That looks AMAZING. make sure you use enough garlic (1 head). All were delish! AMAZING. To cut down on time I only put the flour in the freezer for 30 minutes and I kept the butter cold in the fridge because I thought it would be to hard to cut into the flour with the pastry cutter. Or a berry pie? K LY. I have made this tart several times and I love it! Yum and YUM! I am so impressed! Prior to trying these, I had never made a galette. In celebration of fall I made this AMAZING Galette from your cookbook. Why am I just now finding your site? if only i’d get past the dough phobia…. i was hoping to do so for thanksgiving. (For a cheese-hating friend.) Yes, you can rub the butter into the flour with your fingertips. Tonight was butternut squash, stilton, carm onions, plus some cheddar on one. As for peeling the squash, I use the same technique as you do, Deb, and I try to actually enjoy it. If serving with a meat, this could easily stretch out to feed 6 people. last night we made the alfredo from your cookbook and it was the best i’ve ever had – hello, LEMON! I wish I could tell you how many hours I have pondered alternative fillings, but then you would know what a hapless nerd I am and I try to pipe down about that. I’m posting this comment about a recipe that you shared 9 years ago — sigh — but you also just recently teased us with it in your weekly mailing. Caramelized onions always make me think of funky cheese. I subbed ACV for the lemon juice.other than that, followed recipe to a tee- oh, didn’t have fontina, so I had some aged gouda and parmigiano reggiano and used that. The dough is kind of hard to work with (sticks A LOT) but the taste/texture is phenomenal. My taste buds were in heaven! Oh thanks for sharing. I think it really improves the flavor. What do you suggest I do/use instead? I was actually looking for a good Indian-spiced butternut curry, something I hope to try my hand at soon. I cannot for the life of me figure out what is going wrong. I’m now on a savory galette kick. Drain and chop into bite-size pieces; set aside. i did add a couple extra tablespoons of water to get the last bit of dust in the bottom to come together. I served it with a spring salad with a homemade vinagrette. I made this last night & I can’t even begin to describe how amazing this is. I made this last night and it was the best thing that I have made in months and I cook and bake like a mad woman! I made 2 smaller and froze one unbaked. A few off/ons and everything pulled together. I’ve always made a mushy buttery mess of it and ended up crying. Back to Sausage, Egg, and Cheese Scramble. Also, the crust is great! It was absolutely delicious. I used yogurt and it was a tender and easy-to-work-with crust. We loved the butternut squash cartelized onion galette. Also Deb, I’m not sure if it’s just me, but do you find lard or shortening yield a more tender, flakier crust. My crust was delicious & flake-y (albeit there was butter melting all around but who doesn’t love a lot of butter, right?). Thank you for the recipe! I used Cheddar cheese and served it with whole grain toast and "Home-Fried Potatoes" from this site. Another one of my staples, that’s for sure! Once they’re browning, there’s just the right amount of time left to chop and saute the onion in another pan. I adore galettes. Shatteringly tender, flaky and almost puff pastryesque. Speaking of baking and free-form goodies…has anyone tried the Rustic Grape Tart from Cooking Light? and rolled out the pastry just before serving. 28 Ways to Enjoy Cozy Homemade Hot Chocolate, 20 Easy No-Bake Desserts With Few Ingredients, 12 St. Patrick's Day Breakfast and Brunch Ideas, Nutrition and the pastry was time consuming, but it was awesome. one 1/2 chevre, 1/2 feta. Thanks again for a winning recipe! I made the Squash Galette yesterday for a potluck. One of my favorites. 3) Used gouda instead of fontina because I already had some. Deb, so great to meet you in Portland! Everything seemed really dry and not what I thought pie dough would look like/handle like, but I was super aware of not over mixing/handling the dough – is it possible to UNDERhandle it? And there were only SEVEN of us! For the top half, I cut a little bevel down the side, so it lays flat when I am trying to cube it, and go from there. Just made this for dinner… DELICIOUS. Oh, and a really sharp knife, especially a big chefs knife, helps a ton. It’s a delicious way to use up cheese sitting in the fridge, and mixing creamy goat cheese with something firm and salty (like goat’s milk