This was my first attempt at a galette, and it definitely will not be my last! It was a lot easier than anticipated and absolutely delicious. Making your own dough sounds intimidating, but it is a lot easier than you think- give it a try!
3/4 cup all-purpose flour
1/4 cup semolina flour
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into cubes
3 tablespoons ice water
1 butternut squash, 1/4 inch slices
2 tablespoons olive oil
2 teaspoons fresh thyme
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
10 garlic cloves, with skin on
1/2 cup ricotta cheese
1 cup fontina cheese
2 tablespoons grated Parmesan cheese
To make the dough, place the all-purpose flour, semolina flour, and salt into the food processor. Pulse to combine. Add the cold butter (make sure it is cold!) and pulse until the mixture is combined and the texture resembles small peas. Add the ice water one tablespoon at a time while pulsing, you will know it is done when it sticks together without crumbling. Beware of over mixing! Place dough on a lightly floured surface and form into a disk shape. Wrap with plastic wrap and place in the refrigerator for 30 minutes (or up to 24 hours.)
Preheat oven to 400 degree. Cut the squash in half, then peel, remove any seeds, and cut into 1/4 inch slices and place in a bowl. Add the olive oil, minced garlic, thyme, salt and pepper. Place on a baking sheet covered with parchment paper and add the whole unpeeled garlic cloves as well. Cook for 25 minutes or until squash is fork tender.
While the squash and garlic cook, flour a surface and roll the dough out into a 12 inch circle. Place on a baking sheet covered in parchment paper and put back in the fridge until ready to use.
When the garlic has cooled, peel the skin off and smash in a bowl. Add the ricotta cheese and mix well. Spread the ricotta mixture onto the dough, leaving a 1 inch border. Next add the squash followed by the fontina cheese. Sprinkle the Parmesan around the border of the dough and crack some fresh pepper on top. Cook for 30 minutes or until the crust is golden brown. Let cool for 5 minutes before digging in.