Galette Recipe with Butternut Squash, Bacon and Parmesan Cheese (2024)

Yield: 6 servings

Filling Ingredients

• 1 small butternut squash or half of a medium (about 1 pound or 455g)
• 4 slices bacon , cut into 1" pieces
• 1/2 medium onion , diced
• 3 cloves garlic , minced
• 2 teaspoons (10ml)Worcestershire sauce
• 1/4 teaspoon fresh or dried thyme leaves
• 1/2 teaspoon paprika
• kosher salt or sea salt to taste
• fresh cracked black pepper to taste
• 1/4 cup grated parmesan cheese (add on top before baking)

Galette dough ingredients

• 1 1/4 cups (155g) all-purpose Flour
• 1/2 cup cold unsalted Butter (1 stick or 113g), cut into 1/2-inch (12mm)pieces
• 1 teaspoon Sugar
• 1/2 teaspoon kosher salt or sea Salt
• 1/4 cup (60ml) cold Water (you may not end up using the full amount)
• Egg wash (one egg mixed with 2 tablespoons of water) or Heavy Cream, for brushing the crust

• Make the crust dough: In a bowl, pinch together the flour, butter, sugar, and salt with your fingertips until most of the big chunks of butter are flattened or broken up and there is no remaining dry flour sections.

• Incorporate enough of the coldwaterinto the flour until the mixture binds together and forms a rough ball. Knead the ball just until the dough begins to become smooth.Don't overwork the dough or else it will become tough.

• Roll the doughinto a ball, and then flatten into a disk. Wrap in plastic wrap and chill for at least 30 minutes(can be chilled overnight or frozen for future use).

• Preheat the oven to 375°F (190°C). Line abaking sheet pan with parchment paper.

• Make the filling:Peel, seed, and cut butternut squash in 1-inch cubes. Set aside.

• Heatlarge skillet over medium high heat. Cook the bacon until it renders the fat. Add the onions and garlic and cook until they are soft.Add the butternut squash, Worcestershire sauce, thyme, paprika, salt and pepper. Reduce heat to medium and cook butternut squash begins to soft, about 5 minutes.

• Taste for additional salt/pepper seasoning, if needed. Remove from heat and set aside to cool before filling galette.

• On a floured surface, roll the disk out to a circle about12 inches (30-cm) in diameter.Gently transfer the dough onto the prepared sheet pan.

• Spreading the butternut squash mixture out evenly to within about 2 inches (5 cm) of the outside edge. Sprinkle the parmesan cheese over the filling. Fold the edge of the dough over the filling, creasing and folding until completing the circle. Brush the crust with the egg wash or heavy cream.

• Bake for 50 to 60 minutes, or until the crust is golden. Serve warm or at room temperature.

Course: Main Course

Cuisine: Oven

Calories: 377