Butternut Squash and Goat Cheese Galette

Source

Yield:1 (9-inch) galette (4 to 6 servings)

Ingredients

Crust

• 1 1/3 cups (170 grams) all-purpose flour, plus more for dusting
• 1 tsp granulated sugar
• 1/2 Tbsp fine salt
• 6 Tbsp ice water
• 2 tsp apple cider vinegar
• 8 Tbsp (113 grams) cold unsalted butter, cut into Tbsps

Filling

• 4 oz fresh goat cheese, softened at room temperature
• 1 Tbsp finely chopped fresh chives
• 2 tsp finely chopped fresh thyme leaves
• Salt and pepper, to taste
• 2 heaping cups (275 grams) peeled and very thinly sliced butternut squash (about 1/2 medium squash)
• 1 cup (80 grams) thinly sliced red onion
• 1 Tbsp olive oil, plus more for drizzling
• 1 tsp smoked paprika
• 1 egg, beaten, for egg wash

Directions

1. Prepare the crust (or see Tip for a store-bought option): Stir the flour, sugar and salt together in a large bowl. In a measuring cup, add the apple cider vinegar to the ice water.

2. Add the butter to the flour mixture and toss until each piece is coated. Then use your fingertips to press each cube of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. You are aiming for thin shards of butter that range from about the size of a dime to about the size of a quarter. If at any time the butter seems very warm or soft, refrigerate the entire bowl for a few minutes.

3. Sprinkle about 4 tablespoons of the vinegar water over the flour mixture. Use a fork or your hands to gently stir the water into the flour mixture to make a shaggy dough. If the dough seems dry, add more cold vinegar water a couple of teaspoons at a time. You have added enough liquid when you can pick up a handful of the dough and easily squeeze it together without it falling apart.

4. Press the dough together, form it into a disk and wrap the disk tightly in plastic wrap. Chill the dough for at least 2 hours before using, but preferably overnight.

5. Make the galette: Heat oven to 375 degrees and line a baking sheet with parchment paper.

6. Make the herbed goat cheese: In a small bowl, combine the goat cheese, chives, 1 teaspoon thyme leaves and a sprinkle of salt and pepper. Stir to blend well.

7. In another large bowl, combine the butternut squash, onion, olive oil, paprika, remaining 1 teaspoon thyme and a sprinkle of salt and pepper; toss to coat.

8. On a lightly floured surface, roll the dough into a 12-inch round just under ¼-inch 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-inch border around the edges.

9. 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.

10. 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.

11. Serve the galette warm or room temperature.

Tips

• If you’d like to bypass making your own dough, you can use about 12 ounces of store-bought pie crust and skip ahead to start with Step 5.

$Source: /repo/per-bruce.cvs/com/doc/recipe/dessert-squash-goat-cheese.html,v $

$Revision: 1.1 $ GMT