I meant to make this for Thanksgiving, luckily the Pie Going Away Party was just the following week so I had my chance then. A galette is a free-form pie. You usually roll the dough out, place it on the back of a cookie sheet, pile the filling up in the center, and then fold the edges over. However, the dough didn’t roll out just like I wanted it to, so this ended up being more of a pie-galette or a pilette (can I trademark that term?) than one or the other. The flavors were delicious, the texture of the filling and the crust went oh so well together and this was my favorite breakfast the next day (not that there were leftovers, I just set aside a piece before it got all gobbled up). The crust reheated very well too. Next time if I’m not making this for vegetarians, I would fry up some bacon with the carmelized onion too. Or perhaps add a little stinky cheese crumbled under the top crust.
So, for the crust. This was an incredibly tasty dough but just didn’t do well in 1 large piece. I would most definitely create this again and would either roll it out in 2 pieces to make a regular ol’ pie, or I would make small individual sized galettes (probably 4-5). This time around, you’ll see that when I rolled out the dough it cracked in too many places, so I transferred it over to the pie pan and pieced together the top. It looked quite piece-meal, but boy was it tasty. I adapted the dry ingredients from Blackbird Bakery and went with what I know I like for the wet.
3/4 cup plus 2 Tablespoons sweet rice flour (mochiko)
3/4 cup plus 2 Tablespoons tapioca flour
1/4 cup sorghum flour
1/2 cup arrowroot powder
1/4 cup cornstarch
1 1/2 teaspoons guar gum
1/4 teaspoon kosher salt
2 Tablespoons sugar
3 Tablespoons Greek yogurt
6 Tablespoons earth spread butter
2 eggs, beaten
6-8 Tablespoons ice water
Combine all dry ingredients in a large bowl. Add the yogurt and butter and mix in with your fingertips until the dough resembles small peas. Add the eggs and then 1 Tablespoon at a time of the ice water until the dough can be formed into a bowl with your hands.
Lightly knead the dough in the bowl, adding more Mochiko if it’s too wet to handle. Form the dough into a ball and wrap in plastic wrap. Refrigerate the dough for an hour, and up to 24 hours.
Let the dough sit for 10 minutes before rolling it out. Roll the dough out between 2 sheets of parchment paper. Again, I would do this in 2 pieces or in many small galettes next time.
Butternut Squash, Carmelized Onion, and Sage Filling
2 small butternut squash (12-14 ounces)
4 cups onion, sliced thinly
1 Tablespoon sugar
10-12 sage leaves
2 Tablespoon milk (or milk substitute)
salt, pepper, chili flakes (optional)
extra virgin olive oil
Preheat the oven to 400. Peel and halve the butternut squash and remove seeds. Slice in 1/4 inch crescents. Brush with olive oil, 1 teaspoon of salt, and a pinch of chili flakes. Roast in the oven until just tender and slightly browned, about 20 minutes.
Meanwhile, heat a large skillet with extra virgin olive oil and saute the onions over low heat until completely soft. About half way through cooking, add the sugar and a pinch of salt. Chop 5 of the sage leaves and add to the onion mixture. Keep sauteing over low-medium heat until onions are completely soft.
Roll out 1/2 of the dough and press into a pie pan. Arrange the onions and squash to your liking in the pan. Beat the eggs and milk together and pour evenly over the filling. Roll out the top dough and place gently on top of the filling, crimping the edges together. Brush the to of the crust with olive oil, sprinkle with a little fleur de sel, and then place several whole sage leaves on top.
Brush the crust with olive oil 1-2 more times throughout the cooking. Bake at 400 for 45 min to an hour. Cover with tin foil if it starts to get too browned.