CARAMELIZED BUTTERNUT SQUASH GALETTE

CARAMELIZED BUTTERNUT SQUASH GALETTE image

Yield 5 3-inch Galettes

Number Of Ingredients 21

Ingredients

Crust:
-1/2 cup all purpose flour
-1/2 cup whole-wheat flour
-1/4 cup finely ground cornmeal
-1 teaspoon granulated sugar
-1/2 teaspoon salt
-7 Tablespoons cold, unsalted butter, cut into small pieces.
-3 Tablespoons plain yogurt
-1/4 cup cold water
To make crust:
Combine the flours, cornmeal, sugar and salt in the bowl of a food processor. Add the butter and pulse on and off until the mixture resembles coarse granola(about 12, 1-second pulses). Transfer mixture to a mixing bowl.
Whisk together the yogurt and cold water in a 1-cup-capacity measuring cup. Gradually add the yogurt-water mixture to the mixing bowl one tablespoon at a time, tossing mixture with a fork to combine, until the dough comes together(you may not need all the liquid). Gently knead the dough on a lightly floured surface until it just comes together(you should still be able to see little blobs of butter in the dough) Wrap the dough in plastic wrap and chill for 1 hour.
Filling:
-1 small butternut squash (about 2 lbs.)
-2 Tablespoons Olive Oil
-2 cloves garlic
-1 teaspoon fennel seeds
-1 tablespoons fresh sage leaves, roughly chopped
-1/8 teaspoon curshed red pepper flakes
-1/2 cup grated parmesan cheese
-1/4 cup toasted hazelnuts, chopped

Steps:

Filling: Preheat the oven to 375 degrees and line a baking sheet with parchment or foil. Halve the squash and scrape out the seeds and stringy bits. Peel the squash and cut into 1/2 inch cubes. Combine the oil, garlic, fennel seed, sage and red pepper flakes in a mortar and pestle, and pound until you have a coarse paste. Toss the squash and spice mixture together on the baking sheet. Bake until squash is tender and beginning to color around the edges, about 30 minutes. Allow the squash to cool to room temperature. Combine the cooled squash with the parmesan cheese; season with salt and pepper and set aside. Assemble galettes as directed with the Savory Galettes with Swiss Chard. Sprinkle each with chopped hazelnuts. Bake at 375 until the crust is golden brown. About 25 minutes. Note: to toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 350 degree oven for 8-10 minutes or until the skins crack. To remove skins, rub warm nuts with a rough cloth, or between your hands. To assemble: Preheat the oven to 375 degrees and line a baking sheet with parchment or foil. Divide the dough into 5 pieces and roll each piece into a round about 7 inches in diameter. Transfer round of dough to the baking sheet. divide the filling amongst the round, leaving 1/2 inch border around the edges. Bring the edges of the crust up and over the outer edge of the filling, pleating and gently pressing the dough together to hold it in place. bake until the crust is golden brown. About 25 minutes.