|2 cups||all-purpose flour|
|1 ½ tbsp.||granulated sugar|
|¾ tsp.||sea salt|
|1 1/3 cup||Plugrà® Salted Butter, chilled and cut into cubes|
|¾ cups||ice water|
|1 batch||galette dough|
|4 oz.||goats cheese, softened|
|1||Gala apple, sliced thinly|
|1||onion, caramelized in 2 tbsp. Plugrà Salted Butter|
|1||small squash, cut into ½ inch slices roasted at 375F for 20 minutes|
|¼ cup||fresh cranberries|
|1||egg, mixed smooth with a fork|
|Fresh thyme for garnish|
Galette Dough Add dry ingredients into a large bowl and whisk to combine.
Add cold cubed butter into the bowl, and gently mix them with your hands covering them in flour
Using a pastry cutter, cut the butter into the flour mixture until combined - the butter should appear as pea-size clumps of butter before you know it’s time to move on to the next step!
Pour in the ice-cold water and mix the dough together into the bowl. Once the dough starts to come together, pour out the dough onto your work surface.
Wrap the dough in plastic wrap and refrigerate overnight or at least 1.5 hours before continuing.
Fall Galette Roll the chilled galette dough into a large circle, about 1/4 of an inch thick on top of a large piece of parchment paper. The parchment paper will allow you to easily move the galette when starting the process of chilling and baking!
Leaving about 1.5 inch around the edge of the galette, start to layer on your fillings! Start by spreading the goat cheese on top, follow with the caramelized onions, squash slices and cranberries. Fold the sides of the galette towards the middle and press firmly so that it stays secure. Finally, using a pastry brush, brush the edges of the dough with egg wash.
While holding the sides of the parchment, lift the galette onto a large plate. Place the galette into the fridge and allow to chill for one hour before continuing.
Transfer the galette onto a baking sheet and bake for 45-55 minutes until golden brown. If needed, tent the top of the galette if the crust or filling is browning too quickly.
Allow the galette to cool on a wire rack for 20 minutes before topping with fresh thyme and enjoy!