Butternut Squash and Feta Galette With Sumac

I love countless things about autumn, from the beautiful gradients in nature to the delightful glares of the warm sun. Another characteristic of this beautiful season is the variety of edibles it offers. 

Butternut squash is one of my favorite vegetables of the season. Sweet and nutty in taste, it reminds me of sweet potatoes a bit. Of course, you can make this recipe with other varieties, like red Kuri, which has a mildly sweet and earthy flavor. Kuri means chestnut in Japanese, and the flavor surprisingly reminds me of roasted chestnuts.

Enjoy this galette warm, straight from the oven.

Ingredients

For the dough

150 grams all-purpose flour

120 grams cold butter, cubed

1 scant tsp fleur de sel

2-3 tbsp ice-cold water

For the filling

1 small butternut squash - mine was 420 grams after peeling and seeding

2 small shallots, thinly sliced

1 garlic clove, finely chopped

2-3 tbsp extra-virgin olive oil

1 tbsp maple syrup, optional

1-2 tarragon branches, optional

1 scant tsp fleur de sel

Freshly grounded pepper, to taste

1 small free-range egg, for the egg wash

To finish

2 tbsp (goat) feta cheese crumbles 

sumac, to sprinkle on top

Method

For the dough

In a medium bowl, mix flour and salt until well incorporated.

Add the cold butter cubes to the bowl, and using your fingers, blend the butter into the dry ingredients until the mixture is off-white and there are a few pea-sized pieces of butter left in the bowl. If the weather is warm or the butter is getting soft, refrigerate the bowl for a few minutes.

Add the ice-cold water one tablespoon at a time, and gently mix with your hands or a wooden spoon until a dough forms. The dough should not be wet. It is noteworthy not to knead the dough but press it gently until it doesn't fall apart. 

Make the dough into a flat disk, wrap it nicely with plastic wrap and let it rest in the fridge for at least 1 hour.

For the filling

Cut the butternut squash in two, lengthwise. With a sharp knife, cut each piece into thin slices. 

In a large bowl, mix the squash, shallots, garlic, and tarragon leaves. Add the olive oil and maple syrup (if using), and gently stir until the olive oil coats everything. Add the fleur de sel and pepper.

Roll the dough onto a lightly floured surface until approximately 4 mm thick. You can do this step directly onto parchment paper.

Arrange the filling on top of the dough, leaving approximately a 2-3 cm border around the edge. Fold the edges of the dough over the filling, and press gently to seal. Brush the edge of the galette with an egg wash.

Bake your galette at 190 °C for 40-45 minutes or until golden brown. Scatter the feta crumbles on top, and sprinkle with sumac. Serve warm.