Ooh how I love a good galette, specially when I get to experiment with Fall ingredients. The Buttery layers of puff pastry, goat cheese and thin layers of butternut squash is just absolute perfection.
This galette can be served as an appetizer or as a side to those wonderful holiday gatherings that are coming up.
Give it a try and you will not be disappointed.
1 store bought puff pastry
1/4 cup Goat cheese
2 1/4 cup butternut Squash (peeled and shaved with the vegetable peeler)
1TBS Olive Oil
5 Sprigs of Thyme
1 egg (egg wash)
****Make sure to put the puff pastry in the frig to defrost over night.
1)Preheat oven to 400F and line a sheet pan with parchment.
2) Peel the butternut squash as a whole, then proceed to shaving thin layers of butternut squash with your vegetable peeler. When done, place it in a bowl and toss it with olive oil and honey. Set it aside for later use.
3) Now lightly flour your work surface and roll the dough out to a 1/8" thick. Proceed to cutting out a 12" circle and transfer it to the prepared baking sheet and let it chill for 10-15 minutes in the refrigerator.
4) Dock your pastry with a fork. Starting from the middle, place the goat cheese chunks on top of the dough leaving a 2" border from the edge of the dough. Make sure to leave gaps, do not cover the whole surface area with goat cheese.
5)Then finally add the butternut squash and thyme leaves. Now fold over the dough borders and place it in the refrigerator to cool for 15min.
6)Brush the borders with egg wash, sprinkle Malden salt and freshly cracked pepper then place it in the oven for 30 minutes.
7) Enjoy it warm or room temp.
***You can leave the dough as a square/rectangle if you do not want to cut it into a circle.
***Season to your liking and make it your own.