Description
This Parmesan Crusted Butternut Galette is a savory tart featuring a flaky, buttery crust enriched with Parmesan cheese. The filling combines tender butternut squash, shallots, garlic, and sage, caramelized with brown sugar for a perfect balance of sweet and savory flavors. Finished with a golden egg wash and sage leaves, this galette makes an impressive appetizer or light meal perfect for fall and winter gatherings.
Ingredients
Scale
For the Crust
- 4 cups sifted all-purpose flour
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoon sugar
- 3 teaspoons salt
- 1 large egg, lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)
- For brushing: 1 egg + a few drops of water, beaten together
For the Filling
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 shallots, sliced
- 3 cups cubed butternut squash
- 2 garlic cloves, minced
- 2 tablespoons freshly chopped sage
- 1 tablespoon brown sugar
- 3 tablespoons unsalted butter
- 8 fresh sage leaves
Instructions
- Prepare the dough: In a large bowl, combine the sifted all-purpose flour, finely grated Parmesan cheese, sugar, and salt. Cut in the cold unsalted butter pieces using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add wet ingredients: In a small bowl, whisk together the lightly beaten egg, white vinegar, and ice cold water. Gradually add this mixture to the flour and butter mixture, stirring gently until a dough forms. Avoid overmixing to keep the crust tender.
- Chill the dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up for easier handling.
- Prepare the filling: Heat olive oil and 2 tablespoons of unsalted butter in a skillet over medium heat. Add sliced shallots and cook until soft and translucent. Stir in the cubed butternut squash and cook until tender, about 8-10 minutes.
- Flavor the filling: Add minced garlic, freshly chopped sage, and brown sugar to the skillet. Cook for another 2-3 minutes, stirring to combine and let the sugars caramelize slightly. Remove from heat and set aside to cool slightly.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a roughly 12-inch circle. Transfer it to a baking sheet lined with parchment paper.
- Assemble the galette: Spoon the butternut squash filling onto the center of the dough, leaving about a 2-inch border around the edges. Dot the filling with the remaining 3 tablespoons of unsalted butter.
- Fold the edges: Gently fold the edges of the dough over the filling, pleating as needed to create a rustic crust that partially covers the filling.
- Brush and decorate: Brush the exposed dough edge with the beaten egg wash (egg with a few drops of water) to promote browning. Arrange fresh sage leaves decoratively on top of the filling or crust.
- Bake the galette: Preheat the oven to 400°F (200°C). Bake the galette for 40-45 minutes, or until the crust is golden brown and the filling is bubbly and cooked through.
- Cool and serve: Allow the galette to cool slightly on a wire rack before slicing and serving warm or at room temperature.
Notes
- For a flakier crust, ensure all butter and water are as cold as possible before mixing.
- Wrapping and chilling the dough is crucial to prevent shrinkage during baking.
- You can substitute fresh sage with dried sage if fresh isn’t available, but use less as the flavor is more concentrated.
- Serve the galette with a simple green salad or a dollop of crème fraîche for a complete meal.
Nutrition
- Serving Size: 1 slice (1/4 galette)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 70 mg
