Subscribe Today
Give a Gift
Customer Service

Phoenix Home and Garden
Subscribe Today!
For the HomeFor the GardenFood & EntertainingResourcesArticle Archive
Food & Entertaining

Chef Rochelle's Squash and Apple Galette

Author: Karen Fernau
Issue: November, 2016, Page 114
Serves 6-8


2½ cups or 11¼ ounces all-purpose flour
2 tablespoons granulated sugar
½ teaspoon salt
1 cup or 8 ounces butter
½ cup plus 1 tablespoon ice water

1 large butternut squash, peeled, seeds removed and cut into 1-inch cubes
3 Granny Smith apples, peeled, cored and diced
½ cup pickled cranberries
¾ cup toasted pepitas
Zest of 1 orange
Zest of 1 lemon
1 teaspoon each of allspice, cinnamon, star anise, clove and vanilla
4 tablespoons brown sugar
4 tablespoons corn starch
Salt and pepper to taste
½ cup pickled cranberries for garnish

For the dough, pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 or 2 more times. Allow the dough to form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulse briefly. Remove the blade and bring the dough together by hand. Shape it into a disk, cover in plastic wrap, and refrigerate about 1 hour.

Remove dough and divide into 9 equal pieces, about 3 ounces each. On a clean, floured surface, roll dough until 1/16-1/8 of an inch thin.

Preheat the oven to 400 degrees. For filling, add all ingredients to a large mixing bowl and mix until well blended. Divide filling into equal parts and spread out on each dough disc, leaving about 1 inch. Fold the inch of dough over the top to create the galette. Bake until the crust is brown and the apples and squash are caramelized, about 55 minutes. Garnish with pickled cranberries, and serve with Valdeon bleu cheese ice cream.

Subscribe Today!