MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Butternut Squash & Goat Cheese Galette
Categories: Pastry, Squash, Cheese, Herbs
Yield: 6 Servings
Pastry for a 9" pie
4 oz Fresh goat cheese; softened,
- room temperature
1 tb Fresh chives; fine chopped
2 ts Fresh thyme; fine chopped
Salt & pepper
2 c Butternut squash (275 g);
- peeled, very thin sliced,
- heaping
1 c Red onion (80 g); thin sliced
1 tb Olive oil; more for
- drizzling
1 ts Smoked paprika
1 lg Egg; beaten, for egg wash
Set oven @ 375 F/190 C and line a baking sheet with parchment paper.
Make The Herbed Goat Cheese:
In a small bowl, combine the goat cheese, chives, 1 ts thyme
leaves, and a sprinkle of salt and pepper. Stir to blend well.
In another large bowl, combine the butternut squash, onion, olive
oil, paprika, remaining 1 ts thyme, and a sprinkle of salt and
pepper; toss to coat.
On a lightly floured surface, roll the dough into a 12" round just
under 1/4" thick and place it on the baking sheet. Dollop the
goat-cheese mixture over the top and gently spread into a circle,
leaving a 2" border around the edges.
Arrange the butternut squash and onion in an even layer, as thin as
possible on top of the goat cheese. Fold the crust up and over the
squash and press gently to seal. Brush the crust with egg then
sprinkle with salt and pepper. If the crust is very soft,
refrigerate the entire galette for a few minutes until firm.
Bake the galette until the crust is golden and the squash is cooked
through and charring on the edges, 35 to 45 minutes. If the crust
is getting too golden before the squash is cooked, tent the galette
with foil. Let the galette rest on the baking sheet for about 5
minutes before moving. Drizzle the filling with olive oil, if
desired.
Serve the galette warm or room temperature.
Recipe by Yossy Arefi
Recipe FROM:
https://cooking.nytimes.com
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