Thank you so much for this recipe! Basil, ricotta, mozzarella, garlic and coins of zucchini assemble in what is basically a flaky nest of summer. I’ll definitely make this again and again! And my crust actually came out perfect and flaky, I was so excited! It’s always a huge hit at our dinner parties. Cannot thank you enough for this gem! Thanks! In this, I’d argue basically any cheese is a potential swap out; my choice was definitely not as flavourful, but it made for a certain lovely meltiness, and used what I had on hand, which was also why I used the ricotta. I was SO relieved when the finished product tasted amazing though so my trust was restored. I made this (cookbook version) today for lunch (I had a friend over); it turned out great! I love galettes because they are so forgiving – no need for perfect circles. The pastry rolled out beautifully and the clean-up was a snap! Hi Deb and all, . Last iteration I made the double version from your book and used a food processor for the dough. Recipe was clear, but also very easily customized depending on what you have at home and personal taste preferences. I have no idea how to make it but I feel like you will! Unless already using the oven for other things, it’s simpler, faster and more economical to roast the squash cubes in a heavy frying-pan over a hot flame. Do you prefer the vinegar? Just made the book version of this with a few tweaks – adding a little bacon, a lot of kale, and some carrots and switching to a mix of cheddar and gruyere, as I had them on hand. Thanks, Deb! memphislizzie — Great idea. 3 Tbsp was way too much water, and I used a scale to measure my dry ingreds so I know I was exact on the proportions. Nine years ago: Creme Brulee French Toasts, Leek Toasts with Blue Cheese, Vermontucky Lemonade, and Easy Jam Tart Ingredients. Thanks for the excellent blog. thank you! made this last night and it is so wonderful! THE SMITTEN KITCHEN COOKBOOKS SPOTLIGHT They’re the perfect oh-I-just-threw-this-together-at-last-last-minute showoff dish. Then just transfer paper+crust onto baking sheet? These are supposed to serve 4-6 but I can’t stop myself from eating at least half of it! Thanks for this great suggestion! This tasted great, but I really wish I’d read the comments (or tested it out) before making it for a 4 person dinner. It ends up horribly tough. xo. The dough is so delicious and flaky. I even brought it to an Easter brunch in spite of its “fall themed” main ingredient. the only rule is it has to be from your new book. Cut into a 1/2-inch dice. Looks impressive and tastes even better. I made this with fresh sweet cherries and it was so good! I am officially galette obsessed thanks to this recipe. Not sure what side onion you’re using. While I find the cayenne to be lovely, I have used paprika when my niece is eating over. I made the bn galette and have since made a mixed berry galette with it. This was a huge hit! All were delish! Serves 6. The flakey crust..outta this world!! Four years ago: Failproof Crepes + A Crepe Party, Crispy Tortellini with Peas and Proscuitto, Confetti Cookies and Roasted Carrots with Avocado and Yogurt What’s your favourite pastry fat of choice? More sage is always good. It did take about 45 minutes of bake time to get the crust the perfect golden color. You can also use your fingertips to break it up. Butternut Squash and Caramelized Onion Galette … Will it be too soft and muschi when it’s defrosted ? I have a butternut squash sitting on my counter. I read through the comments and am wondering if problems with the dough are from inconsistent measuring. I dug up and gave away a giant rhubarb plant in my yard because it just wasn’t something I’d ever cooked with, and now I’m really regretting it because I want to make this again! Everyone loved it – think I might try baking the pastry in small rounds and turning this into canapes for a party this weekend. My only gripe: it served two, not six. tomorrow we are trying the cheddar rolls for breakfast, and then our friends are coming over for a dinner party / “smitten kitchen” themed potluck. I wonder if you have any ideas for a diary free version of the filling. I didn’t have cayenne so I used black pepper and a little extra salt – otherwise made to the T- will be making this again and again. I was afraid of the fontina’s smell too, but it was perfect. It was picture perfect. My. I’ll have to try it again with the galette dough as written but time was short so I wanted a quicker version. beach bean salad. Pat the lumps into a ball; do not overwork the dough. Wows. It tastes like Thanksgiving! Thanks, Deb. Really, one of the best camera