Recipe 35 from The Smitten Kitchen Cookbook by Deb Perelman
Apologies for the radio silence. I’ve been slowly recovering with normal cooking since the beginning of the month. I also kept looking at this recipe and forgetting to see if I could even find butternut squash in July. I hadn’t seen it at Trader Joe’s likely because it’s not seasonal but Sprouts had my back and it finally made it on the menu this week so I’m back at it.
Yet again, I really struggled with Deb’s dough recipe. It didn’t seem that hard reading through so I didn’t think much of it. But I swear it’s either a location thing or a user error thing…but I’m majorly bombing all her recipes for any kind of dough. I shudder to think what will happen with the pizza dough the next few recipes! Ugh.
It had a similar feel as pie dough which I’ve done enough to not freak out. But this one had sour cream and vinegar in it so maybe I botched those up some how.
Anyway, it didn’t come together as super well, which you’ll see in later pictures. It was hard to roll it out when fresh out of the fridge. But when the butter in it softened a bit…again, more pics later, it was easier to work with.
The most difficult but yummy part to handle was the butternut squash. I hate working with BN squash…and spaghetti squash. So much strength is required to cut them and then in this recipe she wants you to peel them… which was a holy disaster.
Look at that monstrosity on the cutting board. Not exactly cut in half…more mutilated. Haha. And peeling was just messy. My daughter, unintentionally, helped me find all the pieces that flew around the kitchen that I missed.
All that work but such yummy results. Next time I may cheat and buy the cubes they already sell at the store. It would save me all the work I hate. Only for the blog do I try to keep it original!
The onions were yummy and the add of the cayenne pepper was great. You don’t exactly taste it in the final product. I made the slip up of putting it in the onions before they cooled vs after when she says to. That might make the taste show up a little more in the end if you did it in the right order.
I used 2 vidalia onions which made up quite a bit. Deb mentions you can double the recipe and make 2 of the galettes but I think the only thing you would need to double is the dough recipe. I had enough filling left over that I could have made another. No worries for me though. We’ll enjoy the left overs with eggs tomorrow for breakfast.
The cheese she calls for is fontina, but I had a left over mix of cheeses from Trader Joe’s (parmesan, asiago, fontina and mild provolone) that I used instead and it was really tasty. So, I wouldn’t feel inclined to try and find fontina unless that’s important to you. Probably any cheese would work fine, though salty or harder cheeses may pair better. And for the herbs I went with thyme because it’s growing pretty bushy and long in my garden, but she suggests sage too. Both will taste awesome with these other flavors.
So now to the dough, you can see that it was rollable which is great because I want sure I would even see that when I pulled it out of the fridge. But I definitely didn’t roll it thin enough.
And I probably could have but I started panicking that I wouldn’t be able to get it off the counter if it was too thin. I don’t know about this dough but if you let pie dough get too room temp, you need to refrigerate it before baking to help firm up the butter again. The butter in this dough kept it snugly on the counter. A little flour went a long way to helping lift it but it didn’t look very pretty on the pan and was way too thick to do any pretty folding of the edges.
Yet, it ended up having a very homemade rustic look and feel to it when I was done and that seemed just right.
Above is the precooked final product with my attempts at folding it pretty.
And then here’s what was going on around me while getting this guy put together…my daughter needed entertainment so she was allowed to empty this drawer of towels and placemats and bibs. Real life behind the pictures…
And here’s the final product. I cooked it for 30 minutes but I think I should have done the extra 10 to help finish the dough because the bottom crust didn’t cook all the way through.
My crust was thicker but it still cooked up marvelously and was flakey and crunchy in all the right places. The overall taste was awesome and my husband polished off 3/4ths of it with talks of needing to open up our own galette shop. Oh my. I guess it was a hit.
Despite a few mistakes and questionable outcomes #Debsdoughs, I think it ended up pretty good. But seriously go check out pictures of her final product in the cookbook and you’ll see why rustic disaster fits mine better.
Please give this one a try folks!
Happy galette baking!!