gouda) makes for a delicious combo with some extra texture, too. Bake until golden brown, 30 to 40 minutes. Really, one of the best camera purchases we’ve made. I have a friend who, like so many people (? Question though – in your doughs for sweet and savory pastries what do you end up doing if you say only have butter and no shortening or liek me have no sourcream and only yoghurt? Deb, my sister hosted Thanksgiving this year and cooked all the main dishes; I brought salads and sides. I LOVE scrambled eggs for breakfast especially on a Sunday! I made this today with the variation from the cookbook. I made your tangy cabbage salad as a side to some vegetarian crabcakes the other night. This was so good. I can’t wait to make it again. Love your recipes. the first time i’ve ever worked with dough where it didn’t stick and tear and fall apart and make me cry and rend my garments. I’ll probably still keep a couple frozen pie crusts hidden for emergencies, but I won’t run screaming from all attempts. Can I sub plain yogurt for the sour cream? I accidentally bought gruyere instead of fontina, and I used bottled lemon juice instead of cutting open one of my fresh lemons when we’re trying to limit our grocery runs. Too bad I just made a savory tart to bring for lunch this week. Also, linked to your spot on Martha ( I don’t watch TV like ever, but I had to see the clip) and you were great! When I make galettes, I brown 1-2 tablespoons of butter and brush the pastry edge with it, then if it’s a sweet one I sprinkle sanding sugar over the buttered pastry, and for a savory one, coarse sea salt (but only lightly). http://eatasianwest.wordpress.com/2010/12/20/thanksgiving-tarts/, Stephanie, I had the same question about freezing before baking. Your recipe said “serves 6,” and I took you at your word and had this as a main with just a salad as the side. It looked little, but tasted great. Last time I tried cutting the butter down to 10 tablespoons (for the larger version in your book) and there was still so much butter that it actually started a grease fire in my oven. So glad I did!! Looked like pumpkin pie, only savory and better! My husband and I just finished the whole thing! Kendra — I might refrigerate it before step 5, if you think you can. This time, I gave it a go (only because it is..Smitten Kitchen) and it turned out amazing. This is a recipe I keep coming back to. I had something awesome at a cafeteria a couple of years ago, though; diced sweet potatoes roasted with a little olive oil and jerk seasoning. Thanks for another great meal! Don’t be worried about how dry the dough is before you refrigerate it- it will come together. I made this for my book club and it went over well. The flavor of the filling is phenomenal and the pastry is heavenly. Your daily values may be higher or lower depending on your calorie needs. However this galette is fabulous! then a sprinkle of feta. i topped it with a sprinkling of pomegranate, which gave a nice tartness to cut the intensity of the savory. can I freeze the ingredients separately and bake later? © Copyright 2021, Best Non-Bagel Recipes for Everything Bagel Seasoning, Our Favorite Instant Pot Dishes for St. Patrick's Day, 13 Kid-Friendly Lenten Recipes to Fill Up the Whole Family, 9 Breakfast Tacos You'll Want to Wake Up For. I see comments about adding Feta to the recipe and I had also thought that a little crumbled blue cheese or gorgonzola on top might be fantastic as well. It was superb; it was towering and exceeded every expectation i had! In the future I might increase the filling to crust ratio a little. The idea is to get the crust and filling lightly browned. I love butternut squash, eat it baked, in soups and anything else I can think of. We loved the pastry and the filling was extra tasty, everyone loved it and my husband has his eye on the piece that is left over! Jessie. It was a big hit both times. This might be the first time I’ve cooked with butternut squash. Made this last night and it was roll-your-eyes-back-in-your-head good! Thanks Deb! My butter is in very small pieces so I don’t think that is the culprit — Deb, what gives? Thank you, Deb! I made it with gouda cheese, but everything else was the same. sage. I met you at the Mid-Manhattan library signing! Thank you for adding another fantastic recipe to my list! That would eliminate the too-large lumps, which should eliminate pools of butter in the baking, and the dough would come back to a chilled, workable consistency in the fridge. A dough warrior. So amazing, that