purchases we’ve made. I used strawberries and apricots and oh – the pastry is the star, but fruit and sauce are amazing! This recipe is golden. I made this and we revelled in the light crispy galette and fall flavours. I’ll make this again! I’m sure you could do something glorious with it! Love! Put a smile on everyone’s faces. Surprisingly easy. theysaysilenceisgold — It’s true; fall is just a little bit prettier away from the city. with a spatula or spoon. thanks. Flipping through the pages, I saw this and had to make it, so last night the glorious galette came to fruition. I quite like the flavor of my vegan butter, but I guess it wouldn’t have the same structure? all of this is to say THANK YOU for sharing with us. Despite having to use spreadable butter instead of the real thing (was too lazy to walk up to the shops after checking the fridge this morning) the pastry turned out okay? I served it with a pork loin and apple dish made in my crockpot and they were so good together. Carolyn — I actually use a sharp vegetable peeler. Replying again to say, 2 Tbsp water was perfect this time! For people who don’t like the seriously funkiness of fontina, I bet asiago would be a great swap. did get a bunch of oil puddling underneath, but I just drained it off. I do not have a pastry blender. Very very tasty! We love this recipe. Hi, Deb — With all of the recent conversation here about pools of butter (caused by too-large lumps of butter in the dough), I wonder: Since the dough will go into the refrigerator after it’s made and before we roll it out, couldn’t we combine the dough ingredients using melted butter? In that every time I make it, things go terribly wrong and shouting happens. I was a little worried since even with two medium onions and a one-pound butternut squash, it didn’t seem to me like there was that much filling. :-) I made it with about half blackberries from our yard (which are NOT sweet and in fact quite sour) and half frozen blueberries I let thaw a bit. I have obsessed over the Smitten Kitchen website for several years now, and tell everyone I know about your delicious recipes! But when, I have some strawberries, a few stalks of rhubarb, and half a lemon in my fridge and I don’t want to think too hard about things? And every single time I see butternut squash I think of this recipe. I was also very lazy & didn’t bother with all the freezing & chilling of the dough. This came out wonderfully. But enough that it ends up tough, they were too big.). Our six year old just ate most of the strawberries and I was thinking I could make a half recipe. Debbie - Mountain Mama says: May 8, 2017 at 4:56 pm Awesome article! Assemble the galettes one at a time: Working from the outside to the center, arrange 1 portion of the potatoes in an even layer inside one of the marked rounds on the parchment, overlapping the slices as needed. No problems whatsoever. Yum. Very good veggie meal. But it worked out (the filling and the dough are both pretty rich and neither I nor my husband could eat more than the quarter-galette portion for dinner along with the salad). Perfect timing Deb, I was planning on doing a galette this weekend with the 3 apples, 2 pears, and 1 plum I have lingering. A little messy, but still delicious. I haven’t use the tapioca flour to make this but have used cornstarch when making strawberry pies and that still leaves them a bit runny. :) thanks for the recipe! Love the new book! Maybe add a little extra thickener for frozen berries. Does the filling need to be room temp-hot before assembly, or is cold best? That just seals the deal. If I leave out the sugar in the filling, should I add more cornstarch to keep it from getting too watery? I wondered how the crust would turn out but I should have trusted Deb. Sorry, your blog cannot share posts by email. Love the combination of the pumpkin, onions, cheese and sage and your galette dough! Thinking it will be nice with vanilla ice cream. This is SO GREAT! I made it with 1 small butternut and 1 small acorn squash. Thanks, Deb! I made this as written and it is amazing. I’m making this right now, but without the galette shell. Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. I’ve found both recipes to be easy-to-follow and delicious. So I made more flour/butter, kind of squidged it in, and it turned out fine. Somehow the crust was still flaky and wonderful, but oil underneath. I divided it in half and froze it, brought it out last night, heated it slowly in the toaster oven and it was as good as the first time. We’re just kidding ourselves with all that butter anyway ;-). made this last week — it was divine!!! I have to share how I accidentally added 1.5 cups of sugar vs. 1. Here’s the recipe, if you’re interested. balsamic vinegar. I made this for the first time over the weekend and my pastry also leaked butter. Just made this for dinner tonight with a side salad. I love the slight flavor it adds, and lemon and blueberries are, of course, great friends as well. Could you make it in advance? it looks incredible! (I’d never had a galette do that before.) I sent some to a neighbor (who loved it) and my husband and I polished off the rest with no regrets or shame. I’ve made a few things from it, and everything has been wonderful. I made two of these, and tripled the filling (divided between the two galettes), and it fed 5 people together with roasted asparagus and salad. Check back for a new episode next Thursday! In a Covid kitchen adaptation, I used the on hand chèvre instead of fontina and it worked very well. Thanks for the great recipe! Could another option be to roll it out and then put it in the fridge? To say it was a hit is an understatement. If you are interested in the curry/squash intersection, we make this squash curry soup all the time in the winter for a super simple weeknight dinner. Is anyone else having this problem? Hi Deb, I just made this and it was AMAZING. 5 medium onions, thinly sliced. I accidentally forgot to mix the cayenne in with the onions, so I sprinkled it on top. I will go to my grave reciting Jacques Pepin’s galette recipe. It was lovely, and worth the bowl-intensive-ness. Gently transfer it to the parchment paper in the pan. I have a friend who is undergoing chemotherapy and I would really like to bring one to her and her family. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. The flavors are fantastic and the whole thing is beautiful and plenty substantial for anyone abstaining from the bird. That butternut squash is making me hungry, looks delicious. …and I made it with puff pastry too, since I had some left over that needed using up. I am making this reight now with squash from my garden and we love onions too, I made your Apple galett so many times ,love it. Smitten Kitchen.. I made it recently for a dinner party and it was an absolute hit! This is heaven!! i have been waiting to make this forever and today had both the ingredients and the time, so i went for it. Deb thank you for this it’s so gorgeous and simple. Recipes for the top 10 savory galettes. I didn’t have fontina laying around (does anyone?) Crust was flaky and excellent. My husband declared this the best thing I have ever made (and I’ve made some great food lol! “But when, I have some strawberries, a few stalks of rhubarb, and half a lemon in my fridge…” I feel seen. Should be flexible. Fine with me! I used a regular single pie crust and cut it in half to make to smaller galettes. New here? There’s butternut squash and onion. I also wanted to line this up with my pie dough technique, as they are essentially the same so not to unnecessarily confuse people. Five years ago: Not Derby Pie Bars, Liege Waffles and Mushrooms and Greens with Toast I substituted Greek yogurt for sour cream and added a little less water, just enough to get the right texture. I’d like to make it for Thanksgiving at my parents this year. I did do 3 tbls of water and found it to be sticky but it still rolled out if you flour the surface, so will do 2 tbls next time. I’ve used in twice. It’s the cook’s privilege to sneak a few tastes of ingredients as they cook but man oh man that stuff even tasted smelly! thank you for sharing!! Bake galette, rotating once, until crust is golden brown and cooked through, 55–65 minutes. Wow oh wow! I love this recipe and have made it several times over the last few years. I made this with fresh strawberries and lime juice, and 5% greek yogurt (with a little extra water) in the dough. I was thinking of making it into minis (using mini metal tart shells) for appetizers for Thanksgiving and was wondering if you had any suggestions on baking time etc! I usually peel it twice, once to get through the thick skin then the white pithy type stuff underneath to get to the orange flesh. The pre-cubed butternut squash at Costco this time of year made prep even faster. Made this for a vegetarian dinner party and felt more indulged than if I’d served a rack of lamb. this is, I believe, my favorite recipe I’ve ever made. Right out of the oven, I adored it, but as I kept nibbling on it through the day, I found the sage flavor to be overpowering (I used fresh). It was so easy to work with. I didn’t had 2 hours ahead so I made the crust and flatten it to get a 2 inches disk. Being a big fan of both