Winter Sqash Galette
A cute and festive creation made with a tasty squash filling inside individual pastry pockets.


Pastry Shell:
1 package active dry Yeast (2 teaspoons)
1/2 teaspoon Sugar
1/2 cup milk (or water)
1 egg at room temperature
1/4 teaspoon salt
2 cups Flour (approximately)
4 tablespoons soft butter

2 1/2 pounds winter squash, such as butternut
1 small head of garlic, cloves separated but not peeled.
1 Tablespoon Olive Oil
1 Onion, finely diced
12 fresh Sage leaves or 2 teaspoons dried
1/2 cup freshly grated Parmesan or Pecorino Cheese
Salt and Pepper to taste
1 egg, beaten


Start by cooking the squash:
Preheat the oven to 375 degrees.
Cut the squash in half, scrape out the seeds, and brush the surface with oil.
Stuff the garlic cloves in the cavity of the squash (where the seeds were).
Place the squash on a baking sheet, cut slice down. Bake until tender, about 40 minutes.
When done, scoop out squash into a bowl. Squeeze out the garlic cloves to peel them and add them to the bowl with the squash. Mash everything together with a fork until fairly smooth, leaving some texture.

Pastry Dough
Heat the milk to about 115 degrees F.
Dissolve the yeast and sugar in the milk and let stand until bubbly, about 10 minutes. If the mixture cools too much, gently heat it, making sure it never gets above about 115.
Stir in the egg and salt.
Begin adding the flour 1/2 cup at a time.
After you've added about a cup, beat in the butter.
Continue adding flour until the dough pulls away from the bowl.
Knead until smooth, adding more flour if it is still sticky.
Transfer the dough into a lightly buttered bowl and cover with a towel.
Let rise until doubled in bulk, about an hour.

Meanwhile ... finish making the filling:
Heat 1 Tablespoon olive oil in a skillet on medium. Add onion and sage and cook until soft, about 12 minutes.
Mix into squash, along with grated cheese, salt, and pepper.

To Assemble:
Divide dough into 6 pieces and shape into balls. Let them rest for 15 minutes under towel before rolling.
Roll out dough to a very thin circle.
Mound 1/6 of filling into center. Fold dough artfully over the filling to make a little free-form personal pizza pocket.
Brush dough with a beaten egg.

Bake galettes at 400 until crust is golden, about 25 minutes. Garnish with a leaf of sage and enjoy.




Vegetarian Dinner for Everyone, pg. 500