Butternut Squash Galette with Gruyère
By Andrew Janjigian
Appears in Cook's Illustrated January/February 2012
WHY THIS RECIPE WORKS
To elevate our tart to entrée status, we wanted a crust that was delicate, sturdy, and flavorful, with a filling to match. To increase the flavor of the crust and keep it tender, we swapped out part of the white flour for nutty whole wheat,...