Winter Squash Galette with Wonderland & Blue Cheese

For The All-Butter Pie Dough :

1 ½ cups all-purpose flour

½ tsp salt

½ tsp sugar

1 stick (8Tbs) plus 1 Tbs cold unsalted butter cubed

~ 1/4 cup ice water

For the Filling:

2 ½ lb winter squash, such as butternut or sugar pie pumpkin

Olive oil

Salt & pepper

1 small head garlic, pulled apart but not peeled

1 shallot, finely chopped

10 fresh sage leaves, coarsely chopped (or 1 ½ tsp dried)

½ cup freshly grated Wonderland cheese (about 2 oz piece)

2/3 cup crumbled blue cheese (about 4 oz piece)

1 large egg beaten

 

Method:

Start the filling: Preheat oven to 375°. Line a baking sheet with parchment paper, brush with olive oil. Cut squash in half, seed and brush with olive oil, season with salt and pepper.  Place garlic cloves in the cavities and turn squash flesh side down on baking sheet. Bake for 1 hour or until squash is fork tender.  If the squash needs more time, remove the garlic to save from burning and return squash to the oven.

Meanwhile, make your dough: In a large bowl, whisk together flour, sugar and salt.  Cut in butter until you have large pea to lima bean size pieces.  Using a fork, blend ice water one tablespoon at a time until the dough mostly holds together when pressed. Sprinkle any additional water by the teaspoon if required.  Don’t worry too much about the dough coming together – you can make it work when you roll it out.

Flatten your dough into a disk and wrap tightly with plastic wrap.  Refrigerate for at least 15 minutes and up to two days before rolling out.  Roll out dough on a floured surface, working it together and into about a 14 inch round.  Flip the dough and dust the work surface and rolling pin with flour as you go.  Place dough onto a second baking sheet lined with floured parchment.

Back to the filling: Scoop flesh from squash into a large bowl. Squeeze garlic out from skins and mash into squash with a fork.  If you have a very watery squash and liquid puddling in your bowl, you may need to drain in a colander for a half hour.

In a medium sauce pan, heat 2 teaspoons olive oil over low heat, add the shallot and sage and cook, stirring occasionally until soft – 5 minutes.  Fold shallot and sage into squash mixture.  Add grated Wonderland and ½ of the blue cheese.  Season to taste with salt and pepper.

Preheat oven to 400°.  Spread squash over dough, leaving a 2 inch border free.  Fold and pleat the dough over the edge of the filling.  Galettes are wonderful because beautiful and rough around the edges – so no need to be precious with your folding technique. Brush dough with egg. Bake until golden brown – about 40 minutes.  Serve warm.  Reheats nicely in the oven.

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