Butternut Squash Galette With Inspiration Chardonnay

Butternut Squash Galette

I love rustic, savory tarts and I was inspired by the gift of a home-grown butternut squash from a friend. I turned to  this recipe by Food & Wine’s Justin Chapple.  I made many modifications to tailor it to our taste.  The flavors of the galette pair beautifully with the 2015 Inspiration Chardonnay.

Make the Crust:
1 ¼ cups all-purpose flour
1 stick frozen butter
1/3 cup ice water
3/4 tsp. each of salt and pepper.

I used a food processor to make the crust. If you don’t want to use a food processor, there is a technique to make it by hand in the original recipe. I keep butter in the freezer and I cut it into tiny cubes with a sharp knife. Put flour, butter, salt & pepper into the work bowl of a food processor and pulse a few times.  Add the ice water through the feed tube and process until dough comes together.  Pat into a disk, wrap in plastic wrap and refrigerate for one hour.

Filling:
2 lbs butternut squash – peeled, seeded and cut into 1/4” thick slices
I large red onion cut into 1/2″ wedges
1/4 cup extra-virgin olive oil
1/4 cup sour cream or yogurt
3/4 cup shredded cheddar
Salt and pepper

Preheat oven to 425o. I peel the butternut squash and slice it into 1/4 inch thick slices using my mandoline. Be careful and use the safety guard wear a cut-resistant glove. Place the squash and onion on a rimmed baking sheet and toss with olive oil. Season well with salt and pepper. Roast for 15 to 20 minutes.

Assemble the galette:
Increase oven temperature to 450 o. Roll the dough out to a 14” circle. Transfer to parchment lined baking sheet. Spread sour cream over dough leaving a one inch border. Sprinkle with 1/4 cup of cheese. Arrange squash and onion and sprinkle with another 1/4 cup of cheese.  Fold the pastry edge up and over the filling to create a border.

Bake the galette for 30-35 minutes or until crust is browned.  Sprinkle with remaining 1/4 cup of cheese. Cut into wedges and serve warm.

Adding a green salad rounds out the meal.

Dennis Whitaker