Aldis Arriola is a pastry chef and founder of micro-bakery Nourish the Soul. Recently, we had the opportunity to sit down with her to chat all things baking and business. Check it out here. And today she’s back, sharing another lovely recipe, Buttnernut Squash and Whipped Feta Galette. And yes, it’s just as delicious as it looks. Read on to learn more!
Butter Pie Dough
10 oz + 1tbsp butter (300g) butter
3⁄4 cup ice cold water
1 tbsp vinegar
4 cups flour
2 tbsp sugar
1 1⁄2 tsp salt
In a mixer add all dry ingredients and butter. Mix on slow for a few minutes until butter resembles small peas. Add your water and vinegar mix while mixer is going on speed 2-4. You must be very careful after you add the water, mix on slow for a 3-4 minutes (this will depend on ambient temperature, mixer etc). Once it begins to look slightly coarse and the mixer slows down, that is your sign to stop.)
Dump it onto your work bench, and slightly press the dough to bring it together into a round shape. You can use your palms, but be very gentle and don’t overwork! Once in a circular disc use a bench scraper to cut in two pieces to “stack and squish” the dough. This will bring any shaggy dry parts together. Repeat once more. Wrap in saran wrap and re-shape into a disk. Allow for the dough to hydrate overnight in the refrigerator.
Once ready to use, remove the dough from the refrigerator allow it to sit on the counter for 10 minutes. You don’t want to roll your dough when it is too cold because it will crack. Roll out dough, and use a 3-4 inch bowl, or circular round, to cut out rounds for your galette.
Rounds can be kept frozen until ready to fill. If freezing, allow to defrost for 10 minutes before using, the rounds should be pliable.
Butternut Squash & Whipped Feta Galette
8 oz feta cheese
3⁄4 Greek yogurt
Pinch of salt & pepper
1 small butternut squash
1-2 shallots thinly sliced
Olive oil
Zab’s hot honey or plain honey
Prep!
Peel and slice butternut squash into 1⁄4 inch slices. Thinly slice the shallots.
Toss squash & shallots in olive oil, salt, and pepper. Set aside.
Use a blender to whip together the feta, honey, Greek yogurt, & a pinch of salt and pepper.
Assemble!
Add about 2 tbsp of whipped feta to the galette round, assemble a few slices of squash/shallot mix. Fold the outer edges over the filling. Freeze at least 1 hour before baking.
Bake!
Preheat your oven to 425. Bake for 20 minutes. Drop to 400 for 25 minutes. You’re looking for a golden crispy galette, check bottoms to make sure they are nice and golden. Drizzle hot honey or regular honey over them and enjoy!