Galette are simply described as free form tarts. Basically, you roll the dough, spread the filling and fold the dough partially over the filling … straight forward, isn’t it!
This is my go to dough for pies and tarts; do it by hand or it food processor (over careful watch), it turns out nice brown and flaky and the three fold method gives nice layers to the pastry.
To get the galette without leakage, I am microwaving the vegetables to get the moisture out and adding creme fraiche to avoid the filling from drying out.
My alternative filling suggestions will be potato and shallots (make a indian subzi if you like) or mushroom (here’s the recipe).
Happy Baking!
Butternut Squash and Spinach Galette
A combination of butternut squash, spinach and gruyère makes prefect vegetable galette.
Ingredients
Dough
- 1 1/4 cups all purpose flour
- 1/2 cup whole wheat flour
- 1 tbsp sugar
- 3/4 tsp salt
- 10 tbsp unsalted butter cut in cubes and chilled
- 7 tbsp water cold
- 1 tsp distilled white vinegar
Filling
- 1 tbsp oil
- 1 medium red onion thinly sliced
- 6 cups baby spinach
- 3 cups butternut squash cubed
- 1/2 tsp dried oregano
- 3/4 cup gruyère cheese shredded
- 2 tbsp crème fraîche
- salt and pepper as per taste
- 1 egg, beaten for each wash
Instructions
Dough
- Pulse flours, sugar and salt in food processor until combined.
- Spread butter cubes evenly on the surface and pulse until pea size pieces form, around 12 pulses.
- Sprinkle water and vinegar and pulse for another 3 or 4 times. The dough should just start to come together.
- Transfer on a lightly floured work surface and press gently into two 4X4 squares. Wrap tightly with plastic warp and refrigerate for 45 minutes.
- After 45 minutes, take one square out transfer the dough on a floured surface and roll into 11 X 8 rectangle, shorter side parallel to the edge of the surface.
- Fold the bottom third (shorter side) of the dough up to the middle, then fold upper third over it. You should have 8X4 rectangle.
- Rotate the dough 90 degrees, roll into 11X8 rectangle, do the folds as above, rotate and repeat one more time.
- After the last fold, fold the dough in half to get a 4X4 square. Wrap into plastic warp and refrigerate for at least 45 minutes.
Filling
- Microwave spinach and 1/4 cup water covered in a heat safe bowl for 4 minutes.
- Drain the spinach, roughly chop and drain again by pressing the back of a spatula. Transfer it in to a clean bowl.
- Microwave butternut squash covered in a heat safe bowl for 8 minutes, the squash will be tender by then. Drain and combine with spinach.
- In a medium skillet, heat oil on a medium heat until shimmering.
- Add onions and oregano, cover and cook for 5 minutes.
- Stir in squash, spinach, cheese, crème fraîche and season salt and pepper (as per taste).
- Transfer the filling in a bowl and let the mix come to room temperature.
Assembly
- Adjust the oven rack to middle and preheat the oven to 400 F.
- Let the dough sit at room temperature for 10 -15 minutes if the dough has been in fridge for more than an hour.
- Roll the dough into 14 inch circle with about 1/8 inch thickness. Transfer the dough on a parchment paper lined baking sheet.
- With a tip of a knife but five 1/4 inch circles in the dough, starting from center.
- Brush the top of the dough with oil, spread half of the filling leaving 2 inch border around the edge and drizzle 1 tsp oil over the filling.
- Get one edge of the dough and fold up outer 2 inch over the filling, repeat around the circumference overlapping every 2 to 3 inches.
- Gently pinch the pleated dough to secure, brush the dough with egg wash and sprinkle kosher salt evenly over the dough.
- Reduce the temperature to 375 and bake the tart for 35 to 45 minutes, until golden brown.
- Let the tart cool on a wire rack for at least 10 minutes before serving.
