obsessed with galette's
Last week I was contacted to see what my interest would be in applying for a new reality show for the Food Network. I was hesitant, to say the least, at first. But after a lengthy conversation with the Casting Producer, I figured, why not. The deal was, they suggested that Lola also be in the video. Now I cook with Lola often, it is our thing. On video...hmm, that was interesting. Ha! No, no, she did great. Best (or worst) part, when she asked to taste the beet pesto and said "it's a bit salty". You got to love a 4 year olds honesty, thanks Lola. Who knows what all will come from it, but we gave it our best. And while doing so, made some super yummy food.
I have written about galette's before, they are amazing, you need to make them, now. So since we have been slightly obsessed with making these, I thought this would be the perfect recipe for our video. We combined the flaky buttery crust with some of our fall foods that we have been receiving in our CSA box. Beets, onions, squash, and thyme. Add a little gruyere, arugula, goat cheese and bacon, and we're set.
Butternut Squash + Caramelized Onios, Bacon + Gruyere with thyme Galette
pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon table salt
8 tablespoons cold unsalted butter, cut into cubes
1/4 cup plain yogurt or sour cream (milk works as well)
2 teaspoons fresh lemon juice
1/4 cup ice water
filling:
1 medium onion, sliced
1 cup of roasted butternut squash, cut into cubes
3-4 slices bacon, diced
1/4 cup gruyere cheese, shredded
2-3 sprigs of thyme
3 tablespoons olive oil
1 tablespoon butter
salt and pepper to taste
glaze:
1 egg yolk beaten with 1 tablespoon water
make the dough:
In a large bowl mix the flour and salt together. Add in the cubes of butter and using a pastry blender create a coarse pea-like mixture. In a small bowl, combine the sour cream, lemon juice and water. Add this to the flour mixture. Using a wooden spoon, combine everything until a dough ball is formed. Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 400 degrees.
assemble the galette:
Peel and cube butternut squash. Mix with 2 tablespoons of olive oil, season with salt and pepper. Place onto baking sheet and roast for 30-40 minutes, until tender.
Place bacon on separate baking sheet, and cook for 20-30 minutes. Until crisp. Let cool, crumble into bite size pieces and set aside.
In a medium deep skillet over medium heat, melt butter and add 1 tablespoon olive oil. Toss in the sliced onion and mix to coat. Cook over medium heat around 30 minutes, stirring every so often.
On a lightly floured counter, roll out the dough into a 12-inch round (or you can divide the dough and make 2-3 mini galette's). Transfer the dough to a parchment lined baking sheet. Spread the caramelized onions on the dough. Next add the roasted butternut squash. Sprinkle on the gruyere cheese. Top with bacon and one sprig of thyme. Fold the border over the filling, pleating at the edges. Brush the egg glaze over the crust. Bake for 30-40 minutes until golden brown.
Beet Pesto + Arugula with Goat Cheese
pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon table salt
8 tablespoons cold unsalted butter, cut into cubes
1/4 cup plain yogurt or sour cream (milk works as well)
2 teaspoons fresh lemon juice
1/4 cup ice water
filling:
3 medium red beets, peeled, cubed and boiled
1/4 cup toasted walnuts
1/4 cup olive oil
2-3 cloves of garlic
2 tablespoons lemon juice
1/4 cup parmesan cheese
1 cup arugula
3-4 ounces goat cheese
salt and pepper to taste
glaze:
1 egg yolk beaten with 1 tablespoon of water
Preheat oven to 400 degrees.
make the pesto:
In a medium pot, boil peeled and cubed beets for 10 minutes until tender. Drain and place in food processor. Add walnuts, garlic, lemon juice, parmesan cheese and a pinch of salt and pepper. Begin processing, while adding the olive oil. Mix until smooth.
make the dough:
In a large bowl mix the flour and salt together. Add in the cubes of butter and using a pastry blender create a coarse pea-like mixture. In a small bowl, combine the sour cream, lemon juice and water. Add this to the flour mixture. Using a wooden spoon, combine everything until a dough ball is formed. Cover with plastic wrap and refrigerate for 1 hour.
assemble the galette:
On a lightly floured counter, roll out the dough into a 12-inch round (or you can divide the dough and make 2-3 mini galette's). Transfer the dough to a parchment lined baking sheet. Spread the pesto onto the dough. Fold in the border, pleating the edges as you go. Brush the egg yolk glaze onto the border. Bake for 30-40 minutes until golden brown. Remove and let cool for a few minutes. Top with a handful of fresh arugula and creamy goat cheese.
