Winter Rosemary Galette with Squash, Goat Cheese and Prosciutto

Recipe and photos by Tyler Westerfield

Winter Rosemary Galette with Squash, Goat Cheese and Prosciutto

Winter Rosemary Galette with Squash, Goat Cheese and Prosciutto

Winter. The perfect time to enjoy the flavors of this rustic savory galette, with prosciutto that crisps under the oven’s heat, its natural salty flavor a counterpoint to the taste of fresh celery, all balancing the richness of the seasonal filling. Serve warm with a salad of lightly dressed kale and hearty lettuces. A glass of Grüner Veltliner or dry Riesling? Perfection.

Winter Rosemary Galette with Squash, Goat Cheese and Prosciutto

Serves 4, or slice in smaller wedges as an appetizer.


Rosemary Pastry Crust

This recipe, adapted from Farm Journal Cookbook, makes 2 crusts, giving you 1 to freeze for later.

2¼ cups all-purpose flour, plus more for dusting

1 teaspoon kosher salt

2 teaspoons finely chopped rosemary

¾ cup cold unsalted butter, cubed

½ cup whole milk

1 egg yolk


Sift together the flour, salt and rosemary in a medium bowl. Cut the butter into the flour mixture until the butter is the size of peas. Combine the milk and the egg yolk, then slowly add to flour until a soft dough forms; the dough should hold together when a piece is squeezed in your hand. Drop dough onto a floured surface, shape into a disk, divide the disk in half and shape the 2 halves into disks. Wrap each disk in plastic wrap, then chill in the refrigerator for 1 hour.


Galette Filling

1 small butternut squash (neck only), peeled and cut into ⅛-inch slices

1 tablespoon extra-virgin olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons honey

1 tablespoon maple syrup

4 ounces goat cheese, softened

1 egg

½ teaspoon milk

2 ounces prosciutto

Sea salt

6–8 fresh celery leaves


Preheat oven to 400°.

Make the filling while the dough chills. Combine the squash, olive oil, salt and pepper. Combine the honey and maple syrup in a separate container.

Line a large baking sheet with parchment paper.

Unwrap 1 pastry and roll out on a floured surface to a roughly 11-inch diameter; place pastry on the prepared baking sheet. Spread goat cheese on pastry, leaving a 1½-inch border. Drizzle half the honey/syrup over the goat cheese. Arrange the squash slices over the goat cheese in a circular pattern. Fold over the sides of the pastry, wrapping pieces of the pastry over itself to seal. Chill in refrigerator for 15 minutes.

Combine the egg and milk; brush on pastry and bake 30 minutes. After 30 minutes, add the prosciutto over the squash; bake for an additional 10–12 minutes, or until crust is golden brown and prosciutto is slightly crisp.

Cool the galette for 5 minutes. Sprinkle with sea salt and place celery leaves on galette. Finish by drizzling the galette with the remaining honey syrup mixture. Cut into wedges and enjoy warm.

Tuscan Country Soup 

Recipe from Jim Courtovich


  • 4 tablespoons olive oil 
  • 1 pound pancetta, finely chopped  
  • ¼ cup Italian parsley, chopped 
  • 4 carrots, peeled and chopped 
  • 4 celery stalks, chopped 
  • 6 large yellow onions, sliced into large moon-shaped slices 
  • 2 tablespoons fresh thyme, chopped 
  • 1 cup red wine 
  • 12 cups chicken stock 
  • 1 (12-ounce) package fresh spinach, washed 
  • 1 (8-ounce) bag frozen peas 
  • Parmesan cheese, to grate over top 

Add the olive oil to cover the bottom of a large stockpot and bring it to medium heat. Add the pancetta and cook it until it sweats. Add the parsley, carrots and celery. Cook for 6 minutes. Add the onions and thyme, and cook on medium-low heat, covered, for an hour. Stir occasionally until the onions are cooked down, but not browned. 

Stir in the red wine and cook it down until it has evaporated, about 5 minutes. Add the chicken stock and continue to simmer on medium-low heat for 30 minutes.  

Add the spinach and peas. Let the soup simmer another 5–7 minutes. Adjust the seasoning with salt and pepper to taste. 

To serve, ladle the soup into bowls, grate Parmesan cheese over the top with a drizzle of olive oil.  

Serve with crusty, hearty bread. 

Back to the full story, Break Bread, Make Policy here

The Alexis- Don Ciccio & Figli

By Jeremy Bowers

Looking for a distinctive and bitter ingredient for your short winter cocktails? The Tuscan green walnut liqueur nocino (no-CHEE-no) might be for you. Nocino is traditionally spiced with cinnamon and clove, two flavors that pair well with the holiday season. The walnuts are picked in the summer and macerated until January, when they are bottled and left to rest until March.  

Francesco Amodeo of DC distiller Don Ciccio & Figli’s says his nocino recipe was first recorded by his grandfather in 1931. His grandmother perfected it years later and it’s her recipe they use today. 

Amodeo sources unripe walnuts from a farm in California. In late June, he splits and macerates the soft green walnuts in a neutral grain spirit. Cinnamon, cloves and other spices are added in September. The spirit rests “until it is ready,” according to Amodeo, and they bottle it by January. He prefers to use as little sugar as possible, because he likes to “let the walnuts speak for themselves.” Don Ciccio & Figli serve The Alexis at their tasting room / bar at 6301 Kansas Ave., NW, Washington, DC 20011. Only 520 cases were produced this year. Available in March 2017 at their tasting room (Saturdays, 1–6pm) or online.  

The Alexis

  • 1 ounce bourbon 
  • 1 ounce Don Ciccio & Figli Nocino 
  • 1 ounce Don Ciccio & Figli Amaro delle Sirene 
  • 2 dashes orange bitters 
  • 1 orange peel, twisted

Stir the liquors together with ice. Pour into a coupe; splash the bitters; add the orange twist.