Acorn squash galette

Acorn squash galette

  • Preparation Time60 mins
  • Cooking Time60 mins
  • Serves6
  • DifficultyHard

For the dough

210g plain flour
120g chilled butter, cut into small pieces
45-75ml chilled carbonated water (recommended: San Pelligrino)

For the filling

1 acorn squash, peeled, seeded, halved
45g butter
3 tbsps olive oil
60ml water
1/4 tsp salt
1/4 tsp freshly ground black pepper
175ml double cream
150g grated Gruyere or crumbled Maytag Bleu cheese
1 large onion, thinly sliced
1 tbsp sugar
Olive oil, for drizzling
Salt, for sprinkling
Mixed greens, for serving
1) In a medium bowl, mix together the flour and butter with your fingers until the butter is just mixed in throughout the flour.

2) Add the chilled water 1 tablespoon at a time and mix it into the flour mixture with your fingers. Use just enough water so that the dough just comes together. Gather the dough into a ball and wrap in parchment paper. Set it aside in the refrigerator or until ready to use.

1) Cut the acorn squash into thin slices. In a medium skillet over medium heat, add 30g butter and 2 tablespoons of olive oil. Add the sliced squash and 60ml water, cook until the squash is soft and cooked through, about 10 minutes. Sprinkle with the salt and pepper. Add the double cream to the pan halfway through, about 5 minutes into the process.

2) Remove the squash from the pan and set aside in a bowl to cool. Once the squash has cooled, toss together with the cheese.

3) Melt 15g butter and 1 tablespoon of olive oil in the pan. Add the sliced onion and sugar and cook over low heat about 30 minutes, until the onion has browned and caramelised. After the onion has cooked, divide the mixture into six equal portions and let cool.

4) Preheat the oven to 190C/Gas 5.

5) Remove the dough from the refrigerator and allow it to come to room temperature for about 10 minutes. Cut the dough into six equal portions. Take each portion and roll it out into a small circle, about 7 1/2cm in diameter. The dough does not have to be rolled out perfectly evenly - a galette is a rustic, free-form tart.

6) In the centre of each galette, place a portion of the cooled caramelised onion and squash mixture. Create an edge to the galette by folding the edges of the pastry up towards the centre and pressing down gently. Don't cover the filling with the pastry.

7) Place the pastries onto a baking sheet lined with parchment paper. Bake for 25 minutes until the crust is lightly browned. Drizzle a little extra-virgin olive oil and salt over each galette.

Serve slightly warm with mixed greens.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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