BUTTERNUT SQUASH GALETTE
Categories Food Processor Bake Dinner Goat Cheese Butternut Squash Butter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (main course) or 8 (side dish) servings
Number Of Ingredients 13
Steps:
- Make dough:
- Pulse flour, butter, sage, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Make filling while dough chills:
- Preheat oven to 500°F with rack in middle.
- Toss squash with sea salt and 1 Tbsp oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375°F.
- Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered, stirring occasionally, until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, goat cheese, and 1/4 teaspoon pepper and toss gently.
- Make galette:
- Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. 3Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.
SUMMER SQUASH AND BACON GALETTE
Summer squash goes decadent in this cheesy, bacon-studded savory galette.
Provided by Food Network Kitchen
Categories side-dish
Time 2h55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the dough: Combine the flour, sugar and 1/2 teaspoon salt in a food processor and pulse until mixed. Add about a third of the chilled butter and process until thoroughly combined with no visible chunks of butter (the mixture will be slightly yellow). Add the remaining butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add 2 tablespoons ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together-it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
- Turn the dough out onto a work surface and pat together into a flat disk about 1/2-inch thick. Wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour or up to 2 days.
- For the galette: Adjust an oven rack to the lower third position and preheat the oven to 400 degrees F.
- Toss the yellow squash and zucchini with 3/4 teaspoon salt in a bowl. Let sit for 15 minutes to draw out a good amount of water from the vegetables.
- Meanwhile, lay out the bacon slices in a large skillet. Place over medium heat and cook partially, flipping occasionally, to render out some fat but not to brown or crisp up, about 5 minutes. Transfer to a cutting board; let cool slightly, then cut into 1/2-inch pieces. Reserve the bacon fat in the pan.
- Pat the squash slices dry; place in a large bowl with the red onion slices and toss with olive oil, 1/2 teaspoon salt and a few grinds of pepper.
- Let the dough stand at room temperature for a few minutes until slightly softened. Roll out on a lightly floured surface into a 12- to 13-inch circle, about 1/8-inch thick. Transfer to an ungreased baking sheet. Sprinkle the mozzarella and Parmesan on the circle, leaving empty a 1 1/2-inch border all around. Fan the squash, zucchini and onions in a circle, then scatter the bacon on top. Fold up the edges of the dough, pleating, to overlap the filling. Brush the dough border with the egg wash. Drizzle any bacon fat over the filling.
- Bake until golden brown all over and the filling is bubbly, 45 to 50 minutes. Brush the galette with a little vinegar while still warm and serve.
WINTER SQUASH GALETTE
A galette is something like a free-form pie. This delicious, easy dish is from Elaine Khosrova, courtesy of the Cheese Culture magazine.
Provided by Molly53
Categories Cheese
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium heat.
- Add onion, and reduce heat to medium-low.
- Cook, stirring occasionally, until onion rings become very tender and golden brown, 30 to 40 minutes.
- Remove from heat, and set aside. (This step can be done a day or more ahead; refrigerate caramelized onions until ready to proceed.).
- Heat oven to 350°F
- Cut squash into ¾-inch-thick cubes; you should have about 2½ cups total.
- In a large bowl, combine squash, onions, orange juice, rosemary, and salt; mix well to combine. Add cheddar, and stir just until evenly distributed.
- Place pie crust on ungreased baking sheet.
- Mound squash mixture in the center, leaving a 2½-inch border of pie crust around the filling.
- Fold over edges of pie crust to partially cover the vegetable/cheese filling, overlapping crust as needed.
- Bake the galette 40 to 50 minutes, or until filling is bubbly and squash pieces are tender.
- Allow to cool before serving; it's best to slice the galette when it's warm, not hot.
Nutrition Facts : Calories 280.5, Fat 18.6, SaturatedFat 6.8, Cholesterol 19.8, Sodium 469.8, Carbohydrate 22, Fiber 2.3, Sugar 3.3, Protein 7.4
GRILLED WINTER SQUASH
These thick slices of winter squash are browned over a grill, casting a lovely smoky flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 3
Steps:
- Heat grill to medium. Preheat oven to 350 degrees, with rack in center. In a large baking pan, drizzle squash wedges with oil, and season with salt and pepper; toss to coat. Arrange wedges, flesh sides down, in a single layer. Roast squash 15 minutes; turn wedges, and continue roasting until squash is fork-tender, 15 to 20 minutes more.
- Lightly oil grill, and transfer roasted squash, flesh sides down, to grill. Cook, turning once, until browned and heated through, about 5 minutes. Serve warm.
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WINTER GALETTE RECIPE - GAIL SIMMONS - FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 2 hrs 30 minsAuthor Gail Simmons
- Make the dough In a food processor, combine both flours with the salt and pulse to mix. Add the butter and pulse until pea-size pieces form. Add the sour cream, ice water and lemon juice and pulse until the dough starts to come together. Transfer to a light floured work surface, gather any crumbs and knead until smooth. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour.
- Make the filling Preheat the oven to 400°. Line a baking sheet with parchment paper. In a small skillet, heat 1 tablespoon of the olive oil. Add the shallot, season with salt and cook over moderately low heat, stirring, until softened, about 5 minutes. Let cool.
- In a small bowl, mix the ricotta with the lemon zest, garlic, the 1 teaspoon of thyme and the minced oregano and rosemary. Season with salt and pepper. In a large bowl, toss the squash with the celery root, potato and remaining 1 tablespoon of olive oil. Season with salt and pepper.
- On a lightly floured work surface, roll out the dough to a 13-inch round. Transfer to the prepared baking sheet. Spread the ricotta on the dough, leaving a 1-inch border. Pile the squash mixture on the ricotta and scatter the shallots on top. Fold 1 1/2 inches of the dough edge over the vegetables. Sprinkle with thyme, oregano and rosemary leaves. Brush the dough edge with the beaten egg.
WINTER SQUASH GALETTE WITH CARAMELIZED ONIONS AND …
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Estimated Reading Time 3 mins
- Make the Crust: In the bowl of a food processer, pulse the flour and salt to combine. Add butter, and pulse until it looks like a coarse meal with a few pea-sized lumps of butter remaining, about 10 seconds.
- Transfer to a large mixing bowl, and sprinkle the vinegar over top. Add ¼ cup of ice water, and use a fork to mix, adding more water as needed until a shaggy dough forms. Turn the mixture out onto a work surface and knead lightly, just until the dough holds in a ball (but don't overwork it). Flatten into a disk, wrap tightly in plastic wrap and chill for at least 2 hours or up to 1 day.
- Make the Filling: Preheat the oven to 375°F. Spread the squash into a single layer on an unlined baking sheet. Drizzle with olive oil and season generously with salt and pepper. Transfer to the oven and roast until tender and just starting to caramelize, 20 to 25 minutes. Remove from the oven and cool slightly. (The squash can be made up to 24 hours in advance, stored in the refrigerator.)
- While the squash is roasting, caramelize the onions. In a medium skillet, heat 2 to 3 tablespoons oil over medium heat. Add the onions and season with a pinch of salt. Reduce the heat to low and cook, stirring occasionally, until the onions are very caramelized and tender, 25 to 30 minutes. Remove from the heat and set aside. (The onions can be made up to 24 hours in advance, stored in the refrigerator.)
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