Butternut Squash & Leek Galette with Brie and Cheddar

Ingredients12122553_10103443624286130_5195523740965053182_n

For the crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons sugar
  • 1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 1 1/2 tablespoons fresh rosemary, minced
  • 1/2 cup cold water
  • tablespoons cider vinegar
  • 1/2 cup ice
  • 1 egg, lightly beaten

For the filling:

  • 1 butternut squash, peeled and cut into 1/2 inch chunks
  • 1 sprig fresh rosemary, minced
  • 1 tablespoon olive oil
  • 1/2 tablespoon butter
  • 2 leeks, white and light green parts cut into 1/4 inch rounds
  • 1 clove garlic, minced
  • 4 oz. brie, cut into small squares
  • 1 cup shredded sharp cheddar

Directions

First, start out by making the crust.

  • In a food processor fitted with the flat paddle attachment, stir the flour, salt, and sugar together.
  • Add butter to flour mixture and mix (on a KitchenAid mixer, which is what I use, this is Speed 2) for about 30 seconds to 1 minute. Make sure you don’t over-mix it. You want the mixture to stay crumbly and the chunks of butter to be about the size of peas. (Note: If you don’t have a food processor, you can use a pastry cutter.)
  • Stir in the rosemary
  • Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.
  • Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix until it is fully incorporated.
  • Add 1-2 more tablespoons of the ice water mixture, mixing until fully incorporated.
  • Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
  • Put dough on a lightly floured surface and pat it together to make one uniform piece. Flatten into a disk, wrap it in plastic wrap and chill for 30 minutes-2 hours.

While your dough is chilling, work on your filling.

  • Preheat oven to 375°.
  • Toss the squash with about 1 tablespoon olive oil, rosemary, salt, and pepper on a baking sheet. Roast until tender, about 30 minutes.
  • Heat about 1/2 tablespoon of butter over medium-high heat in a large sauté pan. Sauté the leeks and garlic until the garlic is fragrant and the leeks have softened, 3-4 minutes. Season with salt and pepper.
  • Combine the roasted squash with the leeks. Taste and season, if necessary. Allow to cool to room temperature or refrigerate until you are ready to assemble the galette.

Roll out your dough and assemble the galette.

  • Roll your dough into an 11-inch round. (Note: If it has been in the refrigerator for the full 2 hours, it may need to sit out at room temperature for 10 to 15 minutes before you can roll it out.) Transfer the rolled out dough onto a rimmed baking sheet lined with parchment paper. (Note: Try your best to make sure there aren’t any cracks where the filling can leak through.)
  • Add the shredded cheddar to your butternut squash and leek mixture and mix until combined.
  • Spread the mixture onto the dough, leaving about a 1 1/2 inch border. (You won’t have to use all the mixture, which means you’ll have some leftover to do whatever you want with – yay!)
  • Dot the top with the brie.
  • Gently fold the pastry over the butternut squash and leek mixture, pleating if needed to hold it in.
  • Using a pastry brush, brush the dough with your lightly beaten egg.
  • Bake for 30-35 minutes until crust is golden brown.

*Recipe adapted from All-Butter Crust Recipe and Butternut Squash, Leek and Brie Galette*

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Spinach and Ricotta Galette

Ingredients

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For the crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons sugar
  • 1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 1 1/2 tablespoons chopped fresh parsley
  • 1 1/2 tablespoons chopped fresh chives
  • 1/2 cup cold water
  • tablespoons cider vinegar
  • 1/2 cup ice
  • 1 egg, lightly beaten

For the filling:

  • 1.5 tablespoons olive oil
  • 7.5 oz fresh baby spinach (about 13.5 cups)
  • 1/2 medium onion, chopped
  • 1-2 garlic cloves, minced (Note: I don’t like things too garlicky, so I go light on the garlic. Feel free to go heavier!)
  • 3/4 cup ricotta, divided
  • 1/2 cup shredded asiago, divided
  • salt + pepper to taste

Directions

First, start out by making the crust.

