After realizing and accepting the end of summer, I’m now trying to embrace autumn and its seasonal produce. Sweet-nutty butternut squash is the star of this savoury galette.
It’s accompagnied by one of the greatest flavour combinations: gorgonzola and sage. A umami herby bitter combo … that is on heavy rotation in our kitchen these days 😉
I also happened to have some bacon in the house and added a few slices of this as well – for an additional boost of flavour. Leave it our for your vegetarian version.
Vegetables, herbs and cheese are all together wrapped by a supper flaky pie crust. Yes, I learned that a bit of vinegar indeed makes a difference (Chemical explanation: the acid inhibts gluten development leading to a more flaky and tender crust).
200 g spelt flour, 70 g cold butter, 1 teaspoon salt, ½ tablespoon vinegar, 2 tablespoons cold water, 300 g butternut squash, 1 small zucchini, optional: 4 slices bacon, 1 sprig sage, 60 g gorgonzola, 1 tablespoon pine nuts
Prepare crust: Mix flour and salt. Cut cold butter into small chunks and work into the flour, either with a fork or with a pastry cutter. Add vinegar and about 2 tablespoons of water. Work quickly. Form a ball, wrap into foil and store in the fridge.
Peel butternut squash and remove seeds with a spoon. Cut into medium sized cubes. Wash zucchini and cut into thin slices.
Preheat oven to 180°C. Roll out pastry roughly into a disk shape (diameter approx. 30 cm) and transfer to a baking tray layed out with baking paper. Lay out with zucchini slices, leaving an about 3 cm border. Add slices of bacon, then squash cubes. Cut sage leaves into thin stripes (Sage is getting brown very quickly). Top galette with flakes of gorgonzola cheese, sage and pine nuts. Finally gently fold the edges of the dough up leaving the center open.
Bake for about 45 minutes. This galette is best right out of the oven, but leftovers make a nice cold lunch the other day, too.