Butternut Squash and Persimmon Galette with Fresh Mint and Salted Pepitas

For me, fall always signals tart, galette and pie season.  Although there are so many recipes that can be enjoyed year-round, I’m usually only heavy into the pastry game from September to December.

What I love about galettes is that they’re faster and much more informal than traditional pies; perfect if you want to test out new recipes or filling combinations without a lot of fuss.  There’s no fitting, edge trimming or weaving, just roughly fold the dough over your ingredients and throw it in the oven.  Even if your folds are weak and the edges slide under the weight of warm-gooey-delicious filling, it still always comes out haphazardly beautiful.

I used persimmons in this recipe because I happened to have them on hand, but if you’re not a fan, simply substitute them for peaches or plumbs.

Galette Pastry Dough

  • 1 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 stick unsalted butter (cold, cut into small cubes)
  • 1/4 cup cold water

Combine flour, cornmeal, sugar, and salt in a food processor and pulse to mix. Add the butter and process until mixture resembles a coarse meal. With the food processor on, slowly add the water to the mixture. Stop once the dough begins to come together and discard any unused water. Turn dough onto a piece of plastic wrap and form into round, flat disk. Wrap tightly and refrigerate for at least 1 hour.


Butternut Squash and Persimmon Galette with Fresh Mint and Salted Pepitas (adapted from Daisy’s World)

  • 1 cup thinly shaved butternut squash
  • 3 persimmons
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • Pinch of fresh ground sea salt
  • 1 large egg, beaten
  • 1 teaspoon salted pepitas
  • 1 bunch fresh mint

Place a baking stone in the oven and preheat to 375 degrees. On parchment paper, roll dough into a 10-inch circle. Place in the refrigerator to chill while preparing the filling. Peel the butternut squash and slice into very thin sections using a mandoline; place about one cup of the shavings into a large bowl. Roughly chop the persimmons and add to the bowl with the sugar, lemon juice, cornstarch and salt. Toss to thoroughly combine. Leaving behind any juices, spoon the squash and fruit mixture into a mound in the center of the dough leaving a 2-inch border all the way around. Fold the edges of the dough toward the center and press lightly to shape the dough into pleats.  Brush the pastry with beaten egg and sprinkle with sugar. Place on baking stone and bake for approximately 30 minutes or until crust is browned and juices are bubbling. Cool galette on a wire rack for about 10 minutes.

When plating, garnish with a light dusting of icing sugar, salted pepitas and fresh chopped mint. Enjoy warm or at room temperature!

Note: while baking, the fruit mixture will settle and press on the edges, so be sure not to over fill the galette! Make sure that there is at least 2-inches of dough folded up over the mound, even if it means you don’t use all the filling.

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