My shopping cart
Your cart is currently empty.Continue Shopping
For a savory reason to justify pie as a meal, the butternut squash Mishmish galette is between a tart and a quiche. The saffron and honey in the Mishmish adds depth and flavor to the dish. Adding hazelnut, thyme, and a touch of custard makes this dish a great first course on a buffet or an elegant lunch paired with an herby salad.
For a savory reason to justify pie as a meal, the butternut squash Mishmish galette is between a tart and a quiche. The saffron and honey in the Mishmish add depth and flavor to the dish. Adding hazelnut, thyme, and a touch of custard makes this dish a great first course on a buffet or an elegant lunch paired with an herby salad.
1 batch Honey Butter pie dough
3 cups butternut squash, cut into ¼” thick slices approx. 1-2” square (300g)
½ cup hazelnut flour or finely chopped hazelnuts (40g)
1 Tbsp Mishmish blend (5g)
¼ tsp fine sea salt
1 egg beaten with 1Tbsp of water (for egg wash)
1 Tbsp olive oil(15g)
1 egg, beaten
¼ cup heavy cream (50g)
¼ tsp fine sea salt
Prepare a baking sheet with a sheet of parchment paper to line the bottom.
Lightly flour your work surface and rolling pin and roll the dough to a 10”x10” square, using more flour sparingly as you go to keep it from sticking to the surface or the rolling pin.
Transfer the dough to your prepared parchment paper.
Measure 1” in from the edge of the and make a very light indentation on all 4 sides so you can see where the folding will be. Be careful not to cut through the dough as it will cause the tart to leak while baking.
Cut the corners at an angle, as shown in the picture
Toss the butternut squash pieces in the hazelnut flour, Mishmish, and salt.
Layer the slices inside of the square you scored (1” from the edges). Arranging them all roughly in the same direction (like the top left corner in the picture) helps the pieces cook more evenly than just piling them in (like the lower right corner in the picture).
Using the paper for support, stand the sides of the galette up, bending at the scored mark, and pinch the corners together to seal.
Repeat the folding and pinching on all 4 sides.
Move the dough and paper onto the baking tray.
Pour the custard around the galette.
Brush the edges of the dough with the egg wash.
Place the tray of galette into the refrigerator to rest and chill for 15 minutes.
Preheat the oven to 350°F.
When the oven is ready, bake the galette for 30-40 minutes, turning halfway, or until the dough is cooked and golden brown and the butternut squash is tender.
Allow to cool half an hour prior to cutting to let the crust and custard set.
I made the shape in this pinched square, but the dough can easily be shaped into the classic round fold over edges shape or fitted into a pie pan.
If you allergic to nuts they can be omitted.
If you do not have hazelnuts, almonds would also work well in this recipe.
Questions? Contact email@example.com