caramelized onions and butternut squash I thought it was time to get over my ‘crustphobia’ and do this recipe right. I’d think so but you might find you need less water since the margarine will be softer when cold, and warm faster. Spectacular. Search Results for galette. Thanks so much, can’t wait to make it with wild mushrooms this fall. Used chèvre and mozzarella, because that what we had, and went heavy on the fresh thyme and hot red pepper flakes. I even subbed ricotta last week because I needed to use it up. Making this tomorrow for Thanksgiving (for the second year in a room) as I just love it…I’ve admittedly also made it on other non-special occasions this year and find the leftovers great for lunches (it’s one of those meals that gets better as it sits it seems). This one surely looks quite tempting. Would it be fine to freeze this fully-assembled and then just stick it in the oven when needed? The crust is exceptionally light and you’re unlikely find an easier one to roll out. as an apple pie dough! Or a berry pie? okay, i’ve never made dough before, and i picked this recipe (well, this recipe’s size & the simpler method from your cookbook) to finally bite the bullet. Imagine how good it would’ve been if I’d actually followed the recipe! dat crust tho! I’ve been making this for thanksgiving every year for several years. I’d serve it with goat cheese or sour cream on the side. Sorry, your blog cannot share posts by email. I refrigerated all ingredients overnight, but next time I make this I will DEFINITELY freeze the pastry first. :) We’re hoping to get to the Finger Lakes soon, however. 1 large onion, halved and thinly sliced in half-moons i am obsessed too with galettes! Should I just follow my heart (and the ingredients in my pantry)? Broccolini Melts. Still yummy! But no matter it tasted so good! Always gets rave reviews! I roasted the squash, caramalized the onions, then added roasted almonds, spinach and cheese to cooked penne. Great flavors and the flaky crust is incredible. I’m too lazy to make that on a weeknight! Guess I’m going to have to refine my artificial lighting skills. Hopefully, it will still turn out on attempt #2 without me having to rebuild from scratch. Assemble galette: Heat oven to 400 degrees. Super easy, fast and utterly fresh and delicious. If you’d like to form your galette into a star, as shown, use the red dashed outline of the PDF template mentioned above. (I like it far more than a lot of dishes that seem to sweeten it up.). And everyone should be baking for you in August (but I do remember the joy of having my own food, exactly the way I liked it most, even when I didn’t have time to make it). I currently have tons of basil and no sage…anyone tried this substitution? I loved the taste of this, but the juice ran everywhere and the bottom crust was soggy. The butter and flour blended easily without getting soft. Tastes even better the next day, as the caramelized onions flavor develops really nicely. Your barley salad is the best, really, I make it every other week and eat giant servings all the while telling myself how “healthy” it is : ) Anyway, last night was the first time any blog actually had me running to the store directly after work because I…had…to…have….this…galette!!! Post was not sent - check your email addresses! Excellent! Previous. Do you think I could substitute cheddar for it. Dieing to keep making this crust…. I made this today using a combination of fresh raspberries (3/4 c), blackberries (3/4 c), and strawberries (2 c) – the colors are beautiful. This galette outstanding approval at my Friendsgiving potluck last night! It was wonderful. Hope it turns out great, as usual. Gaile — I’m entirely unfamiliar with non-dairy cheeses (perhaps someone else will pipe up) but you could certainly omit the cheese if it is not for you. I’d love to make this heavenly recipe without the crust — either as a casserole or baked in individual ramekins. I have already tried four other fillings besides this one, but using the same dough recipe. Guess I need smaller pieces of butter next time. And the crust is perfect. Thanks for such an interesting combo of flavors – i love how the cayenne builds up slowly. xsquared — Indeed they are. When we got home this evening, all he had to do was assemble, bake, and receive praise. I used my food processor for the dough and it turned out great (and fast!). I will be making this again and again. To further run the FP at this point, the butter ends up getting too small and the final crust is less flaky. Challah Breakfast Buns 01:56. your crust is unbelievable…light, flaky and easy to put together. The second