I’m making it again this week. This is incredible. Have made it both times using tangy homemade yoghurt in the pastry instead of sour cream – came out perfect, so if others have only yoghurt in the fridge, go for it! Or maybe just pumpkin brownies? such a beautiful holiday dish! I’d like to make it again this weekend for some company. It’s fussy but hands down the best, flaky dough I’ve made. You might have more success, if you’re trying to avoid dairy, with a margarine or vegan baking butter. Loved the subtle heat of the cayenne. Like some other commenters (171 and 191), we didn’t freeze the flour or butter, and the crust came out flaky and tasting really delicious. Made the dough in the food processor, easy peasy. I am horrible at working with pastry, but this came out great and was delicious. It is everything good on one plate. Just made this for some friends this weekend and it was amazing, SOOO good. To say it was a hit is an understatement. I made these for thanksgiving, they were a hit! It’s definitely my favourite season. There was nothing left. I didn’t have cayenne so I used black pepper and a little extra salt – otherwise made to the T- will be making this again and again. Thanks Deb. Every time I buy butternut squash for something else, it seems to turn into this. I can adjust for the warmish tungsten balance; it’s just that the shadows are often harsh. A friend of mine posted this recipe on FB years ago. It’s beautiful as a side dish or a main course. hmm. My only quibble was that the squash got a bit overcooked after being sauteed, then baked. My sister gave me you cookbook for Christmas and tonight I attempted my first recipe from the book…the butternut squash and onion galette. So witty and thoughtful. In a Covid kitchen adaptation, I used the on hand chèvre instead of fontina and it worked very well. The second one gets you down to the solid orange layer. Obviously don’t wrap them while warm or they’ll steam and sog. Because I didn’t have time to shop, I made this with pre-made pizza dough and provolone cheese and it was STILL absolutely outstanding! Thanks, Deb! Thanks for this classic SK recipe, Deb! I’d love to make this (and I’m new to your site and love it) and wondering if I can make the dough w/ just a fork to cut the butter in? I can’t wait to make this! Sorry, your blog cannot share posts by email. The dough felt really nice – stretchy and smooth, just like you wrote. Loved it! I love the dough recipe and would absolutely use it again – it was so easy to roll out and very springy to allow for easy folding over the filling. I love the galette, too – onions are the best (I actually posted a recipe with caramelized onions today, too!) Deb, you are making me a kitchen crazed dame! It was cute. Do you know if it will work if I assemble the galette ahead of time, then freeze it, then put in the oven day of? :). I have already tried four other fillings besides this one, but using the same dough recipe. Looking at making two of these for a big Thanksgiving shindig (to be appetizers and a main for the 3 vegetarians). I LOVE your new cookbook and am enjoying working my way through it. Post was not sent - check your email addresses! The flavors all combined to something really spectacular. I typically make apple pie for Thanksgiving and have finally had success with Dorie Greenspan’s pie crust with the butter/veg shortening split. I’d opt for those that are already rolled out. I veganized this recipe by subbing in plain soy yogurt for sour cream in the crust, and daiya shreds for the cheese. This turned out amazingly delicious. what a wonderful fallish idea – thanks so much!! But no matter it tasted so good! I have made the galette here a few times and I love it (thank you!). Wonderful recipe! I peel with a pretty beefy veggie peeler (this one: https://amzn.com/B0026AE6FM) . Loved Loved Loved this recipe and made it this past saturday as I spend every sat. Worked great. Thank you for all of the wonderful recipes I have enjoyed over the years. I’ve already sent the link to your site to my Mom letting her know that’s the savory dish I’ll be bringing. I made this last night (yeah, I know, it isn’t fall yet . Mostly thanks to you lol). Btw, I discovered last year when making these galettes that the full size (as shown here) will make 4 mini-galettes that work well for fancy individual portions at dinner. i love this recipe! Sorry about that! :) Thank you! TH E. IAD’S B TR. For a busy weeknight, I will peel and chop the squash Sunday night and store it in a plastic