Makes 2 galettes
Ingredients:
o Full batch of below pie dough recipe
o
1 ½ lbs butternut
squash (peeled, seeded, sliced)
o
3-4 large granny smith apples (peeled, cored, sliced)
o
1 tsp ground cinnamon
o
¼ tsp each round nutmeg, cloves, salt
o
3 tbsp wheat flour
o
1/3 cup brown sugar
o
1 ½ cup sugar
o
2 tbsp whiskey
o
2 tbsp coarse decorating sugar
o 2 tbsp apricot jam
Directions:
o
Set dough on lightly floured surface and roll
into a large round about 1/8 in thick. Transfer to a parchment-lined baking
sheet and chill until ready to fill.
o
Preheat oven to 375 degrees with a rack on
bottom rung. Lay squash pieces on a greased baking sheet. Roast, turning once,
until tender when pierced.
o
Mix apples, spices, salt, flour, both sugars,
and whiskey until evenly coated. Add squash and toss to combine.
o
Pour filling into center of dough, leaving
a 1 ½ inch boarder. Fold edges over filling, allowing dough to pleat as you go.
Dip a pastry brush in apricot jam and brush folded edges of dough. Sprinkles with course sugar.
o
Bake galette until browned and bubbling, about 75 minutes. Let cool before cutting. Best served slightly warm.
Pie Dough
Makes two pie crusts
o Mix together 3 cups flour, 1 tbsp sugar, and 1
½ tsp kosher salt in a food processor.
o
Add 1 cup cold, cubed unsalted butter and pulse
into pea-size pieces.
o
Drizzle 2/3 cup very cold water over crumbs and
pulse just until moistened.
o
Turn dough out onto a work surface and gather
into a ball, turning to combine any dry crumbs.
o
Divide dough in half, form each piece into a
disk, wrap in plastic wrap, chill at least 30 minutes.
