Recipe by Michelle Scorrano and Julia Johnson (dough), adapted from Bon Appetit
Yield: 1 large galette
Ingredients
Dough:
1 cup all purpose flour, plus more for dusting
1 tablespoon white sugar
½ teaspoon salt
6 tablespoons chilled unsalted butter, cut in cubes
1 chilled large egg, lightly beaten
Galette:
2 tablespoon neutral oil
4 ¼ cups butternut squash, peeled, seeded, and cut into small dice (about 1 small-medium squash)
2 tablespoon unsalted butter
3 cup leeks, washed and cut into half moons (about ½ leek)
2-3 tablespoons goat cheese
3 sprigs thyme, remove leaves
Salt
Pepper
1 egg, whisked
Instructions
Dough
In a bowl, mix together the flour, sugar and salt. Add the cubes of butter and using your fingers or pastry cutter, combine it with the flour mixture until it resembles course crumbs.
Add the beaten egg and use your hands to combine the mixture until it comes together into a dough (being careful not to overwork the dough- you want the butter to stay cold. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
Filling
Preheat oven to 375 degrees. Line a sheet pan with parchment paper and set aside.
Toss squash with oil, salt, pepper, and leaves of 2 sprigs of thyme and arrange on one even layer on sheet pan. Bake for 25 minutes until soft. Allow to cool.
While squash is roasting, add butter on medium heat to medium sized sauté pan. When butter is hot, add leeks to pan and sauté until leeks are soft. Add salt and pepper to taste. Allow to cool.
Assemble Galette
On a lightly floured surface, roll the chilled dough into an approximate 12-inch circle, or until 1/8 inch thick. Spread the cooled leeks onto the bottom of the dough, followed by the butternut squash on top. Dollop pieces of goat cheese in between the butternut squash pieces. Sprinkle with thyme leaves from remaining sprig.
Working around the circle, carefully fold the edges of the dough over the outermost vegetable mixture to create a border. Brush the exposed border of dough with egg wash and sprinkle entire galette with salt. Bake until the crust is golden, about 40 minutes. Let cool for 5-10 minutes before slicing.