Butternut Squash Galette with Bellwether Farms Ricotta and Cranberry Apple Chutney

Pair with Long Meadow Ranch Pinot Noir, Anderson Valley
Yields one 12 inch Galette which will feed 8-10 ppl
Our holiday galette is a crowd-pleasing, robust side dish, with a hearty and flavorful crust and a filling to match. The magic is in the simplicity of the dish: a touch of sea salt gives the crust a nice crunch, the modest layer of ricotta offers a creamy bed for the melting squash and the chutney on top adds a perfect touch of sweetness. To punch up the flaky texture of the crust and introduce more structure, we fold over the edges, giving the galette layers of flavor in every slice.
  • 5 cups all-purpose flour
  • 1 tbsp salt
  • 1 lb butter
  • 4 egg yolks
  • 1/2 cup milk
  • 1 cup Bellwether Farms ricotta
  • 1 medium-sized butternut squash
  • 1/4 cup EVOO
  • 4-6 sprigs thyme
  • 1 cup dried cranberries
  • 1 cup red wine
  • 2-3 ea. medium Gala apples (or your favorite local apple)
  • 1 ea. red onion
  • 1 tbsp Vindaloo seasoning
  • 2-3 tbsp honey
  • salt to taste
  • With paddle attachment in kitchen aid, cut the butter, flour, salt, and sugar together until butter is pea size.
  • Switch to dough hook, add the milk and eggs and mix until fully combined.
  • Wrap dough in plastic and refrigerate for 1 hour, or make a day ahead of time.
  • Peel the squash, cut in half and remove the seeds.
  • Slice the squash in thin slices, about 1/8 inch thick.
  • Toss with EVOO, thyme, and salt.
  • Layer on a sheet tray and roast at 350° F until tender but not all the way cooked
    as it will bake and cook again once assembled.
  • Heat red wine and pour over cranberries to hydrate.
  • Peel apples and onion and dice small.
  • Over medium heat, sauté the onion and apple together.
  • After 5-7 minutes, add the vindaloo seasoning and honey. Cook another 5-7 minutes to caramelize honey and soften the fruit as the mixture begins to thicken.
  • Add the hydrated cranberries and cook on low until it thickens.
  • Adjust the seasoning with salt and the acid with a squeeze of lemon.
  • Add honey to adjust sweetness.
  • Preheat the oven to 350°F
  • Roll out the chilled dough on a lightly floured surface until you have a 12-inch circle about 1/8 inch in thickness.
  • Place the ricotta in the center and spread a thin layer on the dough. Only cover 8-10 inches of the diameter as you will fold the outside edges over to create the crust.
  • Layer the roasted squash out over the ricotta and shingle to create a nice even layer.
  • Sprinkle with fresh thyme and sea salt.
  • Fold over the edges to create the crust about an 1-2 inches over the squash.
  • Place in a 350°F oven for about 20-30 minutes, until golden, brown, and delicious!
  • Tip: Wash the dough with a honey simple syrup (equal parts honey and water) throughout the baking process.
  • Let galette cool and top with room temperature Cranberry Apple Chutney.