The French savory galette is one of my favorite and a fast way of making a pie. Wether it is savory or sweet the process is the same. Roll the dough in a circle and fill with desired filling, fold edges into the center and bake. Couldn’t be any easier, right?
This recipe has a squash filling, however you can change it to anything you like. Try a zucchini, eggplant or for a sweet version apples and berries go well with this dough, just add 1/2 teaspoon sugar to the dough when making it into a sweet galette.
3 tablespoon sour cream
¼ cup ice water (approximately)
1 cup all-purpose flour
¼ cup yellow cornmeal
½ teaspoon salt
7 tablespoons cold unsalted butter, cut into 6 to 8 pieces
1 small acorn squash
1 large onion, sliced thinly
1 garlic head, roasted until soft
½ cup whole milk ricotta
2 tablespoons fresh basil, chiffonade
Salt and pepper to taste
Stir the sour cream and ¼ cup ice water together in a small bowl; set aside. Put the flour, cornmeal, and salt in the work bowl of a food processor fitted with the metal blade; pulse to combine. Drop the butter pieces into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. With the machine running, add the sour ream mixture and process just until the dough forms soft, moist curds.
Remove the dough from the processor, press into a disk using a small amount of flour, dough can be very wet. Wrap in plastic and chill for at least 2 hours.
“The dough can be kept in the refrigerator for a day or two, or it can be wrapped airtight and frozen for a month. Thaw, still wrapped, in the refrigerator.
Heat the oven to 375°
Line a baking sheet with parchment paper. Place thin slices of squash on one side and the onion on the other. Drizzle the entire sheet with olive oil and sprinkle with salt. Wrap the garlic head in foil and cook in a small dish with the rest of the ingredients. Bake everything for 30-40 minutes until tender and browned and cook the garlic head until it is soft. Remove form the oven and cool. This can be done a day ahead.
Once it’s been refrigerated roll the galette dough out into a large circle 12-inch diameter. Remove the garlic from their skins and place them a bowl with the cheese, mashing the cloves into the cheese. Spread the ricotta/garlic cheese in a circle in the center of the dough leaving 3 to 4-inches around the edge. Place the squash and onions over the mixture, layering them in an overlapping design. Fold the border of the dough over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. Drizzle olive oil in the center over the squash mixture and bake in the oven 30-40 minutes until golden and crisp. Chiffonade the basil and sprinkle it over the top of the galette. Serve warm
Adapted from Baking with Julia