Butternut Squash and Goat Cheese Galette

cooking.nytimes.com

SusanNelson

subheading: FOR THE CRUST:

1⅓ cups/170 grams all-purpose flour, plus more for dusting

1 teaspoon granulated sugar

½ teaspoon fine salt

6 tablespoons ice water

2 teaspoons apple cider vinegar

8 tablespoons/113 grams cold unsalted butter, cut into tablespoons

subheading: FOR THE FILLING:

4 ounces fresh goat cheese, softened at room temperature

1 tablespoon finely chopped fresh chives

2 teaspoons finely chopped fresh thyme leaves

Salt and pepper, to taste

2 heaping cups/275 grams peeled and very thinly sliced butternut squash (about ½ medium squash)

1 cup/80 grams thinly sliced red onion

1 tablespoon olive oil, plus more for drizzling

1 teaspoon smoked paprika

1 egg, beaten, for egg wash

Directions at cooking.nytimes.com

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