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
- 2 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
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.