Recipes

Pairs Well With

• Merlot

Serves 6-8

Ingredients

For the crust:

3/4 cups all-purpose flour

¾ cup whole wheat flour

½ teaspoon salt

½ cup unsalted butter, chilled and cubed

½ cup ice water

1 large egg beaten with 1 tablespoon milk

¼ cup sliced almonds for garnish

For the roasted vegetables:

1 small butternut or kabocha squash, peeled, seeded, and sliced

2 medium beets, peeled and sliced

1 large red onion, cut into rings

2 tablespoons olive oil

3 cloves garlic, chopped

2 sprigs fresh rosemary, chopped (plus extra for garnish)

4 sprigs thyme, leaves removed (plus extra for garnish)

1 teaspoon kosher salt (plus extra for seasoning)

1/2 teaspoon black pepper (plus extra for seasoning)

For the almond filling

4 tablespoons unsalted butter, room temperature

2 large eggs, at room temperature

1 cup almond flour or almond meal

2 tablespoons granulated sugar

1 teaspoon lemon zest

Preparation

Make the crust: In a large bowl, whisk together both flours and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form dough into a disc, wrap in plastic and chill for at least 30 minutes.

Roast the vegetables: Preheat the oven to 400°F. Place squash, beets and red onions on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with the garlic, rosemary, thyme, salt and pepper. Toss to coat then spread in an even layer and roast for 25-30 minutes, or until tender.

Make the almond filling: In the bowl of a stand mixer fitted with paddle attachment combine all the almond filling ingredients. Beat on medium until smooth.

Assemble the galette: On a lightly floured surface, roll out dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper. Spread almond filling over dough, leaving a 2-inch border. Top with roasted vegetables (you may not use all of the vegetables).

Fold and bake: Fold edges of dough over filling, pleating as needed. Brush crust with beaten egg and sprinkle with the sliced almonds. Bake for 40-50 minutes, or until the crust is golden brown and the filling is heated through.

Serve: Sprinkle the galette with salt, pepper and extra herbs before slicing and serving.