time I used sour cream and was over-confident of the outcome. Definitely my new go-to. Has anyone had any success using a non-dairy substitute for the cheese? I have made this recipe a few times after seeing it in the book. I will dial back the butter next time, or might try swapping some of the flour for whole wheat, which I think absorbs more moisture. This dough sound lovely and SO versatile! Looking forward to breakfast tomorrow now…. This was something I remember reading David Lebovitz did with rhubarb pies, maybe to keep the crust from getting soggy? I made this last night for my sister-in-law’s birthday dinner. Any thoughts? Remove the bowls from the freezer and make a well in the center of the flour. Halfway through the baking time, when I turn the pan, I have added a few more fresh berries on top, to compensate for the shrinking fruit, and also it doesn’t look as dry on top. :) You were so sweet, and I really enjoyed the talk with you and Adam. not sure what I did wrong, as it seemed to work for everyone else. Butternut Squash and Caramelized Onion Galette, For the pastry: Every recipe from smitten is always a winner :). This will be in rotation and I’m already thinking about using the dough for hand pies and other savory yummies! I am making two galettes for a dinner party this week, but am worried I won’t find any good squash in August. Then we had a baby and stopped taking vacations. The only problem I had was the dough came unfolded as it cooked. This was fabulous! Oh the flakes! Deb, I went on a galette spree the week before you posted this – through your archives and into the depths of whatever I could make out of my fridge without having to go to the store. Thank you so much for this recipe– I made it for my Husband this weekend and we absolutely loved it. Yield: 1 7.5 to 8-inch galette, double or triple to make additional flavors "Adding some ricotta to the dough will give it a nice subtle flavor, but you could replace that easily with yogurt or sour cream. That looks so awesome. Fold this border over fruit, pleating the edge to make it fit. And thank you — same to you. Will lactose free yogurt work for the crust? . This dough was so wonderful to work! Another one of my staples, that’s for sure! It was my first time making a galette, and it was ridiculously easy and DELICIOUS. We use this for potlucks and picnic-type gatherings too. Thanks for a great recipe; I’ll be trying others. I just made this for dinner tonight. This didn’t come up using galette, butternut, or squash, changing from Relevant to Recent. I weighed mine and it was 4.5, thank goodness I didn’t cut up the whole thing. A new favorite for me; can’t wait to make it for a new years Potluck. Don’t be tempted to skip the eggwash and sugar on the outside. This recipe was perfect as is but I can’t wait to try switching it up with a different cheese, herb or other mix-in as suggested from previous posters. I know I can keep the dough and filling separate in the fridge for a day or so, but I wanted to know if you thought I could roll out and fill the galettes, then flash freeze them for later baking. At least I didn’t accidentally double this conversion too! then layers of thin-sliced pre-roasted eggplant (with balsamic glaze) and potato. what a wonderful fallish idea – thanks so much!! I really wanted to make this again but am worried about having time and space to do so once we arrive. i was really looking forward to making this and was not at all disappointed. I used a combination of fresh blackberries and raspberries with some frozen blueberries. Can anyone recommend approx how much to use? Deb, I sorta have a girl crush on you. I also use homemade goat yogurt in the pastry – amazing!! -@smittenkitchen. Pleasant and mild, but not a keeper for all the work involved. Summertime perfection. Thanks a million! Recipes. It’s so divine and such a crowd-pleaser, as I have made it now several times! When she arrived there with a hot galette on a tray … they were all so “smitten” they wolfed it down on the spot, long before dinner. Prepped the dough and the filling the day before, without the Fontina, and assembled the day of my dinner party. Was this to make it more accessible to the cookbook audience or did testers find that it wasn’t necessary to freeze? Was. Thinly slice the potatoes with a sharp knife or mandoline into 1/8-inch thick rounds. You don’t want the dough to get warm or the little bits of butter melt before they can create the flaky layers. My farmers market onions were a pleasant Surprise and added a nice tang and creaminess to the onions is. 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