An interesting dish in every way, visually, texture, and amazing tastes!
For the pastry:
1 1/4 cups all purpose flour
1/2 cup cold unsalted butter, cut into 1/2 inch cubes
1 tablespoon chopped sage leaves
1/2 teaspoon sea salt
4 to 8 tablespoons cold water
1 large egg, lightly beaten
1 teaspoon canola oil
For the filing:
1 small (2 pound) butternut squash, peeled, seeded, cut into 2 x 1/4 inch slices (should yield about 4 cups)
1/2 teaspoon sea salt
3 tablespoons olive oil, divided
2 leeks, the white and light green parts only, thinly sliced
1/4 teaspoon black pepper
6 ounces soft, mild goat cheese, crumbled
- To make the dough, pulse the flour, butter, sage, and salt in a food processor until it has the texture of a coarse meal. (I’m not intimidated by making pie crust, so I usually don’t bother with using the food processor – too many parts to wash, but in this case, it seemed like the best way to insure the sage was finely chopped and evenly distributed.)
- While pulsing, slowly add ice water, using just enough for the dough to form a ball. Don’t overwork it.
- Shape the dough into a 5 inch disk, wrap in plastic, and chill at least one hour.
- Preheat the oven to 500 degrees.
- Toss the squash with 1 tablespoon olive oil and salt.
- Spread squash over a baking sheet and roast for 20 to 30 minutes, until the edges and undersides are golden brown. Turn once during the roasting (exercise EXTREME caution when opening the oven door to do this. The blast of steam that hit me in the face was frightening.)
- Remove squash from the oven and reduce temperature to 375.
- While the squash is cooking, saute the leeks in the remaining olive oil, with a sprinkle of sea salt, over medium high heat loosely covered for 10 to 15 minutes.
- Transfer leeks to a large bowl and mix with goat cheese, pepper and squash. (Both the dough and the filing can be prepared a day in advance and refrigerated. I lined a 9 inch cake pan with plastic wrap and spread the filing around the pan, bringing the wrap around the top of the filing before refrigerating. That way my squash mixture is the right size to plop in the middle of my pie crust.)
- Roll dough into a 13 to 14 inch circle.
- Put filing in the center of the dough leaving a 2 to 3 inch margin all around the filing.
- Fold the edges of the dough up to cover the filing, pleating as necessary.
- Whisk the oil into the beaten egg and brush the pastry with the egg mixture and bake until golden, 35 to 40 minutes. Cool 10 minutes before serving.
Keywords: butternut squash galette