Tuesday, October 26, 2010

Squash and Parmesan Galette

This galette was delicious. Perfect flavors for fall! It is basically a free-form tart with a light yeasted crust. Despite the word "tart",  this is a pretty healthful dish since the crust is a yeasted dough with olive oil instead of a butter pastry. I served this with some warm spinach and argula, tossed with a little sliced garlic cooked in olive oil and warmed together, then topped with a squeze of lemon juice. It was a good combination, since the galette is a little sweet and needed something bitter and peppery to go with it. I made this recipe with delicata squash, which looked worryingly like the decorative gourds in my dining room, but it tasted delish. You can use any winter squash for this recipe- butternut, acorn, pumpkin, etc.


Squash and Parmesan Galette

Recipe adapted from Vegetarian Cooking for Everyone by Deborah Madison
1 recipe Yeasted Tart Dough with Olive Oil, recipe below
2 1/2 pounds winter squash
1 head of garlic, cloved separated but not peeled
1 tablespoon olive oil, plus a little more for brushing
1 small onion, finely diced
12 leaves of sage, chopped
1/2 cup grated parmaggiano-reggiano cheese
Salt and pepper
1 egg, lightly beaten

1. Make dough and leave to rise.
2. Heat oven to 375. Cut squash in half lengthwise and scrape out seeds. Brush cut surface lightly with olive oil. Place some of the garlic cloves in the cavity of each squash, and place cut side DOWN on baking sheet (so the garlic is hidden inside). Bake until flesh is very tender, about 40 minutes.
3. Scoop out squash into medium size bowl. Squeeze out the garlic cloves. Mash together until fairly smooth, leaving some texture (don't worry if the garlic is in bigger pieces).
4. Heat the olive oil in a skillet over medium. Add onion and sage and cook until onion is translucent, about 10-12 minutes. Stir into the squash along with the cheese. Season with salt and pepper.
5. Roll out the dough into a 14 inch circle. At this point, transfer the dough to the pizza stone or baking sheet. (I didn't do this and it was a production getting the galette onto the pan). Spoon the filling into the center, leaving a border of at least 2-3 inches. Fold over extra dough, creating a free form tart. Brush the top with beaten egg. Bake until crust is golden, about 25 minutes.

Yeasted Tart Dough with Olive Oil
2 teaspoons active dry yeast (not the whole packet)
2 teaspoons sugar
1/2 cup warm water
3 tablespoons olive oil
1 egg, lightly beaten
Pinch of salt
1 3/4- 2 cups of flour

1. Dissolve the yeast and sugar into the water in a medium bowl. Let stand until bubbly, about 10 minutes.
2. Add the oil, eggs, and salt, then stir in 1 cup of the flour. Continue stirring in remaining flour, then turn dough out and knead in flour until dough in smooth and elastic.
3. Place dough in lightly oiled bowl, turn, and cover with a towel. Rise for about 45 minutes to 1 hour.

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