container until I use it later in the week. I think this is it. My common sense tells me it shouldn’t be a problem, and maybe add a tsp or so of sugar. The book one is slightly large, more dinner-y. Fabulous! Here’s my post and film about the making of the galette: Will absolutely make it again, but can’t promise to share! Otherwise, wonderful recipe! Great for a Sunday morning family breakfast! However, since my niece made it, I felt constrained to try it so as to not hurt her feelings. I made it . Just put it in the oven (with goat cheese…). I’ll have to try it with squash next time. Oh, and I sprinkled ground sage over the mix instead of fresh and used mozzarella instead of fontina if anyone’s looking for easy and convenient subs. By using so many different squash I had a fair amount of filling left. Perhaps I should have chopped it finer, as my sage is still in fuzzy green chunks the size of my pinky nail. Looking forward to trying more galette recipes! This looks great – your pictures are beautiful and make me want to shoot my own – and will definitely be added to the queue – but if you want the best of both worlds, potato galette is for you ;) I believe it’s a Julia Child recipe…. Kenzie — I would bake it and bring it with you. All I had to do was pile on the fillings the day of, fold up the pastry, and pop in the oven. If you have a chance to bring the filling to room temperature before you assemble it, it might even be better. Because filling was cool, I didn’t have the crust-melting problem I’d had earlier. so glad there is leftovers for lunch!!! I first saw it when you started your topic index, and I had never eaten butternut, so I thought I’d give it a try if I ever found one in the grocery store (they’re not that popular in France). 8 tablespoons (1/2 cup or 115 grams) unsalted butter, cut into I usually skip anything that involves some sort of pastry. Hi! Tonight I decided to conquer the fear in the name of roasted butternut squash. Going to try the mushroom one for next festive occasion. This is so good!! My beloved niece made this amazing galette for us at Thanksgiving just hours before she boarded a plane to Antarctica. I use one a week and this recipe will be added to my repertoire. Like I said first time making crust so I had/have no idea what to aim for. During dinner all we could say was Ummmm and this is the best thing. and I’m so glad I signed up for your weekly newsletter. Then cut in half to scoop out the seeds. I totally understand how you could spend hours imagining other filling combination, because this is exactly what I’m doing now! —-> Make the crust the day before and put it in the fridge Substituted goat cheese for the fontina. There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL or ⌘ + P from any recipe post and it will take you to a streamlined print template. And the hit of zip with the cayenne pepper…OMG!!! Add comma separated list of ingredients to include in recipe. I tested this last night to use as a vegetarian main dish at Thanksgiving. I guess we will save the maple cookie dough for another day. I just love your recipes….but do you think we could start having the nutrition value of the recipe please? Hope that helps. Fabulous job! I just mixed up the flour and salt in my KitchenAid, and added cold butter cut into bits, mixing until it looked like coarse meal. It’s as if the filling is snuggled up in a big pastry blanket, which is probably why I’m always itching to make them when the weather gets cool. Will make this again and again! Can’t wait to try more things from the book and the website! Currently making this for the second time, really really love it. thank you! Awesome! this link is to an external site that may or may not meet accessibility guidelines. In the end, just wrapped some sort of combined balls of the mixture (wasn’t sure what you meant when you said ‘remove the larger lumps’) in saran wrap and stuck in the freezer. Love your work, use so many of your recipes! Made this, loved it, will make it again and again. You might want to check out the comment guidelines before chiming in. Many thanks again for the awesome recipe! PERFECT. This dough sound lovely and SO versatile! Thanks for all of the great recipes! Will never go back to the old way. I cooked the inner guts of the galette because I didn’t feel like making the crust :) This. I tried making it twice and it was dry, never came together and all in all one of the most frustrating dough experiences I’ve had. It was heavenly buttery and flaky. I increased the