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Butternut Squash + Goat Cheese Galette

difficulty level: intermediate

  • 2 hours
  • From 115 US dollars

More Information About This Class

What to expect in your cooking class: Our classes are the ultimate guided discovery roadmap to help you discover your inner culinarian. Our guided discovery method allows you to actively participate in discovering knowledge in the kitchen. Your Chef instructor will verbally guide you through every step - starting from prepping ingredients, cooking steps until your dishes are complete and plated. Your Chef instructor will not be cooking alongside you, rather your Chef is 100% focused on you, sharing instructions, tips and tricks personalized just for you. YOUR MENU: Butternut Squash Galette with Caramelized Onions and Goat Cheese Gem Salad INGREDIENTS YOU'LL NEED: 2 ½ cups AP flour Gluten-free substitute: Cup4Cup Multipurpose Gluten-Free Flour or Pamela’s Gluten-Free Flour ½ cup whole wheat flour Gluten-free substitute: Cup4Cup Multipurpose Gluten-Free Flour or Pamela’s Gluten-Free Flour ½ teaspoon kosher salt 1 teaspoon sugar 2 sticks (1 cup) butter, frozen Vegan substitute: vegan butter, we recommend Earth's Balance ½ cup ice water, divided 4 ounces goat cheese Vegan substitute: vegan goat cheese, we recommend Miyoko's vegan goat or cream cheese, thin the cream cheese slightly any alternative mylk ¼ cup heavy cream 2 cloves garlic, grated 1 sweet white onion, thinly sliced 1 tablespoon olive oil, plus more for drizzling ½ pound butternut squash 4 sprigs thyme 2 tablespoons honey 1 teaspoon pink peppercorns, coarsely ground (green or black pepper will work too) salt and black pepper to taste maldon salt for finishing 1 egg, for egg wash (or plant-based egg substitute for a vegan version) 4 hearts gem lettuce, cleaned and separated into leaves ¼ bulb of fennel, shaved thinly 2 red radishes, shaved thinly 1 small shallot, finely minced 1 sprig fresh parsley, leaves only, chopped 1 green onion, chopped 1 tablespoon Dijon mustard 2 pieces canned anchovies (optional) ¼ cup red wine vinegar ¾ cup extra-virgin olive oil 1 teaspoon honey EQUIPMENT YOU'LL NEED: Sharp chef’s knife Cutting board Paper towels Side towels Apron, optional but recommended Medium saute pan Small saucepan Medium mixing bowl Cheese grater Heatproof spatula Baking sheet with parchment Springform pan or glass pie pan, optional Pastry brush Cooling rack

Reschedule + Cancellation Policy

To reschedule a class, email at least 24 hours before your scheduled time. Reschedule requests within this timeframe result in class cancellation and provide credit for a new booking. Note, prices may vary. No refunds for canceled classes; no exceptions. Arriving over 30 minutes late cancels the class if remaining time is insufficient. No refunds or credits issued; no exceptions. By buying a class, you accept risks inherent in cooking, waiving claims against Home Ec, instructors, officers, and employees for injuries, damages, or expenses. Instructor changes may occur based on availability. Home Ec Certified instructors guaranteed. Cancel due to instructor change 24+ hours before for full refund.

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