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Savory Galette

A savory ‘pie’ for fillings of your choice

While Spelt Flour is pictured here – any of our Organic Flours will work in this recipe – try a combo of flour with a 1/4 cup of Corn Flour!

Ingredients

3/4 cups MG Sifted Flour or Kamut or Whole Wheat or Spelt Flour
1/4 cup of your choice or try Corn Flour or Cornmeal
1/2 tsp kosher salt
6 tbsp chilled unsalted butter cut into small pieces
2 - 4 tbsp ice water - start with 2
1 medium butternut squash. Peeled and cut into chunks (these will be mashed)
2 tbsp olive oil
1 tsp thyme
1 tsp rosemary
1 - 2 cloves of chopped fresh garlic
1/2 cup ricotta or goat cheese
1/4 cup grated fresh Parmesan - a combination of cheeses can be used adding a second grated hard cheese.

instructions

  1. For the dough: place the flour(s) in a mixer bowl and add the butter. Pulse till the mixture is like small peas adding the ice water till the dough just sticks together. Do not over mix.
  2. Shape dough into a flattened ball. Wrap in plastic and put in fridge for 30 minutes or up to 2 days.
  3. When ready to assemble – preheat oven to 400 degrees and line 2 baking sheets with parchment.
  4. To make the roast squash – cube the squash (frozen chunks will work too!) toss with olive oil, chopped garlic and herbs. Salt and pepper the squash and roast for about 25 minutes. Let cool. 
  5. Remove the dough and roll out to about 1/4 inch thick round-ish slab – place on the parchment lined baking sheets. Keep in the fridge till ready with filling.
  6. Mash the squash and add the ricotta or goat cheese.
  7. Spread this mixture onto the dough in the center leaving a 1″ border to fold over toward the center. 
  8. Sprinkle the folded over edges of the crust with the Parmesan. 
  9. Bake 25-30 minutes till the crust is crisp and lightly browned.
  10. Let cool slightly – slice and serve.

notes

Course: Breakfast/Brunch, Main Dish, Side Dish, Snack

 

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