This Squash Galette Has the Flakiest Crust
There’s a lot to love about galettes. They can play savory or sweet (or a little bit of both), and since they’re freeform, you don’t have to worry about them being neat, either. In this week’s episode of Mad Genius: Home Edition, our culinary director-at-large, Justin Chapple, shows how to make a galette with “the flakiest crust of your life”—all thanks to frozen grated butter, and a little bit of diligence with keeping the dough cold. The whole thing gets packed with a Madras curry powder-seasoned squash and red onion mixture, paired with tangy sour cream and Manchego cheese. In two hours, you’ll have a hearty (and beautiful) vegetarian meal fit for any occasion.
Here are some of Justin’s key tips from the video:
Grate Frozen Butter for Your Dough
When you’re making the pastry dough for the galette’s crust, you want your butter to be cold—really, really cold. “The flakiest pastry comes from having really cold butter suspended in layers in your dough,” Justin says. Justin grabs a box grater to shred the stick of frozen unsalted butter for the dough—to make it easier to shred and prevent the butter from sticking, he recommends dunking the whole stick in flour before you start.
Keep the Butter (and the Dough) Cold
As you’re mixing the dough and rolling it out, make sure it doesn’t get too warm. You can always pop it in the fridge or freezer for a little while to cool it back down again.
You Can Use Different Kinds of Winter Squash
While the dough disc chills in the refrigerator, it’s time to create the filling. The recipe calls for butternut squash and kabocha squash—Justin wasn’t able to find kabocha, so he used buttercup squash instead, and said “any sort of firm-flesh squash will work here.” (Softer summer squash varieties, on the other hand, would not.) The filling also includes red onion. Once those are all peeled and cut, place everything on a large rimmed baking sheet and toss with extra-virgin olive oil, kosher salt, freshly ground black pepper, and Madras curry powder, using your hands to mix everything together. Place the mixture in a 425° Fahrenheit oven until tender and lightly browned, about 15 minutes.
Let. Them. Cool.
Before you add those roasted vegetables to your rolled-out dough, be sure to let them cool. Again, you want the dough (and butter) to be cold so you can achieve that ultra-flaky texture. On that note, don’t take the dough out of the fridge until you’re ready to roll it out, either.
Use Your Rolling Pin—and Don’t Forget the Cheese
Justin dusts his work surface (and the dough) with flour, and then rolls the dough into a 14-inch round, giving it frequent quarter turns and dusting underneath the dough with flour as needed to prevent it from sticking. Rolling the dough loosely onto his rolling pin, he uses the pin to roll the dough out onto a baking sheet. Again, if the dough gets too warm, place it in the refrigerator or freezer on a baking sheet so it cools down.
To build the galette, spread on the sour cream first, leaving a border around the edges, followed by a sprinkle of grated Manchego cheese. Next, the vegetables go on, followed by even more cheese. Once that’s all on, fold the border of the dough over the ingredients and pinch the corners to seal it and form a beautiful crust.
Bake and Enjoy
The galette goes into the oven at 450°F for 30 to 35 minutes. After it’s done baking, Justin says he put it on a rack to cool for about 10 minutes, but it’s optional. To serve, grab more grated cheese, sprinkle it over the top, and cut it into wedges.