Butternut Squash–Shallot Café Galette with Dijon Crème Fraîche + Bitter Greens Salad Finish by Camille Roux

Name: Butternut Squash–Shallot Café Galette with Dijon Crème Fraîche + Bitter Greens Salad Finish by Camille Roux
Total time: 80 min
Ingredients: 200 g All-purpose flour; 5 g Fine sea salt; 140 g Unsalted butter (cold); 10 g Apple cider vinegar; 70 g Ice water; 25 g Dijon mustard; 120 g Crème fraîche; 1 Black pepper; 500 g Butternut squash (or kabocha); 3 Shallots; 30 g Olive oil; 10 g Maple syrup or honey; 6 g Thyme (fresh); 1 pinch Nutmeg; 120 g Gruyère or Comté (or aged cheddar); 1 Egg; 5 g Water or milk; 1 Flaky salt; 90 g Arugula or chicory mix (frisée/escargot/radicchio); 15 g Lemon juice; 10 g Sherry vinegar or red wine vinegar; 35 g Toasted walnuts or hazelnuts; 10 g Chives

inspochef.com

This is my French-café lunch at home: a fast, flaky free-form galette with jammy roasted squash, sweet shallots, and a salty alpine cheese, then a bright little

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