Pumpkin, Blue Cheese, and Thyme Galette

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

A type of dry cookie known as a galette has long been familiar to everyone, but the same name also applies to more complex baked goods. In France, galettes are open, flat pastries with a variety of fillings. They are believed to have received their name from their thin, lean dough crust, reminiscent of a cracker.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 and 1/4 cups premium flour
A pinch of salt
110 g cold butter, cut into cubes
1 large egg, lightly beaten

Filling

1 large baking apple, such as Red Rum or Cortland
1 small or half a medium butternut squash (about 340g), halved, seeds removed, skin reserved
1 small onion, peeled and root removed, but do not chop the onion itself
3 tbsp (45 g) butter, melted
2 tsp chopped fresh rosemary leaves
2 tsp chopped fresh thyme leaves
2 tablespoons whole grain mustard
1/3 cup crumbled Stilton or other blue cheese (about 45 g)

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Cooking the dish according to the recipe:

DoughIn a food processor, combine the flour and salt. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few pea-sized pieces of butter.

Add the egg and pulse 1-2 more times; do not allow the dough to pool around the blade. If the dough looks too dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, then pulse briefly. Remove the blade and knead the dough by hand. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
FillingHalve and core the apples. Cut each half into 8 wedges and place them in a large bowl. Cut the pumpkin into chunks and the onion into slices the same thickness as the apple slices and add them to the apples. Add the butter, rosemary, and thyme and toss gently. Season with salt and pepper and toss again.

Preheat oven to 205°C.
On a floured surface, roll the dough into a 30 cm circle. Transfer it to a baking sheet and grease it with mustard. Leave a 5 cm border and arrange the apple, pumpkin, and onion pieces randomly, overlapping each other if you have a lot of ingredients, or layering them on top of each other until all the filling is used. Fold the edges of the dough over and fold it over the filling.
Bake for about 55 minutes, until golden brown and the apples, pumpkin, and onions are soft and caramelized. Sprinkle the cheese over the filling and bake for about 5 more minutes, until melted. Turn the pie out onto a wire rack and let it cool slightly. Slice and serve.

Categories:

recipe / Festive dishes / Desserts / Sweet pies, tarts and casseroles / Food Network - recipes / American cuisine

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