Squash and Leek Galette with Brie and Honey | TasteToronto

Ingredients

• 1 1/4 cups (200 grams) all-purpose flour, plus more for working
• 1/2 cup (115 grams) cold unsalted butter, cut into cubes
• 1/4 cup (60 grams) cold sour cream
• 1/4 cup (60 mL ) ice water
• 1/2 teaspoon kosher salt
• 1/2 medium Acorn squash, seeded, halved and cut into 1/4-inch slices
• 1 large stalk leek, light green and white part only split in half from top to bottom
• 100 grams double creme brie, sliced into 1/2 cm thick slices and then approximately 1” x 1 “ squares
• 1 whole egg
• 1 1/2 tablespoons olive oil
• 1 tablespoon whole milk
• 1/2 tablespoon honey, plus more for drizzling
• 1/2 tablespoon unsalted butter
• 1/2 tablespoon apple cider vinegar
• 1/2 teaspoon thyme leaves, roughly chopped
• 1/4 teaspoon dried red chili flakes
• Fresh cracked black pepper, to taste