Butternut Squash and Apple Galette

To make the galette dough, whisk the flour and sea salt in a large bowl. Add the butter and use a pastry blender or your hands to work it into the flour until the mixture resembles coarse oat-like crumbs.

In a small bowl, stir together the yogurt, lemon juice and water and add this to the butter and flour. With your hands or a wooden spoon, mix everything together until large lumps form. Pat the lumps into a ball, wrap with plastic and refrigerate for 1 hour.

Preheat oven to 400 F.

Remove the seeds from the squash half. Peel the squash and cut into 1/4-inch vertical wedges. Place on a rimmed baking sheet and coat with olive oil, sea salt, and fresh pepper. Bake for 15-20 minutes until just softened and a little al dente in the thicker regions. Set aside and cool.

On a floured work surface, roll the chilled dough until it looks to be about 10 inches around. Transfer to a baking sheet lined with parchment paper.

Begin layering cooled squash, then apples, and then cheese over the center of the dough circle (leave a couple inches around the exterior of the circle uncovered). Sprinkle some salt and crack some pepper over the cheese. Add a little fresh thyme to your liking. Fold the border over the filling and crimp the edges to make everything fit.

Brush the outside edges of the dough with the beaten egg and bake for 30-40 minutes in the 400 F oven. Cut into wedges and serve warm.

Note: Galette recipe adapted from Happy Yolks recipe for Butternut Squash and Brie Galette; pastry recipe adapted from Smitten Kitchen.