February is a rough month. Winters are hard in Boston in general. There’s snow and rain, freezing rain, bitter winds. And it’s LONG. Which makes February all the tougher. By the time we get to February, it’s been cold and gray and miserable for about 3 months. Personally, I’m of the belief that each season should be 3 months long, because 12 months in a year divided by 4 seasons = 3 months each.
Clearly I live in the wrong place for my math to be true.
Sure, we get a few freakily nice days, but when it can snow in October and April, it’s really hard to remember those. We’re not slowly easing out of winter into spring by the time February rolls around. Remember in 2015 when Boston broke the record for the most snowfall in one season? Winter was going ok until February dropped nearly 65″ of snow on us. And this is why we Bostonians hibernate through the month.
You know what makes everything better though? Pie.
Especially dinner pies. I may or may not be slightly obsessed and own three separate cookbooks on savory pies. Because it’s basically my favorite thing and I like to dream that one day my bakes will be worthy of the Great British Bake-Off. Life goals.
Speaking of which, the trick to no soggy bottom here? Treat your baking sheet like a pizza stone and pre-heat it with the oven. We have a wonderful cast iron griddle that works marvelous, but any old baking pan would do. Be sure to keep your galette cool in the fridge while it heats up, lightly dust with cornmeal once hot, and slide on your galette lickety-split before throwing it back in the oven. Perfect, perfect pie crust.
In freaky weather news – today was 70 degrees and sunny. Now really, what’s up with that, Boston?
- pie crust - I used https://food52.com/recipes/24906-all-butter-crust-recipe
- ½ cup butternut squash, sliced in rounds
- 2 tbs olive oil, divided
- 1 tsp rosemary
- 1 tsp salt
- ½ tsp pepper
- 2 tbs olive oil, divided
- 1 clove garlic, minced
- 1 bunch rainbow chard, stemmed and chopped
- ⅓ cup parmesan cheese, grated
- ⅛ cup red onions, sliced
- 1.5 oz goat cheese, crumbled
- cornmeal, for dusting
- Preheat oven to 400 degrees.
- Drizzle butternut squash with 1 tbs olive oil and season with rosemary, salt, and pepper. Lay out on a baking sheet and roast for 15-20 minutes, until fork-tender. Remove from the pan and set aside to cool. Turn off your oven for now to conserve energy.
- While the squash is roasting, heat the remaining tablespoon of olive oil in a pan over medium heat. Add garlic and cook for 30-60 seconds, until golden and fragrant. Add rainbow chard and cook until wilted, about 5 minutes. Remove from the pan to cool. Once cooled, squeeze out as much moisture as possible.
- Place baking stone or sheet in oven and set to preheat to 400 degrees.
- While the sheet is preheating, roll out your pie crust to start building your galette. Make this roundish, but don’t worry about it being a perfect circle - galettes are meant to be rustic! Leaving a 1” border around the edge, spread out your parmesan cheese as your base. Then layer on the chard, followed by the goat cheese. Red onions are sprinkled on last before you folding your edges. Place the completely assembled tart in the refrigerator to chill until your baking stone/sheet has preheated.
- Once the oven has preheated, remove your cooking surface from the oven and dust lightly with cornmeal. Quickly transfer the galette from your cutting board to the hot baking stone and return to the oven.
- Bake for 35-40 minutes until golden brown. Best served immediately, but will keep in the fridge for 2-3 days.