
2 Granny Smith apples, peeled, cored, sliced 1/2-inch thick
1 tsp. cinnamon, divided
1/2 tsp. ground allspice, divided
1/4 tsp. ground cloves, divided
2 tbsp. butter
3 eggs, lightly beaten
2 tbsp. light brown sugar
1 tbsp. fresh sage, finely chopped
4 ounces Gorgonzola cheese, crumbled
2 tbsp. fresh parsley, chopped
1 egg beaten with 1 tsp. water for egg wash
Prepare the dough (recipe below).
Heat oven to 375˚F.
Cut the squash into two pieces, separating the bulbous bottom from the slender top. Peel each piece using a sharp knife. Cut the bulbous bottom piece in half, and scoop out the seeds. Chop the squash into large chunks, and toss with olive oil, half the salt, and black pepper. Scatter the pieces onto a parchment-lined baking sheet, and roast for 35–40 minutes, stirring once, until soft and starting to caramelize. (You could, alternatively, roast the squash in the skin, sliced in half vertically. I go to the extra trouble of peeling and chopping to get more of the roasted, caramelized flavor.) Purée the roasted squash in a blender until smooth. Set aside to cool.
Heat the butter in a medium saucepan over medium heat until melted. Toss the apples with half the cinnamon, half the allspice, and half the cloves. When the butter is melted, add the spiced apples to the saucepan, and cook another 5 minutes, or until starting to soften. Set aside to cool.
Whisk the eggs with the brown sugar, remaining half the salt, sage, and remaining half the cinnamon, half the allspice, and half the cloves. Whisk in the cooled butternut squash purée until well incorporated.
On a clean, floured surface, roll out each dough disk into about a 10-inch circle. Transfer each circle to a parchment-lined baking sheet. Spread half the butternut squash mixture on each piece of dough, leaving about a two-inch border. Artfully arrange half the apple slices on top of the squash of each galette. Fold the border of the dough up over the outer edge of the filling, gathering into a rustic pleat as you go around. Brush the exposed dough with egg wash, being sure to let it drizzle down into the folds.
Bake the galettes in the center rack of the oven for 25 minutes. Remove, and sprinkle each with half the Gorgonzola and half the parsley. Return to the oven, and bake for another 25–30 minutes, until the crust is golden brown. Let cool for 10–20 minutes.
Adapted from In Praise of Leftovers
1 1/2 c. AP flour
1/2 c. whole-wheat flour
1/2 c. cornmeal
1/2 tsp. salt
14 tablespoons unsalted butter, cubed, chilled
2/3 c. ice water
6 tablespoons plain yogurt
Stir together the flours, cornmeal, and salt. Using a food processor or pastry cutter, cut the butter into the flour mixture until it is the size of peas. Stir the yogurt into the water, and add them into the flour mixture, stirring until just combined.
Divide the dough into two equal pieces, shape into disks, and wrap in plastic. Chill for at least one hour.
Bonus Snack: Roasted Butternut Squash Seeds
Separate seeds from the stringy pulp. Rinse the seeds, and boil in heavily salted water for 10 minutes. Drain, and scatter on a baking sheet. Sprinkle with more salt, and roast in a 350˚F oven for 10–20 minutes.