Holiday Recipe: Acorn Squash Galette with Goat Cheese

RECIPE BY LEANDRA ROUSE | PHOTOGRAPHY BY SAM EMMONS

A savory galette is a good addition to any vacation desk. Not solely is the dish spectacular but surprisingly simple to make. And who doesn’t like pie for dinner? 

Acorn squash essential dishes are trending this vacation season for good purpose: They add brightness to the desk. Combining the sweetness of the squash and caramelized onions with juicy tanginess of the cherry tomatoes and creamy goat cheese provides a burst of taste and coloration as temperatures cool. 

A galette is a country pie crust that may function a simple catchall recipe to show nearly any seasonal fruits or greens  right into a filling meal or dessert. In this recipe we function acorn squash, caramelized onions, and goat cheese. This combo pairs properly with vacation flavors and squash is a vegetable individuals usually loads of. Other favourite winter toppings are patty pan squash, sluggish roasted tomatoes, or leeks and kale. And in fact, plums, apples, and pears make for an excellent candy galette. 

This crust is uncomplicated, utilizing entire wheat and olive oil. It is healthful and nutty, however nonetheless wealthy and flaky. When making a galette the crust is your first likelihood to infuse taste into the dish. This model is straightforward and dairy-free, however you could possibly construct on the flavour and texture with additions resembling cornmeal, dried herbs, or parmesan cheese. Plus, pre-roasting the squash provides the greens time to develop a deep wealthy sweetness.

INGREDIENTS: 

Parchment paper or silicone baking mat

For the crust:

1 cup (120g) whole-wheat flour

3/4 cup (95g) all-purpose flour, plus extra for dusting

1 1/2 teaspoons (7 g)  salt

1/3 cup (80 ml) olive oil

1/3 cup (80ml) water

2 teaspoons (10 ml) purple wine vinegar, divided

For the filling: 

1 acorn squash (roughly 1 lbs or 450 g), peeled, sliced into half moons 

2 tablespoons (30 ml) olive oil

1 teaspoon (5 g)  kosher (coarse) salt (divided throughout preparation)

1 teaspoon (5 g) contemporary floor pepper (divided throughout preparation)

1 medium Vidalia (candy) onion, sliced into rings

½ teaspoon (3 ml)  balsamic vinegar 

8 cherry tomatoes, halved 

1 tablespoon (15 g) Dijon mustard

6 tablespoons (85 g) of goat cheese

3 sprigs thyme, contemporary    

INSTRUCTIONS: 

For the pie crust: Whisk the  flour and salt in a big bowl, add the olive oil and blend gently with a fork till crumbly. Slowly add the  water till it simply combines to make a comfortable dough ball. Add the water in small quantities, you could not want all of it. Don’t over deal with the dough as this can make it robust. Wrap the dough tightly in plastic wrap (meals wrap) and refrigerate for a minimum of 45 minutes. 

For the filling: Next preheat the oven to 375F (190C). Peel, deseed, and slice the acorn squash into ½ moons. Add to a big baking sheet with one tablespoon olive oil, ½ teaspoon of salt, and ½ teaspoon contemporary floor pepper. Roast the squash for about 20 minutes, or till they are often pierced with a fork and are starting to brown. Because they’ll bake once more with the galette, it’s higher if they’re agency   than overly comfortable. 

While the squash is roasting, warmth the remaining one tablespoon of olive oil in a pan. Add the sliced onion to pan and prepare dinner over low warmth. Cook slowly, ensuring the onions don’t stick with the pan. Continue, till the onions are a wealthy brown coloration, roughly 30 to 45 minutes. Sprinkle with salt about 10 minutes into the cooking course of. (One trick to preserving the onions from drying out as they prepare dinner is so as to add just a little water to the pan as wanted.) At the top of the cooking course of, add the balsamic vinegar to deglaze the pan and produce out some further taste to the onions.

For the galette: Once the dough is agency and the cooked elements are prepared, preheat the oven to 400F (200C), and set racks within the center place. Create a workspace on the counter by tearing a bit of parchment paper (greaseproof paper) the dimensions of a baking sheet (oven tray). Place it on the counter and evenly mud with flour.

Unwrap the dough and place it on the paper. Sprinkle the dough with flour and roll right into a spherical about 12 inches (30cm) large. Transfer the paper with the rolled-out dough on it to a rimmed baking sheet (oven tray). 

First unfold Dijon mustard evenly onto the dough, leaving a 1 ½ inch (4cm) border. Spoon the caramelized onions evenly over the mustard. Lay the squash half moons evenly over the onions. Drop small spoonfuls of goat cheese across the squash, and eventually high all of it with cherry tomatoes and some thyme sprigs. Gently fold the perimeters of the dough over the filling, pleating it about each 2 inches (5cm).

Bake till the crust is agency and golden-brown, about half-hour. Let the galette cool for a minimum of 5 to 10 minutes earlier than serving. Garnish with the reserved thyme and serve heat, reduce into wedges.

Makes 6 servings.

NUTRITION FACTS (PER SERVING): 

Calories 330

Protein 7 g

Total fats 19 g

Saturated fats 4 g

Cholesterol 5 mg

Carbs 34 g

Fiber 4 g

Total sugars 4 g

Added sugars 0 g

Sodium 1000 mg