-
1
To make the galette dough, whisk the flour and sea salt in a large bowl.
-
2
Add the butter and use a pastry blender or your hands to work it into the flour until the mixture resembles coarse oat-like crumbs.
-
3
In a small bowl, stir together the yogurt, lemon juice and water and add this to the butter and flour.
-
4
With your hands or a wooden spoon, mix everything together until large lumps form.
-
5
Pat the lumps into a ball, wrap with plastic and refrigerate for 1 hour.
-
6
Preheat oven to 400 F.
-
7
Remove the seeds from the squash half.
-
8
Peel the squash and cut into 1/4-inch vertical wedges.
-
9
Place on a rimmed baking sheet and coat with olive oil, sea salt, and fresh pepper.
-
10
Bake for 15-20 minutes until just softened and a little al dente in the thicker regions.
-
11
Set aside and cool.
-
12
On a floured work surface, roll the chilled dough until it looks to be about 10 inches around.
-
13
Transfer to a baking sheet lined with parchment paper.
-
14
Begin layering cooled squash, then apples, and then cheese over the center of the dough circle (leave a couple inches around the exterior of the circle uncovered).
-
15
Sprinkle some salt and crack some pepper over the cheese.
-
16
Add a little fresh thyme to your liking.
-
17
Fold the border over the filling and crimp the edges to make everything fit.
-
18
Brush the outside edges of the dough with the beaten egg and bake for 30-40 minutes in the 400 F oven.
-
19
Cut into wedges and serve warm.
-
20
Note: Galette recipe adapted from Happy Yolks recipe for Butternut Squash and Brie Galette; pastry recipe adapted from Smitten Kitchen.
