Savory Galette

METHOD

1. Halve the delicata squash, scoop out the seeds, and slice 1/3" thick half moon slices.

2. Keep the potato whole, slice 1/4" thick slices.

3. Mix the squash, potato, fresh sage, salt and olive oil together in a bowl.

4. Slice the onion into 1/3" thick slices from root to stem, keep pieces in tact. Gently coat with residual olive oil in a separate bowl from squash.

5. Cut a 12" circle of brisée that has been sheeted to 5/3.5mm.

6. Spread the béchamel in the center of the dough, leaving a 1 3/4" rim.

7. Beginning with the squash, shingle the vegetables on the béchamel: squash, potato, onion, ending in the center.

8. Bring the edge of the dough up and over the galette, folding as you go along.

BAKE

• Bake the galette at 350°F high fan for 35-40 minutes, until golden brown and bubbly.

NOTES

• The veg might look bulky and too thick after arranging on the galette, but it will shrink down in the oven.

• Use dough that is cold but not hard, so that it doesn't tear when you crimp.

• Bake times and temperatures are suggestions.