Vacation Recipe: Acorn Squash Galette with Goat Cheese

RECIPE BY LEANDRA ROUSE | PHOTOGRAPHY BY SAM EMMONS

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

Acorn squash fundamental 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 offers a burst of taste and shade as temperatures cool. 

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

This crust is uncomplicated, utilizing complete wheat and olive oil. It’s healthful and nutty, however nonetheless wealthy and flaky. When making a galette the crust is your first probability to infuse taste into the dish. This model is straightforward and dairy-free, however you might construct on the flavour and texture with additions comparable to cornmeal, dried herbs, or parmesan cheese. Plus, pre-roasting the squash offers 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) pink 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 delicate dough ball. Add the water in small quantities, it’s possible you’ll not want all of it. Don’t over deal with the dough as this may make it robust. Wrap the dough tightly in plastic wrap (meals wrap) and refrigerate for at the least 45 minutes. 

For the filling: Subsequent 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. As a result of they’ll bake once more with the galette, it’s higher if they’re agency   than overly delicate. 

Whereas the squash is roasting, warmth the remaining one tablespoon of olive oil in a pan. Add the sliced onion to pan and cook dinner over low warmth. Cook dinner slowly, ensuring the onions don’t persist with the pan. Proceed, till the onions are a wealthy brown shade, roughly 30 to 45 minutes. Sprinkle with salt about 10 minutes into the cooking course of. (One trick to protecting the onions from drying out as they cook dinner is so as to add a bit water to the pan as wanted.) On the finish of the cooking course of, add the balsamic vinegar to deglaze the pan and convey out some extra taste to the onions.

For the galette: As soon as the dough is agency and the cooked components are prepared, preheat the oven to 400F (200C), and set racks within the center place. Create a workspace on the counter by tearing a chunk of parchment paper (greaseproof paper) the dimensions of a baking sheet (oven tray). Place it on the counter and flippantly 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) vast. Switch 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 at last prime all of it with cherry tomatoes and some thyme sprigs. Gently fold the sides 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 at the least 5 to 10 minutes earlier than serving. Garnish with the reserved thyme and serve heat, minimize into wedges.

Makes 6 servings.

NUTRITION FACTS (PER SERVING): 

Energy 330

Protein 7 g

Whole fats 19 g

Saturated fats 4 g

Ldl cholesterol 5 mg

Carbs 34 g

Fiber 4 g

Whole sugars 4 g

Added sugars 0 g

Sodium 1000 mg