Butternut Squash and Roasted Garlic Galette
October Book Club Recipe: Butternut Squash and Roasted Garlic Galette
This month’s Book Club recipe is our go-to first course for autumn dinners.
¾ cup all-purpose flour
¼ cup semolina flour
½ teaspoon kosher salt
6 tablespoons chilled unsalted butter, cut into small pieces
2 to 4 tablespoons ice water
1 medium butternut squash
2 tablespoons olive oil
1 garlic clove, chopped, plus 10 cloves, unpeeled
2 teaspoons fresh thyme leaves, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup ricotta
1 cup grated fontina cheese
2 tablespoons freshly grated Parmesan cheese
To assemble and bake the galette:
Remove the pastry from the fridge and spread the garlic-cheese mixture over it, leaving a 1-inch border. Spread the squash over the garlic-cheese mixture. Fold the edges of the dough over toward the center of the galette. Sprinkle the fontina over the center of the galette. Sprinkle the edges of the crust with the Parmesan. Bake until the crust is crisp and golden brown, 25 to 30 minutes. Let cool slightly before slicing and serving.
Tips and Techniques, from the Food52 Community
lorinarlock: “Here are some options for making the galette ahead:
1. Bake 4 to 6 hours in advance and serve at room temperature.
2. Bake for 25 minutes, without the fontina, and let sit at room temp. When you are ready to serve, sprinkle the fontina over the top and bake until the cheese is melted.
3. Assemble the galette and refrigerate for up to 24 hours, until ready to bake. The pastry may not be as crisp.
4. Bake, cool, and refrigerate overnight. Heat in a 300°F oven until warmed through. The crust won’t be as crisp, but the galette still tastes great.”
Find the recipe for Butternut Squash and Roasted Garlic Galette and more in The Food52 Cookbook: Volume 2.
To accommodate a busy schedule and save yourself an extra step on the day of a party, potluck, or dinner, serve a dish with elements that can be prepared ahead of time.