If you like savory pies and tarts but find the whole crust process to be intimidating, I’ve got one word for you: galette.
With a galette, you roll out the crust, sure, but you don’t need to trim it or, really, spend much time shaping it. Go ahead and leave the edges ragged. You don’t even need to get all that close to a reasonable circle, either. Pile the filling in the center, pull the outside edges of the pastry up and over a little bit — letting plenty of the filling stay exposed — and loosely pleat it. The rougher, the better.
This recipe was inspired by Emma Galloway’s beautiful 2015 book, “My Darling Lemon Thyme.” Galloway used a gluten-free crust, and it looks intriguing, made with mashed potato and two GF flours. I knew I’d instead use one of my favorites: a rye-based dough inspired by a recipe from “Good to the Grain” author Kim Boyce.
The dough for the galette crust needs to be refrigerated for at least 1 hour and up to overnight.
Harissa Squash and Feta Galette
4 to 6 servings
1/2 cup dark or light rye flour
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
6 tablespoons chilled vegan shortening (may substitute butter or coconut oil)
4 to 6 tablespoons ice water
1/2 teaspoon apple cider vinegar
For the galette
2 pounds butternut or other winter squash, peeled, seeded and cut into 1-inch chunks
1/2 cup harissa (store-bought or homemade) or more for serving
3 ounces feta cheese, crumbled
1 large egg yolk
2 teaspoons whole milk
Cilantro leaves, chopped, for garnish
For the crust: Combine the rye flour, all-purpose flour, salt and shortening in a food processor; pulse a few times, until the shortening is mostly the size of peas, with some bigger pieces. Add 4 tablespoons of the ice water and the vinegar; pulse a few times, until the dough mostly comes together as one lump with a few shaggy pieces. Turn the dough onto a sheet of plastic wrap and squeeze it to see if a ball forms. If it is too dry to come together, sprinkle with more ice water, 1 tablespoon at a time, mixing with your hands until it does. Press the dough into a disk, wrap it tightly in the plastic wrap and refrigerate for at least 1 hour (and up to overnight).
For the galette: Preheat the oven to 350 degrees. Lightly grease a rimmed baking sheet with cooking oil spray; have another baking sheet at hand.
Combine the squash and harissa in a large bowl, mixing thoroughly to coat. Turn the squash pieces out onto the greased baking sheet; roast for 30 to 35 minutes, turning them a few times during cooking, until they are tender. Let cool.
Lightly flour a work surface, or have two sheets of parchment paper at hand. Unwrap the galette dough; roll it out on the floured surface or between the parchment paper sheets to a round that’s about 12 inches across. Transfer to the second baking sheet (on a piece of the parchment paper) and top with the roasted squash at the center, leaving a 2-inch border. Scatter the feta on top of the squash, then fold the edges of the dough toward the center, loosely pleating it as needed, to form the galette. (There should be a fair amount of squash and feta exposed at the center.)
Lightly whisk together the egg yolk and milk in a small dish, then brush the mixture on the dough. Bake until the crust is crisp and golden and the feta is lightly browned, 40 to 45 minutes.
Garnish with cilantro leaves. Serve hot or at room temperature, with extra harissa on the side, if desired.
Nutrition per serving (based on 6): 350 calories, 6 g protein, 32 g carbohydrates, 23 g fat, 8 g saturated fat, 45 mg cholesterol, 450 mg sodium, 6 g dietary fiber, 5 g sugar