  • In a food processor fitted with the flat paddle attachment, stir the flour, salt, and sugar together.
  • Add butter to flour mixture and mix (on a KitchenAid mixer, which is what I use, this is Speed 2) for about 30 second to 1 minute. Make sure you don’t over-mix it. You want the mixture to stay crumbly and the chunks of butter to be about the size of peas. (Note: If you don’t have a food processor, you can use a pastry cutter.)
  • Stir in the parsley and chives
  • Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.
  • Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix until it is fully incorporated.
  • Add 1-2 more tablespoons of the ice water mixture, mixing until fully incorporated.
  • Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
  • Put dough on a lightly floured surface and pat it together to make one uniform piece. Flatten into a disk, wrap it in plastic wrap and chill for 30 minutes-2 hours.

When your dough is almost done chilling, start putting together your filling.

  • Preheat oven to 400 degrees.
  • In a large skillet or pan over medium high heat, add the olive oil.
  • Once the olive oil is hot, add the garlic and onions, stirring frequently for a few minutes until the onions begin to look translucent.
  • Add the spinach, stirring frequently until it has wilted and cooked down.
  • Transfer the mixture from your skillet or pan into a medium-sized bowl.
  • Add 1/4 cup ricotta and 1/4 cup asiago and mix together. Add salt and pepper to taste.

Roll out your dough and assemble the galette.

  • Roll your dough into an 11-inch round. (Note: If it has been in the refrigerator for the full 2 hours, it may need to sit out at room temperature for 10 to 15 minutes before you can roll it out.) Transfer the rolled out dough onto a rimmed baking sheet lined with parchment paper. (Note: Try your best to make sure there aren’t any cracks where the filling can leak through.)
  • Spread 1/2 cup ricotta onto the dough, leaving 1 1/2 inch border. Sprinkle with asiago.
  • Spread the spinach mixture over the ricotta and asiago, again leaving 1 1/2 inch border.
  • Sprinkle remaining asiago on the top.
  • Gently fold the pastry over the spinach mixture and cheese, pleating if needed to hold it in.
  • Using a pastry brush, brush the dough with your lightly beaten egg.
  • Bake for 30-35 minutes until crust is golden brown.

Cool for about 10 minutes on a wire rack before serving.

*Recipes adapted from All-Butter Crust Recipe*

Apple Cinnamon Almond Galette

It’s official. I’m galette obsessed. 11145041_10103403647105720_1303689990609025138_n

For the Dough:

  • 1 1/3 cups all-purpose flour
  • 1 tablespoon sugar + more for sprinkling on before baking
  • 1/2 teaspoons salt
  • 1 large egg
  • A small amount of heavy cream
  • 1 stick unsalted butter, cut into large pieces
  • 2 teaspoons lemon juice
  • 1/2 teaspoon lemon zest
  • Sliced almonds to decorate the edge of the crust (optional)

For the Filling

  • 3 apples, peeled, cored and cut into 1/8 inch slices
  • 1/4 – 1/2 cup almond paste
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Directions

First, start out by making the crust.

  • In a food processor fitted with the flat paddle attachment, mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add enough cream to make 1/3 cup. Lightly whisk the egg and cream together.
  • Add butter to flour mixture and mix (on a KitchenAid mixer, which is what I use, this is Speed 2) for about 30 second to 1 minute. Make sure you don’t over-mix it. You want the mixture to stay crumbly and the chunks of butter to be about the size of peas.
  • Drizzle 1/4 cup of the egg and cream mixture into the bowl and stir (Speed 1) until it starts to come together but is mostly large crumbs. (Reserve the remaining egg and cream mixture for later.) Mix in lemon juice and lemon zest.
  • Put dough on a lightly floured surface and pat it together to make one uniform piece. Flatten into a disk, wrap it in plastic wrap and chill for about two hours.

Assemble the galette.

