Fall Squash Galette

Ingredients

Dough:

  • 1 cup (145 g) soft white flour

  • 1/4 cup (35 g) hard red flour

  • 50 g sharp cheddar, crumbled or grated

  • 1 tsp kosher salt

  • 10 tbsp (140 g) cold butter, cubed

  • 1/2 cup + 2 tbsp (70 g) cold water

  • 1/2 cup (75 g) pumpkin seeds (optional)

Filling:

  • 1.5 lbs (685 g) mixed squash, thinly sliced (acorn, butternut, zucchini)

  • 2 medium shallots, thinly sliced

  • 4–5 garlic cloves, minced

  • 3 sprigs rosemary, chopped (about 2 tbsp)

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup (37 g) pumpkin seeds (optional)

  • 1/2 tsp black pepper

  • 1/2 tsp cayenne pepper (adjust to taste)

  • 1 tsp ground coriander seeds

  • 2 tsp kosher salt

  • 1 tbsp vinegar or lemon juice

  • 150 g (5 oz) extra-sharp cheddar cheese

  • 2 tbsp all-purpose flour

  • 1 egg (optional, for egg wash)

  • Flaky salt for topping

Directions

To make the crust, combine the flours, salt, pumpkin seeds (if using), cheddar, and cold butter in a food processor. Pulse until the mixture looks like coarse crumbs. Slowly add the cold water while pulsing until the dough clumps together. If you don’t have a food processor, rub the butter into the dry ingredients with your hands until it forms a crumbly mixture, then mix in the water. Turn the dough out onto a work surface, press the pieces together into a rough disk, wrap in plastic, and chill for at least 30 minutes. Meanwhile, preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.

Prepare the filling by combining the sliced squash, shallots, garlic, olive oil, rosemary, pumpkin seeds, black pepper, cayenne, coriander, salt, vinegar or lemon juice, cheddar, and flour in a large bowl. Toss until evenly coated. Divide the cold dough into thirds, stack the pieces, and roll into a 14-inch (36 cm) circle on a lightly floured surface. Place the dough on the prepared baking sheet and mound the filling in the center, leaving a 3-inch (8 cm) border around the edges. Fold the edges over the filling to form a rustic crust. Beat the egg with a little water and brush the edges with egg wash, then sprinkle flaky salt on top. Bake in the middle of the oven for 45–65 minutes, checking halfway to ensure the edges don’t over-brown—cover with foil if needed. The galette is done when the crust is golden and firm. Slice and serve warm.