Butternut Squash and Apple Galette
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Makes 1 galette, about 10 portions
INGREDIENTS
Crust
1 3/4 cup all [purpose flour
1/4 cup whole wheat flour
6 oz cold butter, diced into small cubes
1 tablespoon zaatar
1 teaspoon Aleppo pepper
1 teaspoon kosher salt
about 1/2 cup very cold water
Filling
1 1/2 pounds thinly sliced butternut squash
1 small Granny Smith apple, sliced thinly
1/4 cup olive oil
1 tablespoon each, chopped thyme, sage and parsley
zest from 1/2 lemon
8 oz crumbled goat cheese
1 egg for egg wash
salt and pepper to taste
flakey salt to finish the crust
INSTRUCTIONS
Prepare the Crust
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, za'atar, Aleppo pepper, and kosher salt.
Add the cold diced butter and work it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add very cold water, a tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling
Preheat your oven to 400°F (200°C).
In a large bowl, combine the sliced butternut squash, Granny Smith apple, olive oil, chopped thyme, sage, parsley, and lemon zest. Toss to coat the vegetables evenly and season with salt and pepper to taste.
Assemble the Galette
On a lightly floured surface, roll out the chilled dough into a rough circle about 15 inches in diameter. Transfer the dough to a baking sheet lined with parchment paper.
Arrange 1/3 of the butternut squash and apple mixture in the center of the dough, leaving a 2-inch border around the edges, then sprinkle some crumbled goat cheese over the filling.
Repeat this process with all the remaining filling and goat cheese.
Fold the edges of the dough over the filling, pleating it as you go to create a rustic look.
Brush the exposed crust with the beaten egg and sprinkle with flaky salt.
Bake
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is tender.
Serve
Allow the galette to cool slightly before slicing. Serve warm or at room temperature along with a simply dressed bitter green and micros salad.
