butternut, apple & brie galette

winner winner galette for dinner

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Well, it was only about an inch, but this week we finally got some REAL snow at the farm. Did it all melt away by 3pm the same day? Why yes, yes it did. But we loved it while it lasted, and snow angels + (very small) snowmen were made and lots of hot chocolate was consumed.

This has been the coldest winter we’ve experienced since moving to North Carolina six years ago, and everyone I talk to agrees (because let’s be honest, we all love discussing the weather). As a farmer, the cold has its pros and cons. One benefit is that the consistently freezing temps can help curb pest and fungal populations that like to pop up once the growing season begins. But obviously, if you’re growing and harvesting veggies through the winter (which we don’t, but many of our local farm friends certainly do), this abnormally cold weather can seriously damage (or straight-up kill) more sensitive crops, cause irrigation systems to freeze, prevent new seedlings from germinating, etc.

So while we haven’t been outside working in the dirt much this month, I’ve been staying busy “computer farming” – aka getting all our seeds ordered and making a detailed planting plan for 2025. I’m still putting the finishing touches on our planting plan for this year, but as soon as it’s ready I’m happy to share it here.

(PS – if you’re like.. what even is a planting plan? I’ve got a whole planting plan guide for you HERE, and it’s super helpful for anyone who wants to have a successful growing season this year, whether you’ve got a super small raised bed garden or a full-on farm.)

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ICYMI, earlier this week I shared my first video tutorial of the year!

Here’s the link to check out the video, which digs into a foundational culinary skill – how to quickly + safely dice an onion.

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Last but not least…

Congrats to Kerry Bullock Ozkan, you’re the winner of the reader survey giveaway! I’ll be in touch with you directly via email to coordinate the delivery of your new tote bag + salve. Big thanks to everyone who filled out the survey, it was super enlightening and energizing to hear from so many of you. :)

Alright, time to get cooking and dig into this week’s new recipe – butternut, apple & brie galette – available for paid subscribers.

I’ve yet to meet a galette (aka rustic pie) that I don’t love, but this one is at the tippy top of my all-time favorite galette recipes. The combination of tender, caramelized butternut squash, tart apple, and salty + creamy brie cheese all wrapped up in a flakey, golden pie crust? I mean… just try to name a better combo. (Side note: you could totally swap out the butternut squash for sweet potatoes if they are more easily accessible… you do you).

If you’re newer to making galettes, I promise they’re very un-fussy and the more “rustic” the better. See below for a few photos showing 1) how the galette should look after arranging the filling onto the pie dough, 2) after folding the dough over the filling, and 3) what the flakey, golden pie crust looks like after coming out of the oven.

And yes, making homemade pie dough is wonderful, but I know not everyone (myself included) has time for that! Honestly, in my current season of life where both time and energy are very finite resources, a store-bought, premade pie crust is a thing of beauty. When testing this recipe several times, I used Pillsbury premade pie crust and it was super easy to work with and baked up wonderfully.

Keep reading for the full recipe (and a handy 1-page PDF for easy printing).

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Butternut, Apple & Brie Galette

Makes 1 galette, 6 servings/slices