amount of caramelized onions to accommodate the additional filling. I served it with a pork loin and apple dish made in my crockpot and they were so good together. More sage is always good. it’s cooking right now in the oven and i cannot wait to eat it! I just had to tell you I made this for dinner tonight and I absolutely loved it! I’d love to make this heavenly recipe without the crust — either as a casserole or baked in individual ramekins. Yes. What other fillings would you suggest for this tart? Place both bowls in the freezer for 1 hour. Hi! For dessert, I had homemade brownies, fresh vanilla ice cream and chocolate sauce. Great flavors and the flaky crust is incredible. Thanks for a wonderful recipe! It’s the perfect fall dish. It was delicious. I used the all-butter flaky pie crust. The combination of the onions, butternut, sage and cheese: heavenly. i did it! you’re photos continue to get more and more inspiring. I think you made it to one of them, Farrington Books maybe? Can I make the filling or dough a day before and then assemble and cook it? (type your instructions here) If you have additional files, you will upload them at 'Manage Orders' section. Deb, I love ALL your recipes. One question though–as a new owner of your lovely new cookbook, I noticed that the pastry recipe in the cookbook doesn’t do any of the freezing of the butter, flour, etc. It’s seriously that good. I did have to cook the onions longer than listed, but I figured on that going in based on prior experience. (Then I forgot to turn the oven on and didn’t realize it until the timer went off for it to be done. When the squash is soft (it doesn’t take long – 10 minutes or so), I add the herbs and let it cool a little while I roll out the crust. What Is Detroit-Style Pizza and How Do You Make It at Home? But it worked out (the filling and the dough are both pretty rich and neither I nor my husband could eat more than the quarter-galette portion for dinner along with the salad). Even though the autumn where I live isn’t quite as beautiful as the one in your pictures, I still love it – and I love caramelised onions so maybe this recipe will sneak into my kitchen this weekend. Has anyone tried freezing this before or after baking? 3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits I exchange the butternut squash for a different pumpkin and don´t make it a galette, but a quiche. I made this for the first time over the weekend and my pastry also leaked butter. I will definitely repeat. Can’t wait to try other fillings. i’m into it. THAT good. The butter and flour blended easily without getting soft. Thanks for sharing. Doh! And then this Sunday i happened to have leftover cut up butternut squash and was actually thinking about dinner a few hours in advance. There’s butternut squash and onion. Hi Katey — I think I used just big yellow ones, but white would work as well. so I used chevre. I used a little tangerine juice instead if lemon (since I didn’t have one and halved the flour with all purpose and chestnut, it had just a hint of nutty flavor to the crust, so good! But otherwise, this recipe is delicious and I will probably be making it again very soon! This may sound crazy, but do you think I could make this ahead of time, freeze it in a tupperware, and then fly with it as my carry-on (to bake once I arrive)? i think fresh sage is the cherry that makes the dish truly pop. We had just gone through a fairly long period (maybe 6 weeks) and having NO butter in the country – due to some sort of importing snafu – so when it landed back on supermarket shelves I bought so much of it and had to make dough! (The freeform crust helps!) This (and that hash with the asparagus and red potatoes) are the two BEST things ever. Thank you! yum! My daughters are getting your book for Xmas. Tasted fantastic. The only problem I had was the dough came unfolded as it cooked. Mix squash, caramelized onions, cheese and herbs together in a bowl. Discovered this recipe when i bought your book. (That said, even when tiny, a little bit of butter seepage, usually from the flecks at the surface, isn’t uncommon. My husband was a little skeptical when I told him what I was making because he is a meat lover. Thanks for always being an inspiration! Question. Then I bought Alex and Speedlite flash (Canon 430EX, I think) for his birthday and I have never feared evening photos again. Dieing to keep making this crust…. I cheated by using a pre-made pie crust (the unbaked kind) and it worked well. Wrap with the plastic, pat it into a