Serves 6
A GALETTE is like a very informal pie, sometimes made with fruit and sometimes made with vegetables. The sage and butternut squash mixed with the sweetness of the peas is a beautiful combination of flavors—very fall friendly, and perfect for brunch or dinner when served with a salad. The galette can be adapted into mini versions—bake individual portions in smaller tart pans, or use mini tart pans to make appetizers for passing around at a party. These smaller versions should bake in 15 to 20 minutes, until golden-brown.
2 tablespoons ghee, coconut oil, or nondairy butter (such as Earth Balance)
1 onion, thinly sliced
1 cup fresh peas
2 tablespoons chopped fresh sage
2 teaspoons real maple syrup
1 butternut squash, peeled, cut into ¼-inch slices, then cut into thin squares
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
Dough from Old-Fashioned Gluten-Free Piecrust (here) (or make the Grain-Free Piecrust, here), sweetener omitted, chilled, and ready to press out
1 tablespoon olive oil
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Coat a large skillet with the ghee (or alternative) and heat over medium heat until it warms and spreads easily around the pan. Add the onion, peas, sage, and maple syrup and stir to coat. Cook, stirring constantly, until the onions are caramelized, about 10 minutes. Add the squash, turmeric, and cinnamon and cook until slightly tender, about 10 minutes. Remove from the skillet and set aside.
Spread out a sheet of parchment and press the chilled pie dough into a 12-inch circle, about ¼ inch thick. Use the flat of your hand and pinch holes back together with your fingers as well as you can. It’s supposed to look rustic so don’t worry about perfection here. Transfer to the parchment-lined sheet. Add the filling to the center of the dough, leaving a 2-inch border of bare crust. Fold the edges of the crust over the filling, leaving the filling in the center visible. Brush the edges with the olive oil.
Bake the galette for 35 minutes, until the edges are golden-brown. Remove and let sit for about 10 minutes. Serve warm. Store in the refrigerator for up to 1 day.