Ann Keener's Butternut Squash Galettes

Ann Keener was selling some of these delicious Butternut Squash Galettes at the Main Street Farmer's Market last winter.  I bought more than I probably should have, but they were worth it.  When this year's butternut squash harvest was ready I couldn't get the ginger-coconut sweetness wrapped in flaky buttery pastry taste out of my mind. So now we have a blog full of tasty butternut squash recipes that happened while I was trying to pluck up the courage to ask Ann for hers. Fortunately, she is kind enough to share her galette recipe with us all.  Thank you Ann...you are the best.

Ingredients:

Pastry Dough:

1 1/2 Cups all-purpose flour (or 1 cups + 1/2 cup whole wheat)

1/2 Cup plus 2 T cold unsalted butter, or 1 1/4 sticks

1/2 t salt

1/2 Cup ice water

Blend butter into flour and salt with finger-tips or pastry blender.  Toss ice water in gently with a fork or hand til all the dough is just moistened.  Chill in fridge at least 2 hrs before using.

Filling:

1 1/2 Cups butternut puree

1 Cup unsweetened flaked coconut

1/2 Cup sugar (I like the mild taste of the raw can sugar they sell at Whole Foods in the bulk bin, but obviously substitutions can be used)

1/2 Heaping tablespoon of coarsely grated fresh ginger root, or to taste (hint: it's the ginger that makes it awesome)

Pinch of salt

Mix filling just before using, the sugar will begin to liquefy it otherwise.

Method:

Divide dough as desired and roll into circles (it's ok of they're not perfect) about 1/8 inch thick- not too thin- or about 6-7 inches for small.  This recipe will make about six 5-inch galettes. Use about 1/3 cup filling for small galettes, and smooth it out on dough, leaving a 1-2 inch border.   Fold dough over filling, overlapping alternately as needed.  Sprinkle a little coconut in the middle of each, for a pretty contrast.  I usually form these on the baking sheet so that I don't have to move them around too much- give about 2 inches between each one.

Preheat oven to 400 degrees and stick galletes in freezer for about 10 minutes before baking (this helps make the crust extra crispy).  Bake about 15-20 minutes