Butternut Squash and 3 Kinds of Cheese…On My!
Ever heard of the galette? It’s a flat, open-faced pastry that's similar to a tart or pie, but doesn't require a special pan. Essentially, it’s pie when you don’t want to go the whole nine yards to make a pie.
This free-form pastry has an uneven crust that's folded over a filling. The filling choice determines if this pie will be sweet or savory. Fillings range from fruit, vegetables, meat, eggs, or cheese. There are loads of recipes online for this charming dish.
And charming the galette is (as is just about anything on the rustic side). Unusual, too. And these also travel well, so they’re a good choice to take a potluck dinner, ski lodge gathering, and so on.
Here’s a recipe I found on www.food52.com a while ago that is outstanding. It was created by recipe editor and publisher, Lori Lyn Narlock, for Food 52 and we love it. The foundational ingredient is butternut squash. And for cheese-lovers in the crowd, it includes 3 different kinds.
The folks at Food 52 that tested the recipe said “It coaxes sweetness from the winter squash and roasted garlic, complementing them with the right blend of salty creamy cheese, fragrant thyme and a delicate, buttery crust we're sure to adapt to many other recipes. There's no excess here: a touch of semolina gives the crust a sandy crunch, and the modest layer of ricotta and roasted garlic serves as a subtle, creamy bed for the melting squash.” Foodie talk, for sure. But my mouth is watering as we speak.
I think this specific recipe would be perfect for a holiday brunch, buffet, or a cozy supper. Here’s the recipe. Try it and let me know what you think.
Butternut Squash Galette
PASTRY
3/4 cup all-purpose flour
1/4 cup semolina flour
1/2 teaspoon kosher salt
6 tablespoons chilled, unsalted butter cut into small pieces
2 tablespoons ice water up to 4 tablespoons
FILLING
1 butternut squash
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme chopped
1 clove garlic chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
10 cloves (whole) garlic unpeeled
1/2 cup fresh ricotta cheese
1 cup grated fontina cheese
2 tablespoons grated Parmesan cheese
Directions:
1. To make the dough: Put the flour, semolina, and salt in the bowl of a food processor. Pulse to combine. Add the butter and pulse to form a mixture that looks like small peas. Add the ice water, 1 tablespoon at a time, until the dough sticks together (to test, remove the top and gather the dough in your fingers. If it sticks together without crumbling, it’s ready). Add the ice water while pulsing, until the dough comes together, being careful not to over mix. Transfer to a lightly floured board and shape the dough into a disk. Wrap tightly in plastic and refrigerate for at least 30 minutes and up to 24 hours.
2. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
3. To make the filling: Cut the squash into two pieces to separate the rounder part from the narrower section. Peel the entire squash, cut both parts in half and remove any seeds. Cut all four pieces into 1/4-inch-thick slices. Put in a large bowl and add the olive oil, chopped garlic and thyme. Toss to coat evenly. Spread out on one of the prepared baking sheets. Set the bowl aside. Sprinkle the squash with the salt and pepper. Put the garlic on the baking sheet and bake until the squash and garlic are tender, about 25-30 minutes. Let cool.
4. Remove the dough from the refrigerator and roll out the dough into a large circle about 1/4-inch thick. Transfer to parchment paper–lined baking sheet and refrigerate until ready to use.
5. When the garlic is cool enough to handle, peel and put in the reserved bowl. Mash with the back of a wooden spoon until smooth. Stir in the ricotta.
6. Remove the pastry from the fridge and spread the garlic-cheese mixture over the top, leaving a 1-inch border. Spread the squash over the garlic-cheese mixture and fold the edges toward the center of the galette. Sprinkle the fontina over the center of the galette. Sprinkle the edges of the crust with the parmesan and bake until the crust is crisp and golden brown, about 25-30 minutes. Let cool slightly before slicing and serving.
2. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
3. To make the filling: Cut the squash into two pieces to separate the rounder part from the narrower section. Peel the entire squash, cut both parts in half and remove any seeds. Cut all four pieces into 1/4-inch-thick slices. Put in a large bowl and add the olive oil, chopped garlic and thyme. Toss to coat evenly. Spread out on one of the prepared baking sheets. Set the bowl aside. Sprinkle the squash with the salt and pepper. Put the garlic on the baking sheet and bake until the squash and garlic are tender, about 25-30 minutes. Let cool.
4. Remove the dough from the refrigerator and roll out the dough into a large circle about 1/4-inch thick. Transfer to parchment paper–lined baking sheet and refrigerate until ready to use.
5. When the garlic is cool enough to handle, peel and put in the reserved bowl. Mash with the back of a wooden spoon until smooth. Stir in the ricotta.
6. Remove the pastry from the fridge and spread the garlic-cheese mixture over the top, leaving a 1-inch border. Spread the squash over the garlic-cheese mixture and fold the edges toward the center of the galette. Sprinkle the fontina over the center of the galette. Sprinkle the edges of the crust with the parmesan and bake until the crust is crisp and golden brown, about 25-30 minutes. Let cool slightly before slicing and serving.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
DVO Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.agardenforthehouse.com
- www.digibuddha.com
- www.food52.com
