It’s been a while since we made these, but the reason we’re posting the recipe now is that we’ve just returned from a short trip to the Grand Canyon. Since we were traveling, we needed some quick and easy posts, and this was one of the easiest meals we made up this month, as we made it from leftovers. Even though it’s easy and mostly leftovers, you’d never guess it, as it’s quite tasty and it really looks impressive.
Remember when we made the Butternut Squash and Mushroom Pies for St Valentine’s Day? Well, we had some puff pastry left over. Plus, our squash was way more than we needed for those pies, so we made up butternut squash soup, and we still had some pieces left over for just this meal. Between those two items, our meal was basically ready to assemble.
Makes 4 galettes.
The best thing about this recipe is that you can change the filling as you see fit. Use acorn squash instead of butternut, use a different kind of cheese, use thyme instead of rosemary, anything you think would taste good together; just remember to use ingredients that don’t have a lot of liquid, and go light on the toppings, because you want that puff pastry to, well, puff. For the puff pastry, we used some we’ve scratched up, but we’ll let you slide if you buy frozen puff pastry at the store — all butter, of course.
Procedure in detail:
Since there really isn’t much but stack and bake to this recipe, we’re going the all-photo route.
Using puff pastry makes these galettes exceptionally light and flaky, but that doesn’t mean they won’t make for a filling dinner. We had two each with a side of steamed chard and that was enough for dinner. It must be that the half-butter part of the puff pastry sated us; you can be sure that we’ll be using puff pastry in the future for more galettes with other leftovers. Five stars, because once you have the puff pastry on hand, these are easy.