Cookery: The galette

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I mentioned in yesterday’s post that I was making a galette, but I did not mention (because I did not yet know) that it was DELICIOUS. Embarrassingly so. Stuffing-my-face so.

I don’t caramelize onions often – it’s such a lengthy process, and there are only so many hours in a day – but every time I do, I think “I should do this more.” And then forget about it for another year or so.

Anyway, it was butternut squash and caramelized onion and Field Roast smoked apple sage grain sausage with a sprinkling of Swiss cheese on top. We ate it for dinner last night and tonight and I would totally eat it again tomorrow, but it’s all gone. Wah-wah.

You can make one, too! Here’s how I did:

For the crust:

1 3/4 c. all purpose flour
1/2 tsp. sugar
1/4 tsp. salt
6 tbsp. butter, cut into small pieces and frozen
3-5 tbps. ice water

For the filling:

1 small butternut squash, halved and scooped
1 very large yellow onion
2 links veggie sausage
salt, pepper, paprika
1/4 cup (or so?) grated Swiss cheese

I make my pastry without the benefit of a food processor or mixer, because I have no counter space. So I do it like this:

In a large bowl, mix flour, sugar and salt. Using a pastry cutter, cut in the butter until the lumps are the size of small peas (or maybe lentils!) Add 3 tablespoons of water, and mix. If the dough holds together when pressed into a lump, that’s enough water. If it’s still crumbly, add water one tablespoon at a time until it holds together. Turn dough out onto a sheet of plastic wrap or parchment (plastic wrap is way cleaner, parchment is probably more environmentally friendly?) and press into a disk. Wrap in the plastic/parchment and refrigerate at least an hour. (Say I. YMMV, as they say on Reddit.) There’s a good breakdown of another way to make pate brise over on Smitten Kitchen.

While your dough is chilling, prepare the filling. (Har, poet.) If you’re wise, you’ll have started caramelizing the onion an hour or two earlier (I wasn’t wise, and started it while the dough was in the fridge.) Take the onion, cut in half the long way (the way that doesn’t make rings) and then cut each half into a million adorable little half-rings. Put those rings in a pot with some olive oil (or butter, if you’re wild) and cook over low heat for 10 minutes. Check the onions, shake your head, turn up the heat a little and give them a stir. They’re obviously going to take a while.

Meanwhile, take that halved, scooped squash and peel and dice it into 1-inch chunks. Plop those chunks on a roasting pan / cookie sheet covered in foil, drizzle them with a tablespoon or so of nice olive oil, sprinkle with salt and pepper the way you like, toss to coat (probably using your hands, if you work the way I do.) Put that loveliness in the oven (which you already preheated to 400 degrees) for 20 minutes or until soft and perhaps lightly browned.

While the squash is cooling and the onions are thinking about caramelizing, crumble the sausage into a pan and cook over low heat, just until the edges are singed. Maybe the onions are half done now? If so, add some pepper, if you like, and a good dash of paprika. Laugh about how everything is red-orange now. Keep an eye on them as they get closer to caramelized – caramelized means burned, you know, so it gets tricky at the end there.

Once the three components are cooked, mix them together and set aside. Get your dough out of the fridge, and roll it out to about 1/8″ thick. Transfer to a cookie sheet, then pour your filling onto the dough. Spread evenly to about 1/2″ from the edge, then fold the edge over, crimping and fluting and making pretty the way I didn’t.

Sprinkle the cheese over the top, give the pastry a wash with an egg yolk mixed with 1 tbsp of water, toss that in the 400 degree oven for about 30 minutes and enjoy with a salad and seltzer. Or whatever it is you kids are drinking these days.

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