📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for a perfectly baked crust!
2. Make the crust: In a large bowl, combine 2 1/2 cups of all-purpose flour, 1 tsp of salt, and 1 cup (2 sticks) of cold unsalted butter, cut into small cubes. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add 1/2 cup of ice water, a tablespoon at a time, mixing gently until the dough just comes together. Don't overmix!
3. Turn the dough out onto a lightly floured surface and form it into a disc. Wrap it in plastic wrap and chill for at least 30 minutes. This step prevents shrinkage during baking.
4. While the dough chills, prepare the filling: Peel and cube 1 small kabocha squash. Sauté the squash in 2 tbsp olive oil until tender, about 8-10 minutes. If you are like me, you probably will chop it up unevenly; that's fine!
5. In a separate pan, sauté 8oz of sliced cremini mushrooms with 1 tbsp olive oil until they are browned and slightly tender. Season with salt and pepper to taste.
6. In a bowl, combine the cooked squash and mushrooms. Stir in 2 tbsp of fresh thyme leaves. A little more, never hurts, right?
7. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to your tart pan.
8. Assemble the galette: Spread the squash and mushroom filling evenly over the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as you go. Don't worry about making it perfect; a rustic look is charming!
9. Brush the crust with a beaten egg or milk for a golden-brown finish. Sprinkle with a bit more thyme if desired.
10. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool slightly before slicing and serving. Careful, it'll be hot!
11. Serve warm and enjoy your delicious squash and mushroom galette with thyme! Pair it with a simple green salad for a complete meal. Mmm, delightful!