Galettes are great. The google definition calls it a "free-form crusty cake" which just makes it 10000 times more wonderful to me. They can be sweet or savory and don't stress me out the way that pies do. This one stars butternut quash, curry powder and one of my favorite Spanish cheeses. There are ton of different curry powders; for this I used Madras. I don't find it to be too spicy but more warm and cinnamon-y. It's a great curry powder to start with if you're freaked out by curries.
The original recipe calls for Manchego cheese, which is made from sheep's milk (and delicious). I grabbed some Queso Iberico earlier in the the week so I thought they'd be an even swap! Queso Iberico is also Spanish but has a mix of cow, sheep and goat's milk. It's awesome and nutty and I think you'll love it.
Can I also just say I had WAY too much fun grating the frozen butter. I don't know how I have never done that before but it was so incredibly awesome, and easy. It made a flakey beautiful crust and the butter was so evenly mixed throughout. If anything just make this dough and put whatever you'd like it- because grating frozen butter is now my new favorite thing!
adapted from Food and Wine!
curried butternut squash galette
1 1/4 cups all-purpose flour
1 stick unsalted butter; frozen
1 1/2pounds butternut squash; peeled, seeded and cut into 1/4 inch slices **
1 red onion, sliced into 1/2 inch wedges
1/4 cup extra virgin olive oil
2 teaspoons Madras curry powder
salt + pepper
1/2 cup sour cream
1/2 cup shredded Queso Iberico, or Manchego cheese
**The original recipe called for 2 pounds of squash, which is what I did. However, after roasting I had a TON left over that absolutely would not fit into the dough. So I cut it down as reflected above and feel like this squash will be the perfect amount!
For the Dough:
In a large bowl, whisk together flour with 1/4 teaspoon of each salt and pepper.
Working over the bowl use the large holes of a box grater to grate the frozen butter into the dry mixture. Gently toss the grated butter with the flour. Stir in 1/2 cup of ice water. Stir until the dough is evenly moistened. Dump the dough onto your work surface and gently knead together, making sure to gather any crumbs. Form into a disk and wrap with plastic wrap. Let chill in the fridge for 1 hour.
For the Filling:
Preheat oven to 425 and line a large baking sheet with parchment paper. On the baking sheet toss together the squash, onion, olive oil and curry powder. Season with a big pinch of salt and pepper. Roast for 15-20 minutes. You want the squash to be tender but not mushy. Let cool.
Turn the oven up to 450. Working on a floured surface, roll the dough out to a 14-inch round. Carefully transfer the round onto a lined baking sheet. Spread the sour scream onto the dough, leaving about a 1 1/2 inch boarder. Sprinkle 1/4 cup of the cheese. Next, arrange the roasted squash and onion over the sour cream. Finish the top with the remaining 1/4 cup of cheese. Fold the edges of the dough up to create the crust.
Bake the galette for 30-35 minutes or until the crust is golden brown. Let cool and cut into wedges!