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Butternut Squash and Goat Cheese Galette
Ingredients
  • subheading: FOR THE CRUST:
  • 1⅓ cups/170 grams all-purpose flour, plus more for dusting
  • 1 teaspoon granulated sugar
  • ½ teaspoon fine salt
  • 6 tablespoons ice water
  • 2 teaspoons apple cider vinegar
  • 8 tablespoons/113 grams cold unsalted butter, cut into tablespoons
  • subheading: FOR THE FILLING:
  • 4 ounces fresh goat cheese, softened at room temperature
  • 1 tablespoon finely chopped fresh chives
  • 2 teaspoons finely chopped fresh thyme leaves
  • Salt and pepper, to taste
  • 2 heaping cups/275 grams peeled and very thinly sliced butternut squash (about ½ medium squash)
  • 1 cup/80 grams thinly sliced red onion
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 teaspoon smoked paprika
  • 1 egg, beaten, for egg wash
Steps
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