Description
This Parmesan Crusted Butternut Galette is a rustic, savory tart featuring a flaky, buttery crust enriched with Parmesan cheese and filled with a flavorful blend of roasted butternut squash, sautéed shallots, garlic, and fresh sage. The combination of sweet and savory elements offers a comforting and elegant dish perfect for fall or any special occasion.
Ingredients
Scale
For the Crust
- 4 cups sifted all-purpose flour
- 1/2 cup finely grated parmesan cheese
- 1 tablespoon sugar
- 3 teaspoons salt
- 1 large egg, lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)
- For brushing: 1 egg + a few drops of water, beaten together
For the Filling
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 shallots, sliced
- 3 cups cubed butternut squash
- 2 garlic cloves, minced
- 2 tablespoons freshly chopped sage
- 1 tablespoon brown sugar
- 3 tablespoons unsalted butter
- 8 fresh sage leaves
Instructions
- Prepare the Crust: In a large mixing bowl, combine the sifted all-purpose flour, finely grated parmesan cheese, sugar, and salt. Add the cold unsalted butter cut into small pieces and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. In a separate small bowl, whisk the lightly beaten egg, white vinegar, and ice cold water together. Slowly mix the wet ingredients into the dry ingredients until the dough just comes together. Be careful not to overwork the dough. Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour.
- Cook the Filling: Heat olive oil and 2 tablespoons of unsalted butter in a skillet over medium heat. Add the sliced shallots and sauté until softened and translucent. Add the cubed butternut squash and cook until it begins to soften, about 8-10 minutes. Stir in the minced garlic, freshly chopped sage, and brown sugar. Continue cooking until the squash is tender but still holds its shape. Remove from heat and let cool slightly.
- Roll Out the Dough: On a floured surface, roll out the chilled dough into a roughly 12-inch circle. Transfer the dough to a parchment-lined baking sheet or a pizza stone, ensuring the edges are even and smooth.
- Assemble the Galette: Spread the cooled butternut squash mixture evenly in the center of the rolled dough, leaving about a 2-inch border around the edges. Carefully fold the edges of the dough up over the filling, pleating the dough as needed to create a rustic edge.
- Finish and Brush: Place the galette edges on the baking sheet. Brush the crust with the egg wash made from 1 egg and a few drops of water to give it a shiny golden finish when baked. Dot the filling with 3 tablespoons of unsalted butter and decorate the top with 8 fresh sage leaves.
- Bake the Galette: Preheat the oven to 400°F (200°C). Bake the galette for about 35-40 minutes or until the crust is golden brown and the filling is bubbling and cooked through. Remove from the oven and allow to cool for 10 minutes before serving.
Notes
- Ensure that all butter used in the crust is cold to achieve a flaky texture.
- Chilling the dough before rolling helps prevent shrinkage during baking.
- You can substitute fresh sage with dried sage but use less, as dried herbs are more concentrated.
- For a vegan version, substitute butter with plant-based margarine and egg wash with a milk alternative or oil brushing.
- This galette pairs well with a simple green salad or roasted vegetables for a balanced meal.
Nutrition
- Serving Size: 1 slice (1/4 galette)
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 85mg
