2 cups flour
3/4 cups (12 tablespoons) cold shortening
2 teaspoons In The Kitchen With Scotty “The Roast Beast” Seasoning (may sub salt&pepper)
4-5 tablespoons ice water
- In a food processor add flour, The Roast Beast seasoning, with cubed pieces of the cold shortening. I prefer shortening (or lard) in savory crusts, and always keep a few sticks of crisco shortening in the freezer. Remember everything COLD when making pastry. You want to keep nice sized pieces throughout your dough to insure flakiness.
- Give the processor a few pulses to cut the shortening into the flour. Slowly add the iceboater a tablespoon at a time, and pulse some more. Add enough water until the dough pulls away from the sides of the bowl, and balls up.
- turn out the wet dough onto a floured surface and give a couple of kneads. Form into a ball, flatten the top a bit, cover in plastic wrap, and chill in the fridge to rest while prepping the galette filling.
Roasted Butternut Squash Filling
2 cups peeled and cubed butternut squash
2 cloves fresh garlic, smashed and minced
1 tablespoon fresh rosemary, rough chopped
1 tablespoon In The Kitchen With Scotty “Persian Rub”
grapeseed or olive oil
1/2 cup shredded Gruyère cheese
- In a mixing bowl combine the cubed butternut squash, garlic, rosemary, Persian Rub, and a couple of “glubs” of oil. Toss to coat and mix evenly. Turn out onto a cookie sheet and roast in the oven 400 degrees F, approximately 10-12 minutes or until lightly browned. Remove from the oven and set aside to cool.
- Bring out your savory crust, and place on a floured surface. Divide in half or third depending on the size of galette you like. I divided in half. Roll out one half to about 1/4 inch thickness. Using a 8” plate or whatever size you like, trace the dough with a paring knife to make a nice even circle. Remove the scrapes.
- Brush the galette circle with egg wash. In the center add a good mound full of the roasted butternut, keeping a good portion of the edges free. Sprinkle on a bit if the Gruyère. start folding and overlapping the sides towards the center of your galette. fold, press, fold, press, until completely around.
- place your galettes on a lined (parchment or Sil-Pat cookie sheet), Bake approximately 25-30 minutes until golden brown. Let cool a bit, then DIG IN!
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty