Happy Thursday! Looking forward to the weekend? I know I am. While you whittle away the next two days, dream about this incredible galette. Why? This is a weekend recipe.
It takes some planning: You need to make pastry, which means
you need to get your ingredients cold before you form it, and you need to keep
your dough cold until you roll it. Not so hard, really.
It takes some effort: Rolling cold pie pastry is no easy
task. Get ready to use a little strength and a lot of patience (especially if
you’re a novice pastry maker).
It takes some time: You need to dice the vegetable filling
into (reasonably) similar sized pieces. This dish is rustic—so don’t go crazy—but
if the filling is uniform, it will cook evenly.
Planning. Effort. Time. Not exactly how most people sell
their recipes.
But as I said, this should be a reserved-for-the-weekend-only
recipe. I always look forward to stretching out the long hours of a lazy
Saturday with a tricky recipe.
Combine butternut squash...
with onion...
and sage...
and cheese (add olive oil, sea salt and ground pepper for good measure).
Form the trim of the galette (don't worry about making it look too pretty - just roll and fold away as is natural to you).
Bake! Enjoy!
Flaky,
buttery pastry (how can you go wrong?). Creamy, vibrant butternut squash (with a
bite to keep things interesting). Bitter sage, spicy onion. Melting aged
cheddar. Yes. Yum. Comfort, in essence.
This weekend, pour yourself a glass of wine and get to work.
The fruits (or rather, galette) of your labour will taste that much better
because of it.
Butternut Squash Galette with Sage, Onion and Aged Cheddar
While I adapted the filling recipe from A Year of Pies by Ashley English, the pastry recipe I used comes from Martha Stewart
1 recipe Pate Brisee - either halve Martha's recipe (as it is for a double crust pie) or freeze half for another time
1 1/2 pounds butternut squash, peeled, seeded and diced
1 medium onion, diced
1 cup of aged white cheddar, grated
1/4 cup extra virgin olive oil
2 Tbs. fresh sage
1 tsp. sea salt
Freshly ground black pepper to taste
1 large egg yolk + 1 Tbs. cold water for egg wash
Preheat oven to 375.
Roll out pastry into a 12-inch circle. Place on a large, rimless baking sheet and refrigerate until ready to use.
Combine all filling ingredients in a large bowl. Toss to coat all ingredients in olive oil.
Mound filling on chilled pastry circle, leaving a 2 inch border all around. Fold the pastry edge over the filling and press the folds together every few inches.
Whisk together egg yolk and water and brush on the pastry crust.
Bake for 45 - 50 minutes until crust is golden and butternut squash is cooked (it may retain a bit of a bite but that's okay). Cool the galette for 30 minutes and then serve.
Butternut Squash Galette with Sage, Onion and Aged Cheddar
While I adapted the filling recipe from A Year of Pies by Ashley English, the pastry recipe I used comes from Martha Stewart
1 recipe Pate Brisee - either halve Martha's recipe (as it is for a double crust pie) or freeze half for another time
1 1/2 pounds butternut squash, peeled, seeded and diced
1 medium onion, diced
1 cup of aged white cheddar, grated
1/4 cup extra virgin olive oil
2 Tbs. fresh sage
1 tsp. sea salt
Freshly ground black pepper to taste
1 large egg yolk + 1 Tbs. cold water for egg wash
Preheat oven to 375.
Roll out pastry into a 12-inch circle. Place on a large, rimless baking sheet and refrigerate until ready to use.
Combine all filling ingredients in a large bowl. Toss to coat all ingredients in olive oil.
Mound filling on chilled pastry circle, leaving a 2 inch border all around. Fold the pastry edge over the filling and press the folds together every few inches.
Whisk together egg yolk and water and brush on the pastry crust.
Bake for 45 - 50 minutes until crust is golden and butternut squash is cooked (it may retain a bit of a bite but that's okay). Cool the galette for 30 minutes and then serve.
No comments:
Post a Comment