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Galette crust

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Galette crust

BrickLane | Feb 9, 2013 01:54 PM

Hi there. I have a potentially ridiculous question. Okay, I'm making a butternut squash galette (from The Smitten Kitchen) and, after cooking the filling, I realized just how much butter goes into the crust: Two sticks. For my family, this is a LOT of butter, and I was wondering: Could I, somehow, swap in olive oil? Or would the texture be completely wrong? One of my favorite recipes -- made hundreds of times over the years -- is The Joy of Cooking's Chard Tart, which is galette-like, but uses an olive oil crust (though it's pat-in-the pan)...

What do you all think?

Many thanks!

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