thick disc, and refrigerate until firm, about 1 hour. Thank you for inspiring me to cook more, I use nothing but SMITTEN KITCHEN NOW! I’ll let you know how it comes out. I have also baked the galette and re-warmed successfully. I made it recently for a dinner party and it was an absolute hit! Transfer to an ungreased baking sheet. PS Deb’s mushroom lasagna is in the oven now! (I, too, had to add a little flour to make the dough less sticky, maybe since the butter wasn’t frozen?) I did freeze the flour and butter but couldn’t, for the life of me, combine the two into the crumby mixture until I used my hands (I only had a regular mixer). I am planning to serve a butternut squash ravioli in a sageand hazelnut browutter sauce. Instead of roasting the squash, I grate it and then cook it in a pan with the onions. I didn’t try the filling but man was this dough a dream to work with! I substituted goat cheese and yogurt for fontina and sour cream in the galette, and it was delightful! And, to accelerate the caramelization process, add just a pinch of baking soda. A while back I tweaked the recipe a bit to make it quicker and to use fewer dishes. It was lovely, and worth the bowl-intensive-ness. It came out beautifully. Latest breaking news, including politics, crime and celebrity. This time was pumpkin and stilton along with the other ingredients. Now I shall plot how and when to make your other galletes! http://www.101cookbooks.com/archives/001525.html I just made this for my NYE party, but with a few alterations. Thank you, thank you, thank you!! Yummy! Bienvenue sur download-film.club ! We headed upstate last year for the weekend and stayed at the most sigh-worthy B&B–where every window is ringed with tiles of stained glass and a man named Richard makes you amaretto-brushed French toast on Sundays–and made a point to get back there this year. I find that they tend to have more flavor …. I added chopped walnuts and goat cheese instead of fontina. I made 2 smaller ones and one of them was more than enough for 2 adults. This was delicious! GOOD. What guidelines/suggestions can you share to make it work? Something different and showstopping, but not too far out of their comfort zone. Thank you!! It’s divine! You don’t want the dough to get warm or the little bits of butter melt before they can create the flaky layers. But when I highlight it in order to print, your site doesn’t allow me to do that. But enough that it ends up tough, they were too big.). Thanks, Deb! This tasted great, but I really wish I’d read the comments (or tested it out) before making it for a 4 person dinner. The crust is is easy to work with, flaky and flavorful- I made the filling as per the recipe with the addition of a sprinkle of craisins because I didn’t have sage. Should I make two galettes? Hi! I’ll clarify. That just seals the deal. Of course, its hard to predetermine when fall will peak; last year, we felt that we were a week too late, this year, we went a week earlier and felt that we were two weeks early. The flavors are just so savory and wonderful, I will absolutely make this again. What did I do wrong? My family loves your family kugel recipe and totally would have married into your dad’s family for it!! Thank you!! Here’s the way I make mine (with a yeast dough crust originally from the Vegetarian Epicure website, where i got the idea for a feta/chevre/butternut filling): fall: 2 layers. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I made two, cooked one straight away & stashed the other in the freezer for an emergency. However, you can: And how should I tell them to reheat? Similar to the way a croissant flakes! And the way you peel the squash is great! Absolutely delicious and I can’t wait to make this again with other fillings! –> Cook the squash, put in a Tupperware in the fridge Due to time constraints, I did not put the flour in the freezer, and the butter was only in there for about 15 minutes. I’ve wanted to try this recipe for a while but never gotten around to it, but today was the perfect fall day and we have a guest for the week so this was it, and I have never had as many compliment on my cooking ever as I got for this. it was absolutely perfect. This was by far, the easiest meal for prep time and clean-up!
Rover Metro Van, Stellaris Abandoned Sensor Array, Invincible Tv Show, Dnd 5e Best Low Level Builds, Large Mobile Chicken Coop, Silvercloud App Store, North Mississippi Singles, Partial Dity Move Calculator, Spiritfarer Guide Reddit, Medical College Of Wisconsin Match Day 2020,