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Keira’s Winter Vegetable Galette

Keira’s Winter Vegetable Galette
Recipe Date:
December 19, 2023
Cook Time:
Imperial (US)

Serves 4-6

This galette works beautifully with just about whatever seasonal vegetables you have on hand, but I particularly love it with winter squash for a simple yet absolutely delicious and hearty main dish.


Pastry Dough (adapted from flourist.com, or use store-bought pastry dough)
1⅓ cups bread flour*
½ tsp sea salt
½ cup + 1 tbsp salted butter, frozen
1½ tsp apple cider vinegar
¼ cup ice cold water, or as needed

*My favourite bread flour to use is the freshly-milled, Sifted Red Spring Wheat Flour from Flourist in Vancouver (they ship!)

Galette Filling
2 medium onions, sliced finely
1 medium (or 2 small) delicata squash (or other), halved lengthwise, pulp and seeds removed, and sliced into ⅛”
crescents (skin kept on)
2 cloves garlic, minced
3 tbsp mascarpone (or ricotta would work well, for a lighter version)
1 cup Grana Padano cheese, finely grated
2 tbsp butter
Olive oil
Salt & pepper
1 egg, beaten


Preheat oven to 375°C, and line a baking sheet with parchment paper.

Combine the flour and salt in a large metal mixing bowl and chill in the refrigerator for 30 minutes. Mix apple cider vinegar and water and keep chilled. Grate butter into the flour and toss lightly with your hands to coat. Use a pastry blender to cut the butter into the flour. Each piece of butter should be coated in flour. Slowly drizzle the vinegar-water mixture along the side of the bowl, a little bit at a time. Use your hand or a fork to flick the flour mixture towards the centre of the bowl, rotating the bowl as you go. Repeat with the remaining liquid until a handful of squeezed four mixture holds together without falling apart. Enough liquid has been added when this happens. You want the dough to just hold together, so add the liquid sparingly towards the end. Form dough into a circular disk and wrap with plastic wrap. Chill for at least 1 hour, or preferably overnight (it also freezes very well!).

In a large pan, melt the butter and a splash of olive oil over medium-low heat. Once hot, add the sliced onions and cook until soft and translucent. Add the garlic and continue to cook a few more minutes until fragrant. Season to taste with salt and pepper. Turn heat down to low and continue cooking while you prepare the rest of the filling. In a bowl, toss together the squash crescents, a splash of olive oil and salt and pepper. In another small bowl, mix together the mascarpone and ½ of the Grana Padano cheeses.

Roll out the chilled dough on a floured surface to a rough 12” round–about ⅛ to ¼” thick. Carefully place the dough round onto the prepared baking sheet. Spread the cheese mixture over the centre of the dough, leaving about 3” around the edges. Spread the onions evenly over the cheese mixture. Arrange the squash crescents in a circular pattern, working from the middle, outwards, close enough together that the onions are hidden. Sprinkle the remaining grated cheese over the filling. Fold the edges of the dough over the filling, tucking and folding as needed (the majority of the filling should still be exposed). Brush edges with the beaten egg and bake for 35-40 minutes until golden brown. 

Enjoy with Stag's Hollow Malbec!