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Roasted
Squash Galette
By
Nancy Forrest
Galette Dough
(click here)
3 pounds acorn squash, halved lengthwise and seeded
2 tablespoons olive oil
Salt and pepper
1 head garlic
1 yellow onion, chopped
1 tablespoon finely chopped fresh sage leaves
¾ cup finely shredded Pecorino Romano cheese
Salt and pepper
1 egg
1 tablespoon water
Prepare Galette Dough and chill. Preheat oven to 375°F. Brush the cut
side of the squash with 1 tablespoon of the olive oil and sprinkle with
salt and pepper. Remove the papery skin from the garlic; trim off the
top 1/4inch of bulb. Break bulb into pieces, then put half of the pieces
on a shallow roasting pan. Place the halves of squash over the pieces of
garlic, cut side down. Bake, uncovered, 45 minutes to 1 hour or until
squash is tender. Let squash cool slightly. Remove squash pulp from
shells and place in large mixing bowl. Add garlic pulp. Mash squash and
garlic together with potato masher or fork to make puree that is nearly
smooth.
Meanwhile, in large skillet cook the onion and sage in remaining 1
tablespoon oil over medium heat until onion is soft and aromatic. Add to
squash. Stir in 1/2 cup cheese; season to taste with salt and pepper.
Allow squash mixture to cool.
On lightly floured surface, roll Galette Dough from center to edges,
forming an irregular 14-to 15-inch circle, about 1/4-inch thick. Roll
dough around rolling pin and unroll onto large baking sheet (edges of
dough will hang over baking sheet edges). Place squash mixture in
center, allowing a 2-inch border at the edge. Sprinkle 1/4 cup of
remaining cheese over filling and fold in sides, allowing an opening in
center. Beat together egg and water. Brush egg mixture over dough. Cover
galette with plastic wrap and chill in refrigerator for 20 minutes.
Preheat oven to 400°F. Bake, uncovered, for 25 to 30 minutes or until
crust is golden. Serve warm. Serves 8 to 12.
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