Spoon the goat cheese filling into the center of the pastry, leaving a 3-inch border around the edges. Lift the pastry onto the rolling pin, and ease it onto the parchment-lined baking sheet.Ħ. On a lightly floured counter, roll the pastry into a 13-inch round. In a bowl, combine the goat cheese, cream, 1 of the eggs, the remaining 1 tablespoon thyme, and chopped sage. Add the water, and continue to cook, stirring often, for 15 minutes, or until the shallots caramelize.Ĥ. Add the shallots, and sprinkle with salt. In a skillet over low heat, heat the remaining 1 tablespoon olive oil. On the unlined baking sheet, toss the squash rounds with 1 tablespoon of the olive oil, salt, pepper, and 1 tablespoon of the thyme. Medium shallots (about 3/4 pound), thinly slicedġ. Small butternut squash (about 1 pound), peeled and cut into 1/8-inch rounds Shape them into a ball, flatten into a 4-inch disk, and wrap in foil. Turn the clumps out onto a lightly floured board. It should not come together to form a ball.Ģ. Pulse again just until the mixture forms clumps. Sprinkle the vinegar mixture over the flour mixture. Add the butter and pulse the mixture until it forms crumbs. In a food processor, pulse the flour, salt, baking powder, and sugar to sift them. Teaspoon vinegar mixed with 3 tablespoons ice waterġ. The tart stands alone as a light meal but can be stretched into a more filling entree with a large salad or sauteed seasonal greens.Ĭup (1 stick) unsalted butter, cold and cut into 1/2-inch pieces Once it's out of the oven, brush the squash with honey and sherry vinegar for a sweet, complex finish. When the tart is almost finished baking, drop on a few chopped walnuts. A sprinkle of sea salt will lend a pleasant crunch to the finished pastry.
Fold over the edges so they form pretty pleats as they fall onto the filling, and brush the outside with more egg for a glossy finish. Brush the empty border with beaten egg so it sticks to itself and holds together. Hide any wonky pieces underneath the best looking ones. Next, add the shallots and then the squash rounds, overlapping them in pretty, concentric circles. It will expand as other elements go on top. When you go to assemble the tart, spread the goat cheese filling, which is quite loose, in a small circle on the pastry. The last component of the dish is the goat cheese filling, loaded with the classic fall combination of fresh sage and thyme. Don't leave them unattended for long even over a low flame, they have a tendency to burn if they aren't stirred often. When cooking them uncovered, you will need to add water to the pan halfway through cooking. Start with the pastry, which you make in a food processor, and while it rests in the fridge and the squash rounds are roasting, lightly caramelize a mound of shallots. Before you top the galette with the rounds, roast them first, so they'll be perfectly tender when the galette is finished baking.
When shopping, look for a small whole butternut squash, but if you can only find a large one, use only the long end save the rest for soup. Though there are quite a few steps, many can be done hours or even a day in advance. This galette, also called a rustic tart, is filled with goat cheese and caramelized shallots, topped with thin rounds of butternut squash.
Even a novice baker can wow guests with a savory galette because you only have to roll out one piece of dough and it doesn't matter how haphazard your shape turns out (round-ish is OK here).
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