Food & Wine USA - (02)February 2021

“The buttery,

slightly sweet

aroma fi lls my

home for the

entire day.”

MIELEUSA.COM

1. Make the dough: In a large bowl, whisk the fl our with ¾ teaspoon
   each of salt and pepper. Working over the bowl, grate the frozen
   butter on the large holes of a box grater. Gently toss the grated
   butter in the fl our. Stir in ⅓ cup of ice water until the dough is evenly
   moistened. Scrape out onto a work surface, gather up any crumbs
   and knead gently just until the dough comes together. Pat into a
   disk, wrap in plastic and refrigerate until chilled, about 1 hour.


2. Make the fi lling: Preheat the M Touch Oven to 425° on
   Moisture Plus and manually select 2 bursts of steam. On the Miele
   Universal Tray, toss the butternut squash, kabocha squash and
   onion with the olive oil and curry powder. Season generously with
   salt and pepper. Start the fi rst manual burst of steam immediately
   after adding squash. Roast for 15 to 20 minutes, until the squash is
   tender but not falling apart. Let cool.
   3.While using the Moisture Plus mode, increase temperature to
   450°. Meanwhile, on a lightly fl oured work surface, roll out the
   dough to a 14-inch round. Carefully transfer to a Miele Round Baking
   Tray. Spread the sour cream over the dough, leaving a 1½-inch
   border. Sprinkle ¼ cup of the cheese on top. Arrange the squash
   and onion over the sour cream. Fold the pastry edge up and over
   the vegetables to create a 1½-inch border; sprinkle the remaining ¼
   cup of cheese on top.


3. Start the second manual burst of steam 3 minutes before adding
   the galette to the oven. Bake for 30 to 35 minutes, until the crust is
   browned; let cool slightly. Sprinkle with shredded cheese, cut into
   wedges and serve.

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CURRIED SQUASH

GALETTE

DOUGH:

cups all-purpose fl our 

Kosher salt and pepper 

stick unsalted butter, frozen 

Ice water 

1 ¼

1

FILLING:

pound butternut squash—

peeled, seeded and cut

into ¼-inch-thick slices

pound kabocha squash—

peeled, seeded and cut

into ¼-inch-thick slices

red onion, cut through the

core into ½-inch wedges 

cup extra-virgin olive oil

teaspoons Madras

curry powder

Kosher salt and pepper 

cup sour cream

cup shredded Manchego,

plus more for serving

1 1 1 ¼ 2 ½ ½

Food & Wine’s Culinary Director-at-Large Justin Chapple

created this curried squash galette to serve as the ultimate,

cozy vegetarian meal. Thanks to the frozen grated butter

in the crust and the bursts of steam from the M Touch Oven

by Miele, the galette is as crispy and fl aky as can be. “I love

to make this rustic galette in the morning since it can sit at

room temperature for hours and the buttery, slightly sweet

aroma fi lls my home for the entire day,” says Justin. “And, it

makes dinner super easy.”

GALETTE IS

HOME IS WHERE THE