Flaky Butternut Squash Galette
A simple fall bake that still feels fancy. Delicious served warm or at room temperature - I love mine topped with hot honey, flaky salt, and sage.
Serves 6-8
Roasted Squash
1 small butternut squash (about 1 1/2 pounds), peeled, halved and seeded
2 tablespoons extra virgin olive oil
kosher salt and freshly ground pepper
8-10 fresh sage leaves
2 cloves garlic (whole cloves in the skin - do not peel)
Galette
8 ounces cream cheese (flavored cream cheese like scallion or chive works great here)
8 ounces ricotta cheese
1/2 teaspoon dried oregano
1 large egg
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 recipe Rough Puff Pastry, prepared and chilled for at least 30 minutes (or 16 ounces frozen puff pastry, thawed)
egg wash, as needed for finishing
hot honey, as needed for finishing (or honey + chile flakes - optional)
flaky salt, as needed for finishing
1 tablespoon finely chopped fresh sage
1. Preheat the oven to 400°F/205°C with the oven rack in the center.
2. Roast the squash: slice the squash into 1/2 inch/1 cm thick slices, and arrange in a single layer on a baking sheet. Drizzle with the olive oil, season with salt and pepper, and top with the sage leaves. Roast the squash until just-tender, 20 minutes. Cool completely.
3. Make the galette: in the bowl of an electric mixer fitted with the whip attachment, whip the cream cheese for 2 minutes on medium speed. Add the ricotta and whip for 3 minutes more. Scrape the bowl well, and add the crisp sage leaves from when you roasted the squash - use your fingers to crush them into the mixer bowl. Squeeze the garlic from the skins into the bowl too, and add the oregano, egg, salt, and pepper and mix on medium speed to combine. Set aside.
4. On a lightly floured surface, roll out the puff pastry into a large rectangle (about the size of a half baking sheet - 13 x 18 inches / 33 x 46 cm). Use the rolling pin to gently transfer the pastry to a parchment-lined baking sheet, unfurling the dough, centered on the baking sheet. It’s ok if it’s a little too big at this stage, you’ll eventually fold the edges over!
5. Spoon the cream cheese mixture into the center and spread into an even layer, leaving about 1 1/2 inches / 4 cm uncovered all the way around the outside edge. Arrange in an even layer on top (no need to be this precious, but I like to place the pieces that are more crescent shaped (from where the seeds were removed) around the outside edge, and the more half-moon pieces towards the center in rows).
6. Fold the uncovered edges up over themselves, and use your thumbs to firmly press as the edges to make sure they are well sealed. Egg wash the outside edge, and transfer the galette to the oven. Bake until the galette is deeply golden brown and slides back and forth slightly when you gently shake the baking sheet, 35-45 minutes.
7. While the galette is still warm, drizzle with hot honey, and garnish with flaky salt and sage. Serve warm or at room temperature.