Hazelnut and Squash Galette

For the Dough:

2 cups (250g) Anita’s Whole Grain Red Fife Flour,
plus ¼ cup for rolling
1 tsp (5ml) fresh thyme, chopped
½ tsp (5ml) ground black pepper
1 cup (230g) cold salted butter, cut into ½” cubes
½ cup (120ml) ice water
1 tbsp (15ml) apple cider vinegar

Squash Filling:

4 cups (500g) butternut squash, peeled, seeded & diced in ¾” cubes
2 cups (150g) leeks, sliced & washed
1 tbsp (15ml) olive oil
3 tbsp (45g) salted butter
2 tsp (10ml) salt
1 tsp (5ml) ground black pepper
1 tsp (5ml) smoked paprika
¼ cup (60ml) dry white wine
1/3 cup (75g) Farmhouse La Pyramide goat cheese
¼ cup (50g) chopped toasted hazelnuts
1 tbsp (15ml) fresh sage, finely chopped
1 large (50g) egg, beaten

Image credit: Tracey Kusiewicz/Foodie Photography

To make the preserve:

1. For the dough, in a food processor fitted with the S blade, pulse the flour, pepper and thyme until combined. Pulse in the cold cubed butter until crumbly.
2. Continue to pulse while slowly adding the ice water & apple cider vinegar, until a course crumbly mixture forms.
3. Transfer to a clean surface, form into an 8” disc, wrap in plastic & refrigerate.
4. For the squash filling, in a sautee pan, on medium heat, sautee the squash in oil & butter. Season with salt, pepper & paprika. Cook until browned but still al dente, about 12-15 minutes.
5. Add the leeks & wine & cook for until leeks are tender and wine is evaporated, about 5 minutes. Allow to cool before assembling.
6. Remove dough from refrigerator 15 minutes prior to rolling. On a floured surface roll out dough to 16” in diameter & 1/8” thickness. Transfer to a baking sheet lined with parchment paper.
7. Fill the centre of the dough with the cooled filling leaving a 3” border. Top with goat cheese, chopped hazelnuts & sage.
8. Fold sections of dough over leaving the middle open. Brush the edges with a beaten egg wash.
9. Bake in a pre-heated oven at 375°F/190°C for 35- 40 minutes until golden brown. Allow to rest for 15 minutes before serving.
10. Serve with a radicchio salad & a cold, crisp pinot gris.