Miso Butternut Squash Galette with Caramelized Onions, Smoked Chilis and Goat Cheese
Nibbles and Bites Issue #46: It's squash season, baby!
I am going to make this short and sweet since the recipe that I am sharing this week is rather lengthy, but the reward is so worth it. This week I made a delicious, nutty Miso Butternut Squash Galette with Caramelized Onions, Smoked Chilis and Goat Cheese. It’s savory and sweet, perfectly balanced and the pastry is tender, yet hearty and nutty with the addition of spelt flour and sesame oil.
Before you even get started, I suggest that you leave the edible peel of the butternut squash on before halving the squash lengthwise, scooping out the seeds and thinly slicing it. In fact, maybe this suggestion changes the way that you approach peeling squash this season entirely. If so, I have successfully done my job! It is one of my least favorite tasks in the kitchen because it is so tedious, seriously just skip it!
This galette, like all galettes, is amazing because it is rustic and you don’t need to worry about it being neat and precise at all. The jagged edges are all part of its charm. I hope you enjoy this recipe and as always, let me know what you think!
Butternut Squash Galette With Miso, Caramelized Onions, Chilis and Goat Cheese
Ingredients for the pastry:
½ cup of AP flour
½ cup spelt flour
1 tsp salt
1 tbsp sugar
1 tbsp apple cider vinegar
1 tbsp sesame oil
6 tbsp of butter, chilled and cubed
¼ cup of ice water
Instructions for the pastry:
Add the flours, salt and sugar to the bowl of a food processor. Pulse to combine. Add the chilled and cubed butter to the bowl of the food processor and continue to pulse about 10 times to break up the butter into smaller pieces. Continue to pulse the machine, slowly adding half of the ice water a tablespoon at a time to the bowl. Then, add all of the sesame oil and vinegar with the processor running. Continue to pulse the machine, adding more water as necessary until the dough becomes shaggy and a ball starts to form on the side of the food processor.
Remove the dough from the machine and roll into a tight ball. Gently press down and shape it into a disc, wrap tightly in plastic wrap and allow to chill in the fridge for at least an hour while you prepare the filling and topping.
Ingredients for the galette filling:
2 tsp white miso
1 tbsp honey
1 tbsp soy sauce
2 tsp rice vinegar
2 tsp olive oil
1 tsp sesame oil
2 cups of butternut squash, cut into about ¼ wedges
1 egg yolk
2 tsp water
Instructions for the filling:
Preheat the oven to 375 degrees. In a medium bowl, whisk together the white miso, honey, soy sauce, vinegar, olive oil, and sesame oil until smooth. Season with salt and pepper. Add the sliced butternut squash and toss to coat.
Place the dough on a lightly floured surface and roll out into a 8-inch circle, about ⅛ inch thick. Carefully transfer the dough to a parchment-lined baking sheet. In a small bowl, combine the egg yolk and 2 tsp of water.
Arrange the squash slices on top of the dough, overlapping the slices to form a tight pinwheel shape radiating from the center. Fold the outer edges of the dough over the squash pinwheel. Brush the exposed edges of pie crust with egg wash to help form a rich, shiny golden brown crust.
Bake until the crust is golden brown and the squash is cooked through about 25 to 30 minutes. Remove from the oven and carefully place the galette on a wire rack to cool.
Ingredients for the topping:
1 small onion, thinly sliced
1 tbsp olive oil
1 tbsp butter
2 oz goat cheese
1 tsp crushed red pepper flakes
Instructions for the topping:
While the galette is baking, make the topping. Add the olive oil and butter to a medium non-stick pan until the butter is melted. Add the onions and cook, stirring occasionally, until deeply caramelized, about 30 minutes. Season with salt and pepper and transfer to a bowl.
In a small bowl, combine the goat cheese with 2 tsp of water until smooth. Once the galette has cooled completely, place on a serving platter and dollop with caramelized onions and goat cheese. Sprinkle with crushed red pepper flakes if desired.
Enjoy! Happy eating and happy Sunday!
Until next time,
Kristen