  • Preheat the oven to 400 degrees.
  • Place the disk of chilled crust on a floured surface and let it sit for about 10-15 minutes so that it’s not too hard for you to roll out.
  • While your dough is sitting, mix the apple slices, cinnamon, and sugar in a medium-sized bowl.
  • Once your dough has warmed up a little bit, roll it into a 12-inch round, then transfer it onto a rimmed baking sheet lined with parchment paper. (Note: Try your best to make sure there aren’t any cracks where the filling can leak through.)
  • Spread the almond pasted onto the dough, leaving a 1 1/2 inch border. (Note: Be careful as you’re spreading it that you don’t tear the crust. If it doesn’t spread well, you can sort of just press it down into place. It doesn’t have to be perfect!)
  • Arrange apple slices in concentric circles atop almond paste, overlapping slightly. Again, leave a 1 1/2 inch border. Gently fold the pastry over the fruit, pleating if needed to hold it in.
  • Brush the pastry with the leftover cream and egg mixture, then sprinkle it with sugar.
  • Bake for 30-35 minutes until the crust is golden.

Cool for at least 20 minutes on a wire rack before serving. Serve with vanilla ice cream.

*Adapted from Fruit Galette Recipe, Almond Paste Recipe, and Apple Galette*

Triple Berry Vanilla Bean Galette

galette2This was my first time making a galette. The beauty of a galette, from what I learned today, is that even if it’s not the most beautiful thing in the world, it’s still delicious. Here’s what the New York Times has to say:

The appeal of a galette lies in its rusticity. Its juices can leak, the pastry can tear, the filling can singe at the top; it doesn’t matter. As long as you’ve used good fruit or vegetables for the filling and real butter for the dough, it will bake up into something golden brown and utterly gorgeous, the kind of pastry you’re happy to whip up anytime, not just on special occasions.

Thanks, New York Times. This makes me feel better about the fact that mine did in fact leak. But in all honesty, in spite of its “rustic” appearance, this turned out damn good.

Ingredients

For the Dough:

  • 1 1/3 cups all-purpose flour
  • 1 tablespoon sugar + more for sprinkling on before baking
  • 1/2 teaspoons salt
  • 1 large egg
  • A small amount of heavy cream
  • 1 stick unsalted butter, cut into large pieces
  • 2 teaspoons lemon juice
  • 1/2 teaspoon lemon zest

For the Filling:

  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup strawberries, sliced
  • 1/3 – 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 – 1 whole vanilla bean, scraped (Note: You can use less or more depending on how strong you like the vanilla flavor to be. I use about 1/2 bean and it gives it a hint of vanilla without being too overpowering.)

Directions

First, start out by making the crust.

  • In a food processor fitted with the flat paddle attachment, mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add enough cream to make 1/3 cup. Lightly whisk the egg and cream together.
  • Add butter to flour mixture and mix (on a KitchenAid mixer, which is what I use, this is Speed 2) for about 30 second to 1 minute. Make sure you don’t over-mix it. You want the mixture to stay crumbly and the chunks of butter to be about the size of peas.
  • Drizzle 1/4 cup of the egg and cream mixture into the bowl and stir (Speed 1) until it starts to come together but is mostly large crumbs. (Reserve the remaining egg and cream mixture for later.) Mix in lemon juice and lemon zest.
  • Put dough on a lightly floured surface and pat it together to make one uniform piece. Flatten into a disk, wrap it in plastic wrap and chill for about two hours.

Assemble the galette.

  • Preheat the oven to 400 degrees.
  • Place the disk of chilled crust on a floured surface and let it sit for about 10-15 minutes so that it’s not too hard for you to roll out.
  • While your dough is sitting, mix all the ingredients for your filling into a medium-sized bowl.
  • Once your dough has warmed up a little bit, roll it into a 12-inch round, then transfer it onto a rimmed baking sheet lined with parchment paper. (Note: Try your best to make sure there aren’t any cracks where the filling can leak through.)
  • Pour the fruit filling onto the dough, leaving a 1 1/2 inch border. Gently fold the pastry over the fruit, pleating if needed to hold it in.
  • Brush the pastry with the leftover cream and egg mixture, then sprinkle it with sugar.
  • Bake for 35 – 40 minutes, until the filling bubbles up and the crust is golden.

Cool for at least 20 minutes on a wire rack before serving.

*Adapted from Fruit Galette Recipe*