Monday, December 10, 2012

Butternut Squash, Onion & Apple Galette

I've been meaning to make a free-form pie like this for a while, and I'm definitely looking forward to making lots of different kinds now that I've made this one. I'm still using up that gigantic squash I roasted (see the mac and cheese and enchiladas), and I love using apples in everything (see half of the things I've posted on the blog plus Colleen's quiche). And rosemary!!!! Michelle and other sage-addicts can sub in sage.

Butternut Squash, Onion and Apple Galette
Adapted combo of Food Network's Butternut Squash, Apple Onion Galette with Stilton and the Butternut Squash and Caramelized Onion Galette on Seven Spoons

1 1/4 cups all-purpose flour
Pinch salt
8 tablespoons cold unsalted butter, diced (1 stick)
1 large egg, lightly beaten
(from Food Network) "For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour."

1 large baking apple, such as Rome Beauty or Cortland
1 small or 1/2 medium butternut squash (about 3/4 pound), roasted and cut into chunkes
1 small onion, rough chopped
1⁄3 cup cubed cheddar (optional)
3 tablespoons butter, melted
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme (I didn't use)
Kosher salt and freshly ground black pepper
2 tablespoons mustard

1-2 egg yolks to brush over crust

Mix up everything but the mustard & egg yolk in a bowl. Then put as much as you can in the middle of the pie crust.

Fold up the edges of the crust, folding pieces over each other and pinching to seal. Bruss with egg yolk if you want - it'll look pretty. Here's what mine looked like at this point, kind of odd-looking:

Bake at 400 for about 35 minutes. 

On the Food Network recipe it uses raw butternut squash and says to cook for 55 minutes, but I would think that would burn the crust, I don't know.

This fancy galette inspired some sister/puppy lovin'.

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