Servings: 4 to 6
Sautéing the leeks with crushed red pepper flakes gives this savory-sweet galette just enough heat to keep each bite interesting. Aromatic thyme makes it feel right at home alongside turkey, though some may choose to enjoy a slice as their vegetarian Thanksgiving main. The recipe is easily doubled.
Roast the squash and make the dough for the crust one or two days before baking. Store well wrapped in the refrigerator.
Chill the shaped galette up to 8 hours before baking.
The galette is good at room temperature, so you can bake it at home and bring to a potluck. Or, if you like, reheat the galette in a 350°F oven until warm.
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My husband and I both liked this recipe. Just keep in mind the need to do the different parts ahead of time. I used the crust recipe given here and we both enjoyed it. We liked how it paired with the butternut squash. Overall, it was a tasty savory meal.
The filling was delicious and I loved the great flavor of the leeks. The crust with the cornmeal was not my favorite however. If I remake this I'll use the galette crust from a prior Fine Cooking edition that had a more neutral flavor.
Absolutely fabulous! I actually used a different crust recipe, but this filling is to die for. The salt measurement for the crust is also misprinted in the Magazine Oct/Nov 2019.
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