Taste Restaurant, Café & Events Featured Recipe Fall 2006

Full Circle Farm's
Delicata Squash Galette

Makes 6 Servings

Ingredients


For the dough:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup chilled butter, cut into small pieces
  • 3 to 5 tablespoons chilled carbonated water


For the filling:

  • 10 delicata squash, peeled, seeded and halved
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1/4 cup water
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup heavy cream
  • 1 1/2 cups grated Gruyère cheese
  • 1 large onion, thinly sliced
  • 1 tablespoon sugar
  • olive oil, for drizzling
  • kosher salt, for sprinkling
  • mixed greens, for serving


Preparing the dough

In a medium bowl, mix together the flour and butter with your fingers until the butter is just mixed in throughout the flour. Add the chilled water 1 tablespoon at a time and mix it into the flour mixture with your fingers. Use only enough water so that the dough just comes together. Gather the dough into a ball and wrap in plastic wrap. Place in the refrigerator until set or until ready to use.

Preparing the filling

Cut the squash into thin slices. In a medium skillet over medium heat, add 2 tablespoons butter and 2 tablespoons olive oil. Add the sliced squash and 1/4 cup water, cook until the squash is soft and cooked through, about 8–10 minutes. Sprinkle with the salt and pepper. Add the heavy cream to the pan halfway through, about 5 minutes into the process.

Remove the squash from the pan and set aside in a bowl to cool. Once the squash has cooled, toss together with the cheese. Melt 1 tablespoon butter and 1 tablespoon olive oil in the pan. Add the sliced onion and sugar and cook over low heat for about 30 minutes until the onion has browned and caramelized. After the onion has cooked, combine with the squash and cheese and divide the mixture into 6 equal portions. Let cool. Preheat the oven to 375° F.

Remove the dough from the refrigerator and allow it to come to room temperature for about 10 minutes. Cut the dough into 6 equal portions. Take each portion and roll it out into a small circle, about 3 inches in diameter. The dough does not have to be rolled out perfectly—the beauty of a galette is that it is a rustic, free-form tart.

In the center of each galette, place a portion of the caramelized onion and squash mixture. Create an edge to the galette by folding the edges of the pastry up toward the center of the galette and pressing down gently. Don't cover the filling with the pastry.

Place the pastries onto a baking sheet lined with parchment paper. Bake for 25 minutes or until the crust is lightly browned.

Garnish

Drizzle a little extra virgin olive oil and kosher salt over each galette. Serve slightly warm with fresh, seasoned mixed greens. Enjoy!

Wine Paring

Townshend Barrel Fermented Chenin Blanc 2003

Recipe by CR Conville, Executive Chef, Taste

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