- 3/4 cup (1 1/2 sticks) cold unsalted butter, cubed
- 1 cup all-purpose flour, plus more for dusting
- 1/2 cup whole-wheat flour
- 1/4 tsp kosher salt
- 1/3 cup ice-cold water
- 2 Zupan’s Cranberry Red Wine Sausages, casings removed
- 1 delicata squash (about 12oz) halved, seeded, and thinly sliced
- 3/4 tsp kosher salt, divided
- 16oz whole-milk ricotta cheese
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- 2 tsp fresh thyme leaves
- 1 tbsp honey
- 1 egg, beaten
- Flaky sea salt
- Balsamic glaze, such as La Vecchia Balsamic Fruit Topping or Blaze Balsamic Glaze
To make the crust: In a food processor, pulse the chilled butter with the flours and salt until the largest chunks of butter are the size of peas. Add the water and process just until the dough comes together.
Transfer the dough to a lightly floured countertop and gather and pat it into a smooth ball. Using a floured rolling pin, roll the dough out to a 15-inch circle, rotating it occasionally to prevent sticking, and dusting with additional flour as needed. Roll the dough up loosely onto the rolling pin and unroll it onto a large, rimmed baking sheet lined with a sheet of parchment paper. Loosely fold in any overhanging edges, cover with plastic wrap, and place the baking sheet in the refrigerator until the dough is cold and firm, about 20 minutes.
Preheat the oven to 400°F.
In a skillet over medium-high heat, sauté the sausage until just cooked through, about 5 minutes. Stir in the squash and 1/2 tsp of the salt and remove the pan from the heat.
In a medium bowl, stir together both cheeses with the thyme, honey and 1/4 tsp of salt.
Spread the ricotta mixture in the center of the chilled dough, leaving a 2-inch border. Scatter the sausage and squash mixture in an even layer over the ricotta. Fold the edges of dough over the filling, overlapping every 4 or so inches to create an evenly pleated crust. Brush the crust lightly with some of the beaten egg and sprinkle generously with flaky salt.
Bake the galette until nicely browned and crisp, 35 to 45 minutes. Allow to cool for at least 5 to 10 minutes before cutting into wedges. Serve the galette warm or at room-temperature, with a drizzle of balsamic glaze over each slice.