This savory galette has a buttery crust filled with sautéed butternut squash, leeks, and garlic. It’s the perfect way to use this delicious fall squash!
1 1/2cupsall purpose floursifted
3cupscubed butternut squash
salt to taste
In a large bowl, combine the flour, cubed cold butter, and salt. Using a pastry cutter or two knives, cut butter into the flour until the mixture becomes crumbly and has a sand-like texture.
Add the egg yolks and iced water, and mix well until the dough starts to come together.
Sprinkle a cool, flat surface with flour, and use floured hands to knead the dough firmly for a few seconds, then shape it into a ball.
Flatten the dough into a round disc and then wrap it in plastic wrap before chilling in the refrigerator for at least 30 minutes.
Meanwhile, heat up the vegetable oil in a large skillet over medium heat, and saute the cubed butternut squash and chopped leeks until the squash is tender (about 20 minutes).
Add the minced garlic and stir well for 30 seconds until fragrant. Add salt to taste and then remove skillet from heat and set aside.
Preheat the oven to 350°F.
While the oven is preheating, remove the chilled dough from the plastic wrap and place it on a piece of floured parchment paper. Using a floured rolling pin, roll it out into a ¼-inch thick circle (it doesn’t have to be perfectly round).
Place the butternut squash and leek filling in the middle of the circle and spread it out, leaving 2 inches of space between the filling and the edges.
Gently fold the edges inwards to create the galette, and transfer the galette and parchment paper onto a baking sheet.
Place the baking sheet in the middle rack of the oven and bake for 20 to 25 minutes, until the dough is golden brown.
Cool for a few minutes before slicing and serving.