Butternut, Orange, and Sage Galette
A butternut squash, blood orange, and sage galette made with a cornmeal-sage crust that is topped with a roasted garlic mascarpone cream, roasted butternut and carrot slices, and an orange-maple syrup - so incredibly delicious!
Yield: 4 servings
For the pastry
  • ¾ cup (100 g) all purpose flour
  • ¼ cup (30 g) whole wheat flour
  • 2 tbsp polenta
  • 1 tbsp finely chopped sage leaves
  • 1.5 tsp sugar
  • ¾ tsp flaked sea salt
  • ¼ tsp black pepper
  • 4 tsp olive oil
  • 6 tbsp (80 g) unsalted butter, cubed and chilled
  • ¼ cup (60 ml) ice water
For the filling
  • 1.5 lb butternut squash, seeded and sliced into ½-inch thick half moons
  • 2 carrots, peeled and cut into ½-inch rounds
  • 2 tbsp olive oil
  • 2 tbsp minced sage leaves
  • salt and black pepper, to taste
  • 1 head of garlic, top fifth cut off to expose the cloves
  • 1 large shallot, skin on, top trimmed
  • ⅔ cup blood orange juice
  • 3 tbsp maple syrup
  • ½ cup + 1 tbsp (125 g) mascarpone cheese
  • 1 large egg, beaten
For the pastry
  1. In a large bowl, whisk together the flours, polenta, sage, sugar, salt, black pepper, and olive oil. Add in the butter and toss to coat in the flour. Use your fingers to cut the butter into the dough. Add the water and use your hands to combine and gather the dough together.
  2. On a lightly floured work surface, roll the dough into an 11x7-inch rectangle. Fold the longer ends toward each other to meet in the center, then roll out again. Fold the shorter ends the same way, roll out again, then fold in half to make a square. Cover with plastic wrap and refrigerate for at least 30 minutes.
For the filling
  1. Heat oven to 450F (220C). Line two baking sheets with parchment paper. Set aside.
  2. In a medium bowl, toss the squash and carrots with the olive oil, 1 tbsp of the sage, 1 tsp kosher salt, and black pepper to taste. Spread evenly on the prepared baking sheets in a single layer.
  3. Wrap the garlic head and shallot individually in aluminum foil, drizzling with olive oil first, and place on the baking sheets.
  4. Roast the squash and carrots for 25 minutes, or until golden. Leave the garlic and shallot in the oven for another 15 minutes, then take out and set aside. Once the garlic and shallot are cool enough to touch, squeeze the garlic cloves and shallot from their skins and finely chop.
  5. Line another baking sheet with parchment paper. On a lightly floured surface, roll the dough to a 12-inch circle, Lift onto the prepared baking sheet and refrigerate for at least 30 minutes.
  6. Combine the orange juice and maple syrup in a small pan on medium-high heat. Reduce for 10 minutes, or until it reaches the consistency of thick maple syrup. Remove from the heat.
  7. Meanwhile, in a small bowl whisk together the mascarpone, chopped garlic and shallot, and remaining sage. Season to taste with salt and black pepper.
  8. When ready to bake, spread the mascarpone on the prepared circle of dough, leaving a 1.5-inch border around the edges. Cover with the squash and carrots. Brush the tops with the orange syrup (you will have some syrup leftover so don't feel like you need to use it all). Fold the pastry over the vegetables, then brush the pastry with the beaten egg.
  9. Bake for 30 minutes, or until golden. Allow to cool for 20 minutes, then slice and serve.
Recipe from Ottolenghi Flavor
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/02/butternut-squash-orange-and-sage-galette.html