Subj : Butternut Squash faves 08
To   : All
From : Dave Drum
Date : Sat Nov 23 2024 19:45:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butternut Squash & Goat Cheese Galette
 Categories: Pastry, Squash, Cheese, Herbs
      Yield: 5 servings
 
           Pastry for a 9" pie
      4 oz Fresh goat cheese; softened,
           - room temp
      1 tb Fine chopped fresh chives
      2 ts Fine chopped fresh thyme
           - leaves
           Salt & pepper
      2 c  (heaping) (275 g) peeled,
           - very thin sliced butternut
           - squash
      1 c  (80 g) thin sliced red
           - onion
      1 tb Olive oil; more for
           - drizzling
      1 ts Smoked paprika
      1 lg Egg; beaten, for egg wash
 
  Set oven @ 375ºF/190ºC and line a baking sheet with
  parchment paper.
  
  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.
  
  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.
  
  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-inch 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.
  
  By: Yossy Arefi
  
  Yield: 1 (9") galette (4 - 6 servings)
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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.... When life gives you plagues, make fried locusts
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