Whole Wheat Butternut, Apple and Curry Galette

It’s apple season. Bless. 

When apple and squash season rolls around, my mom always makes an apple, butternut squash and curry soup, which I always eat with a big ol’ slab of crusty bread.  This tradition got me thinking: what if the apples and squash were inside a delicious crust to begin with? And thus, this galette was born.

If you don’t know what a galette is, it’s kind of like a free form, rustic-looking pie. It’s just a piecrust that’s been folded over yummy goodness. It is ridiculously easy to make, dang delicious and super impressive.

Let me know your favorite galette renditions in the comments and don’t forget to check out the sustainability tips below!

Ingredients

Crust (Courtesy of Bon Appetit)

• 1 cup whole wheat flour

• 1 cup all-purpose flour

• 1 teaspoon salt

• ¾ cup cold butter (1 ½ sticks)

• ¼ cup ice water

• 1 tablespoon apple cider vinegar

• A few tablespoons of semolina flour for dusting

Filling

• Half of a medium butternut squash

• 2 medium apples

• 1 ½ teaspoons curry powder

• Salt and pepper to taste

• Lemon thyme for topping (optional, but highly recommended)

Steps

Crust

1. Whisk together flour and salt in a medium bowl. 

2. Cut your butter into small cubes and dump them into your flour mixture. Then, using your fingers or a pastry cutter or knife, rub or cut the butter into the flour until only pea-sized pieces of butter remain. 

3. Combine your ice water and ACV in a liquid measuring cup. While stirring the flour mixture with a fork, slowly pour in your water mixture. 

4. When the mixture starts to come together, take it out of the bowl and use your hands to form it into a disk. It should be v crumbly. Wrap the dough disk in bees wrap (or plastic wrap if you must). Let this chill in the fridge for 2 hours or more. Start making the filling about 30 minutes before you want to bake the galette.

Filling

1. Pre heat your oven to 400 F.

2. Peel your butternut squash and use a spoon to remove the seeds. Then, cut the squash into half moons about 1/8 inch thick. Place these on a lightly oiled baking sheet and bake for about 15 minutes, or until still firm but beginning to get tender.

3. Let your squash cool for a bit while you cut your apples into 1/8-inch half-moons as well, leaving the skin on. 

4. After the squash has cooled enough to handle, combine squash, apples, curry powder, salt and pepper in a large bowl and toss gently to combine, using your hands to spread around the curry powder if necessary. 

Putting it all together

1. Remove your dough from the fridge and transfer it to a large piece of lightly floured parchment paper. Using a rolling pin, whack/roll the dough until it forms a rough circle about 1/8 inch thick. 

2. Dust the top of the dough with semolina flour to ward away any soggy bottoms. Leaving about 1 ½ inches of crust along the edges, place the prepared squash and apple on the dough in an overlapping circular pattern.

3. Fold the edge of the crust over the filling and press down/pinch it lightly to seal. Brush the edges of the crust with an egg wash and sprinkle with a little bit of sugar. The sugar is optional but most def delightful.

4. Carefully transfer your gallette (on its parchment paper) to a baking sheet. Bake this masterpiece for 35-40 minutes, or until the butternut is cooked through and the crust is golden brown. Top with lemon thyme and nosh!

*Sustainability Tips

1. Flours: I like King Arthur brand flours because King Arthur is a B Corp! That means they hold themselves to supes high environmental and human rights standards. Yay!!

2. Butter: Try to go with a brand that treats their cows well. I like Cabot Creamery and Clover Sonoma because they’re both B Corps, aka really cool peeps. 

3. Butternut and Apple: Make sure these puppies are in season and try to go for local. This will ensure that they don’t release too much GHGs travelling to you from somewhere far away.