Butternut Squash and Leek Galette

Butternut Squash and Leek Galette

This rustic galette combines the natural sweetness of butternut squash with the savory flavor of leeks, all wrapped in a flaky pastry crust.

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Ingredients

For the Pastry:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 8 tbsp (1 stick) unsalted butter, cold and cubed
• 3-4 tbsp ice water

For the Filling:

• 2 cups butternut squash, peeled, seeded, and diced (small cubes)
• 1 large leek, white and light green parts only, thinly sliced
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten (for brushing)

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Instructions

1. Prepare the Pastry:

   • In a large bowl, combine the flour and salt.
   • Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
   • Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Roast the Butternut Squash:

   • Preheat your oven to 400°F (200°C).
   • Toss the diced squash with 1 tablespoon of olive oil, half the thyme, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender and lightly caramelized. Let cool.

3. Cook the Leeks:

   • Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
   • Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until soft and lightly golden. Remove from heat.

4. Assemble the Filling:

   • In a bowl, combine the roasted squash, cooked leeks, ricotta, Parmesan, and remaining thyme. Adjust seasoning with salt and pepper if needed.

5. Roll Out the Dough:

   • On a lightly floured surface, roll the chilled dough into a rough 12-inch circle.
   • Transfer the dough to a parchment-lined baking sheet.

6. Fill the Galette:

   • Spoon the squash and leek mixture onto the center of the dough, leaving a 2-inch border.
   • Fold the edges of the dough over the filling, pleating as needed, to create a rustic edge.

7. Brush and Bake:

   • Brush the folded edges of the dough with the beaten egg.
   • Bake at 400°F (200°C) for 30-35 minutes, or until the crust is golden and crisp.

8. Cool and Serve:

   • Let the galette cool for 5-10 minutes before slicing. Garnish with additional thyme if desired.

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This butternut squash and leek galette is perfect as a vegetarian main course or a side dish. Would you like suggestions for a complementary salad or wine pairing?