- 1/2 cup + 7 tablespoons unsalted butter
- 1 3/4 cups plain flour, plus more for dusting
- 1/4 cup medium-fine yellow cornmeal
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon caster sugar
- 1/3 cup water, ice cold
- 1 large butternut squash
- 1/2 of large apple honey crisp or yellow delicious apple, thinly sliced
- 1 tablespoon garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 2 tablespoonsextra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon black peppercorns, coarsely ground, plus more for sprinkling
- 1 teaspoon flake sea salt, preferably maldon
- 1/2 cup + 2 tablespoons goat cheese, soft
- 1 tablespoon heavy whipping cream, for brushing
- Attach the KitchenAid® Sifter + Scale Attachment to your KitchenAid® mixer fitted with the flat beater. Place the scale lid on top. Weigh the butter, cut it into small cubes, place it into a small bowl and refrigerate it while you weigh and prepare the other ingredients.
- With the ingredient valve in the closed position, weigh the flour, cornmeal, salt, and sugar in the ingredient hopper, taring the scale between ingredients. Turn the mixer to low speed, open the ingredient valve, and sift the flour mixture into the mixing bowl. Stop the mixer and scatter the ice-cold butter over top. Mix on medium-low speed until the butter is the size of peas, about 3 minutes. Pour the water in a slow steady stream. Stop the mixer once to scrape down the sides of the bowl. Mix 20 seconds longer to incorporate any scraggly bits.
- Turn the dough out onto a sheet of parchment paper. Sprinkle the parchment with flour. Gather the dough and flatten it to form a thick disk. Sprinkle flour over top. Place the second sheet of parchment over top. Using a rolling pin, roll out the dough to form a 1/4-in-/6-mm-thick circle about 13 1/2-in/34-cm wide. Place the dough, still between the parchment sheets, on a flat, wide baking sheet and refrigerate until cold, 30 to 60 minutes.
- Position an oven rack in the center of the oven and preheat the oven to 180 degrees
- While the dough is chilling, make the filling. Cut the squash in half lengthwise. Trim the ends, scoop out the seeds and pulp, and discard. (The skin of Delicata squash is tender and delicious to eat when roasted.) Cut the squash crosswise into 1/4-in-/6-mm-thick slices. Transfer to a large bowl. Add the apple slices, garlic, thyme, olive oil, vinegar, pepper, and salt. Toss to combine. Spread out on a large, rimmed baking sheet lined with a sheet of parchment paper. Roast until the squash is fork tender and the edges are caramelized, about 20 minutes, stirring once or twice while baking. Let the filling cool to room temperature before filling the galette.
- To assemble the galette, lift off the top sheet of parchment and center the rolled out dough, still with the bottom sheet of parchment in place, on a large rimmed baking sheet. (The edges of the dough will overhang on two sides of the pan; and that is OK.) Scatter half of the goat cheese on the dough, leaving a 2-in/5-cm border. Mound the filling evenly over top, also leaving a border. Scatter the remaining goat cheese over top. Fold the border of the dough over the filling, pleating the dough to form a rustic tart. (The center is open and not covered with dough.) Pinch to seal any cracks at the edges. Brush the dough with the heavy cream. Sprinkle the dough with ground pepper and flake sea salt.
- Place the tart in the center of the oven and bake until the crust is deeply golden brown, 45 to 50 minutes. Transfer the baking sheet to a rack to cool slightly, about 5 minutes. Cut into wedges and serve warm. The galette can be made several hours in advance, kept at room temperature, and rewarmed just before serving. The galette is best when served on the day it is baked. Leftovers can be covered and refrigerated for up to 2 days. Rewarm before serving.