Sourdough Galette with Delicata Squash

List of Ingredients

1. Green Chile Yogurt
   • 2 garlic cloves, peeled
   • 150 g Greek Yogurt
   • 2 tablespoons minced jalapeño or serrano chile, or to taste


2. Walnut Pâte Brisée
   • 45 g walnuts
   • 30 g rye flour
   • 80 g unbleached all-purpose flour
   • 10 g granulated sugar
   • 1/2 teaspoon fine grain sea salt
   • 75 g unsalted butter, chilled
   • 50 g 100% hydration sourdough starter*
   • 20 g gin, vodka, or ice water


3. Topping
   • 2 medium delicata squash
   • 2 medium shallots, peeled and thinly sliced
   • extra virgin olive oil
   • 4 ounces / 115g mozzarella
   • salt, to taste
   • 1 bunch scallions, thinly sliced with greens
   • 1 egg yolk

Instructions

Green Chile Yogurt
1. Mix minced garlic (mashed to paste), yogurt, and green chiles. Chill up to 2 days.
Walnut Crust
2. Crush walnuts, flours, sugar and salt. Add cold butter, mix to crumbs. Add starter + gin/vodka/water. Mix to form dough. Shape disk, wrap, chill 30 min to 2 days.
Toppings
3. Roast a quarter of delicata squash crescents and sliced shallots at 400°F for 20–25 min. Cool.
Assemble
4. Roll dough thick. Spread yogurt, layer squash, shallots, mozzarella, and most scallions. Fold edges. Brush with egg yolk + 2 Tbsp water.
Bake
5. 30–35 min at 400°F, until golden. Top with toasted seeds and remaining scallions.