Delicata Squash Apple and Chorizo Galette
6 large servings or 12 small
Servings 6
Ingredients
Galette dough
- 1 ¼ cups all-purpose flour (185 grams)
- ¼ teaspoon salt
- ½ cup cold butter, cut into small chunks (113 grams)
- 2-3 tablespoons ice-cold water
Black pepper ricotta
- 1 cup ricotta
- ½ cup grated parmesan
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- ¼ teaspoon salt
Remaining ingredients
- 5 ounces uncured chorizo
- ½ medium delicata squash
- ½ medium baking apple
- 1 tablespoon oil
- salt and pepper
- egg wash 1 egg yolk beaten with 1 tablespoon water
- 2 tablespoons grated parmesan
- freshly cracked black pepper
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh oregano
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Make the galette dough. Combine the flour with salt and cold butter using a pastry cutter or two forks until the mixture resembles coarse sand. Slowly add the ice-cold water, mixing just until the dough comes together. Shape the dough into a disc and wrap in plastic wrap. Chill the dough in the refrigerator for 30 minutes or until firm.
- Meanwhile, prepare black pepper ricotta. Combine the ricotta with grated parmesan, olive oil, black pepper, and salt. Set aside.
- Heat a medium saute pan over medium heat. Remove the casing from the chorizo and cook in the saute pan, rendering the fat, for about 3-4 minutes. Remove from heat and cool.
- Thinly slice the delicata squash, skin on, ¼ inch thick slices. Remove the seeds. Thinly slice the apple, skin on, ¼ inch thick slices. Toss both the squash and apple with 1 tablespoon olive oil and season with salt and pepper.
- Remove the galette dough from the fridge. Lightly dust a clean work counter with flour and roll out the dough to ¼ inch thick. Transfer the dough to the prepared baking sheet.
- Spread the black pepper ricotta on the dough, leaving a 1-inch border. Top the ricotta with the sliced delicata, sliced apple, and chorizo. Fold over the edges of the dough over the fillings and brush the edges with the egg wash. Bake the galette for 40-45 minutes, or until the edges of the crust are golden brown. Remove from the oven and let cool slightly.
- Sprinkle extra grated parmesan, freshly cracked black pepper, and a drizzle of olive oil. Garnish with fresh oregano. Serve warm.
Notes
You can make the dough the day before and chill it in the refrigerator until ready to use.
Use any type of baking apple, such as Honeycrisp, Braeburn, Pink Lady, or Granny Smith, for a more tart version.
